Saturday, March 17, 2018

THE SESAME SEED OR TEIL RITUAL OF KASHMIRI PANDITS




                                             



                      ( Moong Daal and Vopal Haak)

                                     
TEIL (sesame seeds) PREPARATION..

Teil  preparation and distribution was an important post delivery  ceremony in our families. It was prepared and distributed on 11th day of the delivery by inlaws family of a married woman. The child and mother were given a bath and sometimes it coincided with shraan  sondher ( purification bath) ceremony.  This was followed by a feast in the house and close relatives would be invited. One of the dishes prepared for the feast used to be Moong  daal and Vopal Haak.

White Sesame seeds were mixed with dry fruits , sugar candy pieces and a pinch of salt. This mixture was mildly fried and  then distributed to relations and neighbours. Some mixture was also  thrown around the bed or sitting place of the daughter in law who had delivered a baby. She would also be asked to have a little of this Teil. Sufficient quantity of Teil was also sent to parental home of the daughter in law for distribution by them.
 On 12th  day of delivery,, the daughter in law would go to her parental home for further post delivery rest and recuperation .
Sesame seeds are an excellent source of copper, a very good source of manganese, and a good source of calcium, phosphorus, magnesium, iron, zinc, molybdenum, vitamin B1, selenium and dietary fiber.

(Autar Mota)

PS

Vopal Haak.....Handh and vopal haak are two vegetables of  yore that find mention in Vaaks of Lak Ded. Vopal haak is green leafy vegetable that grows in wild on hills surrounding kashmir valley.saw it at Gulmarg. Vopal Haak leaves were  dried and then used as powder throughout the year. It is still sold by many Bohra shops in jammu at Rs1000 to 1200 per kg.

Generally about    40 gms of vopal haak powder is added  to 250gms of Sabut moong Daal . Finally, when cooked,  add two table spoons of Desi ghee or clarified Butter. Excellent to taste.
Vopal haak was  cooked on rituals like Shraan Sondher, Kaahnethar , Zara Kaasai , Mekhla, Hawan Ann Pravesh and many other rituals or ceremonies  in Kashmiri Pandit families.


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CHINAR SHADE by Autarmota is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 2.5 India License.
Based on a work at http:\\autarmota.blogspot.com\.

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