LOHRI

​ Lohri is generally celebrated on January 13th every year by lighting a bonfire. However, it’s much more than just a bonfire; it is a festival of gratitude and transition. It marks the harvest of the Rabi crops (winter crops), particularly sugarcane. Farmers offer thanks to the Sun God for a bountiful harvest. 

 

Lohri also signifies the passing of the winter solstice. It is believed to be the coldest day of the year, thereafter, the days start becoming longer and warmer as the sun moves toward the Northern Hemisphere (Makar Sankranti).

This festival is primarily celebrated in North India - Punjab, Hariyana, Delhi and Himachal Pradesh. The celebration is a community-focused event filled with music, food, and fire.

Bonfire: In the evening, people gather in open space to light a large bonfire. This symbolizes the Sun God and is a way to seek blessings and warmth. People walk around the fire (Parikrama) and throw Til (sesame seeds), Gajak, Gur (jaggery), Moongphali (peanuts), and Popcorn into the flames as an offering.

Traditional Food: The festive meal always include Sarson da Saag (mustard greens) and Makki di Roti (cornbread), followed by sweet snacks made of sesame and jaggery.

Song and Dance: The night is incomplete without the beat of the Dhol. Men perform the energetic Bhangra, while women perform Gidda around the fire.

Music: You often hear songs about Dulla Bhatti, a legendary hero who lived during the reign of Emperor Akbar and is known for rescuing young girls from being sold.  

Here are the few words of some famous Lohri folk song 

1. Sunder Mundriye ho     (Beautiful Girl)

2.Tera kaun vichara ho! (Who will think of you!)

3. Dulla Bhatti walla ho! (Dulla of the Bhatti clan!)

4. Dulle di dhee vyayae ho! (Dulla married off his daughter!)

5. Ser shakkar payee ho! (He gave a kilo of sugar)

After music, it’s the food that’s important  during festivities  and for Lohri, one of the famous food is sarson da saag. This slow-cooked delicacy is the soul of Punjabi winters. The secret to a great saag is the combination of different greens and the "tadka." Want to try this delicacy out? Here is the recipe:

Ingredients

 The Greens: 500g Mustard leaves (Sarson), 250g Spinach (Palak), 100g Bathua (Chenopodium/Pigweed).

The Thickener: 2-3 tbsp Maize flour (Makki ka Atta).

The Flavor: 2 inches Ginger (finely chopped), 10-12 cloves Garlic, 3-4 Green chillies.

The Tadka: 2 tbsp Ghee, 1 finely chopped Onion, a pinch of Hing (Asafoetida).

Steps to cook:

 Wash all the leaves thoroughly and chop them finely.

Pressure Cook: Add the greens, half the ginger, half the garlic, green chillies, and a cup of water to a pressure cooker. Cook for 3-4 whistles until very soft.

Mash: Once cool,  mash the greens traditionally using a madhani (wooden masher) or pulse them briefly in a blender. Keep it coarse, not a smooth puree.

Thicken: shift the saag to a pot. Dissolve the Makki ka Atta in a little water to make a paste and stir it into the saag. Simmer on low heat for 15-20 minutes, stirring occasionally.

The Tadka: In a separate pan, heat Ghee. Add hing, the remaining ginger, garlic, and the chopped onions. Sauté until the onions turn golden brown. Pour this aromatic tadka over the simmering saag and mix well. Serve it hot with a large dollop of white butter or ghee and have with Makki ki Roti.

Happy Lohri to Everyone!!!!