Maharashtra's Kanda Poha
A staple in Maharashtrian households, Kanda Poha is a masterclass in simple, soulful cooking. This dish of flattened rice is light on the stomach but packed with flavour. The poha is first rinsed until soft, then tossed in a tempering of mustard seeds,
curry leaves, and chopped green chillies. The star, of course, is the generous amount of sautéed onions ('kanda') that lend a subtle sweetness. Often cooked with potatoes and peanuts for added texture and nutrition, it’s finished with a squeeze of lemon and a garnish of fresh coriander. It’s a quick, wholesome, and warming meal that pairs perfectly with a cup of hot chai as you watch the rain fall.
Bengal's Khichuri with Begun Bhaja
For many Bengalis, the monsoon is incomplete without a steaming plate of khichuri. Far from being a simple meal for the unwell, the Bengali version is a celebrated delicacy, especially on a rainy day. It's a luscious, porridge-like mix of rice and roasted moong dal, often studded with vegetables like potatoes, cauliflower, and peas. The dish is seasoned with aromatic spices, giving it a beautiful golden hue and a deeply comforting flavour. Its perfect companion is Begun Bhaja—slices of eggplant fried until crisp on the outside and meltingly soft on the inside. This combination is more than just food; it’s a cherished tradition and an emotion, embodying the cosy romance of a rainy day.
Kerala's Puttu and Kadala Curry
From the lush kitchens of Kerala comes a breakfast that is as visually unique as it is delicious. Puttu, a steamed cylinder of ground rice and grated coconut, is a beloved morning meal. The steaming process makes it incredibly soft, fluffy, and light, making it an ideal warm start to a damp day. It is traditionally served with Kadala Curry, a robust and spicy curry made from black chickpeas (kala chana) cooked in a fragrant blend of roasted coconut and spices. This protein-packed combination is a powerhouse of nutrition and flavour, offering a satisfying and wholesome counter to the monsoon chill.
Rajasthan's Moong Dal Cheela
Light, savoury, and packed with protein, Moong Dal Cheela is a popular breakfast in Rajasthan and other parts of North India. These thin, crepe-like pancakes are made from a simple batter of soaked and ground yellow moong lentils, seasoned with ginger, green chillies, and spices. They are quick to cook on a griddle until golden and slightly crisp at the edges. The cheela is naturally gluten-free and easy to digest, which is ideal during the humid monsoon season when the digestive system can be sluggish. Often stuffed with a simple filling of crumbled paneer or chopped vegetables, it's a versatile and healthy dish that provides lasting energy without feeling heavy.
Assam's Tekeli Pitha
Hailing from the northeastern state of Assam, Tekeli Pitha is a rustic and comforting steamed cake that captures the essence of the region's cuisine. The name comes from the 'tekeli', a type of pitcher or kettle used for steaming. The pitha is made from rice flour, which is gently mixed with water to form a crumbly texture. It's then layered in a mould—traditionally the kettle's lid—with fillings like sweet grated coconut and jaggery, or sometimes savoury ingredients. The resulting steamed cake is soft, fragrant, and subtly sweet. It's an oil-free and wonderfully light breakfast, perfect for enjoying with a cup of tea on a cool, wet morning.
