Keelevarade

Keelevarade is a traditional dish originating from the northern regions of India, particularly in the states of Jammu and Kashmir. It is a hearty and flavorful stew made from a variety of ingredients, including keelevar (a type of split pigeon peas), vegetables, and spices. The dish is typically prepared during the winter months, utilizing the abundance of root vegetables and other seasonal produce available in the region.

The preparation of keelevarade involves soaking the keelevar overnight and then cooking it with a blend of aromatic spices such as cumin, coriander, and turmeric. The dish is then simmered with a mix of vegetables, including potatoes, carrots, and turnips, which are often peeled and cut into chunks. The stew is typically seasoned with salt, red chili powder, and sometimes a touch of sugar to balance the flavors.

Keelevarade is often served with steamed rice or roti, and it is a staple during festivals and special occasions in the region. The dish is known for its rich, earthy flavor and the comforting warmth it provides, making it a beloved comfort food among locals. Despite its regional origins, keelevarade has gained popularity beyond Jammu and Kashmir, with variations of the dish being prepared in other parts of India and even in some international cuisines.