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What Cuisines are made on Cheti Chand?

This year, Cheti Chand was celebrated on April 9th, marking the beginning of the Sindhi New Year. The date of the festival is determined by the lunar cycle of the lunisolar Hindu calendar, falling on the first day of the year in the Sindhi month of Chet.

History and Significance

Cheti Chand is celebrated as the birthday of Ishtadeva Uderolal, also known as Jhulelal. According to legends, Sindhis believe that Uderolal was born in 1007 after they prayed to the Hindu God Varun Devta. They prayed to the Lord on the banks of the River Indus to save them from persecution by the Muslim king Mirkshah. It is believed that the River God told the people that a divine child would be born in Nasarpur, who came to be known as Saint Jhulelal, and he would save them from the tyrant.

During Cheti Chand, Sindhis celebrate by praying to the God of water for protection against forced conversions. The festival involves fasting, making offerings, and praying to the God of water. People worship near water bodies, like rivers, lakes, and ponds, lighting Jyot Jagan (a diya made of wheat flour with five wicks) and offering Behrana Sahib, which includes an oil diya, cardamom, sugar, fruits, and Akho. The Behrana Sahib is then immersed in the water, and Pallav is sung to seek blessings from the Lord.

Food made on Cheti Chand

Dal Pakwan

A beloved favorite often featured as an appetizer in numerous pubs across India and globally, Dal Pakwan is a traditional Sindhi breakfast dish. It consists of deep-fried, crispy flatbread accompanied by three varieties of lentils – chana dal, moong dal, and green moong dal. Served atop the flatbread, it is garnished with green chutney and sweet tamarind chutney for a flavorful touch.

Seyal Mutton

This renowned Sindhi dish is enjoyed throughout the year and during festive occasions. Seyal meals feature a gravy infused with caramelized onions. Non-vegetarians often include mutton, while vegetarians savor Seyal bhindi. Some enthusiasts experiment by incorporating makhana (foxnuts) and aloo (potatoes) into the gravy for added variety and flavor.

Sai Bhaji and Bhuga Chawal

A nutritious one-pot meal crafted with simplicity, Sai Bhaji features lentils, spinach, and various green leafy vegetables. Typically accompanied by Bhuga Chawal, a Sindhi pulao enriched with caramelized onions, ghee, and spices, this dish offers a wholesome and flavorful dining experience.

Sevyun Patata

Yet another timeless mithi-namkeen delicacy is Sevyun Patata, crafted from vermicelli roasted in ghee. Sweetness is infused with sugar, water, and cardamom, making it a delightful breakfast choice. It’s traditionally accompanied by fried potatoes seasoned simply with chili powder, coriander, turmeric, and salt.

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