Chef Reetika Gill brings the warmth of togetherness with Punjabi winter tradition of Pangur

As winter sets in, there’s nothing more comforting than having family together. This November became truly special as my gug bhuji arrived from Sydney. She is my kind-hearted bhua, who loves to share her recipes and passion for cooking. Spending time with her has been pure joy — from endless conversations to learning her treasured kitchen secrets.

One morning, we prepared ‘Pangur’ together for breakfast, just the way she used to make it years ago. As we cooked, she shared stories from her childhood, her eyes gleaming with both happiness and nostalgia. Watching her smile through tears reminded me that food is more than just nourishment — it’s a beautiful bond that connects generations, carrying love and memories from one plate to another.

For many households, a bowl of ‘Pangur’ (kala channa) is not just a meal — it’s a taste of winter comfort.

Pangur

Ingredients

Kala channa (boiled)                                  2 cups

Mustard Oil                                                   3 tbsp

Cumin Seeds                                                 1 tsp

Red chilli powder                                         1 tsp

Onion (roughly chopped)                            1/3 cup

Tomato (roughly chopped)                         1/3 cup

Green chilli (chopped)                                 1 tbsp

Tamarind water                                             2 tbsp

Roasted cumin powder                                1 tsp

Asafoetida                                                      A pinch

Salt                                                                 To taste

Fresh coriander (chopped)                      For garnish

Method

Heat mustard oil in a cast-iron kadahi. Add cumin seeds and asafoetida. Once these splutter, add the onions and sauté until translucent.

Add tomatoes and green chillies. Cook for two to three minutes.

Add salt, red chilli powder and boiled kala channa. Mix well and cook for three to four minutes, stirring occasionally.

Finally, add tamarind water and roasted cumin powder. Combine well.

Garnish with fresh coriander.

Serve hot with poori and halwa.

— Founder-Chef of Curry Singh Kitchen in Gurugram, Chef Reetika Gill heads Gourmet Gill Catering, a luxury Indian catering company delivering bespoke culinary experiences