History:

Kangri Dham is a traditional Himachali meal that's closely associated with the Kangra Valley in Himachal Pradesh. It's a special feast that's prepared and served during various celebrations, weddings, and festivals. Kangri Dham showcases the unique flavors and culinary traditions of the Kangra region and is an essential part of Himachali culture.

Detailed Recipe for Kangri Dham:

Kangri Dham typically consists of several dishes, but I'll provide recipes for a few key components:

1. Rajma (Red Kidney Beans):

Ingredients:

• 1 cup rajma (red kidney beans), soaked overnight
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1/2 cup yogurt (curd)
• 2-3 tablespoons ghee (clarified butter) or vegetable oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2-3 cloves
• 1-inch cinnamon stick
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• Salt to taste
• Chopped fresh coriander leaves for garnish

Instructions:

1. Cook the rajma: Drain the soaked rajma and cook them in a pressure cooker with enough water and a pinch of salt until they are soft. Once done, drain and set aside.

2. Prepare the curry: Follow the same steps as in the Chana Madra recipe provided earlier, substituting rajma for chickpeas.

2. Babru (Black Gram Fritters):

Ingredients:

• 1 cup black gram flour (urad dal flour)
• 1/2 teaspoon cumin seeds
• 2-3 green chilies, finely chopped
• A pinch of asafoetida (hing)
• Salt to taste
• Water (for batter)
• Ghee or oil for frying
  
  

Instructions:

1. Follow the same steps as in the Babru recipe provided in the previous answer.

3. Chana Madra (from the previous recipes):

4. Kadi (from the previous recipes):

5. Meethe Chawal (Sweet Rice):

Ingredients:

• 1 cup basmati rice
• 1/2 cup sugar
• 1/4 cup ghee (clarified butter)
• 2-3 green cardamom pods, crushed
• A few strands of saffron (optional)
• Chopped nuts for garnish (cashews, almonds, and raisins)

Instructions:

1. Wash and soak the rice for 30 minutes, then drain.
2. In a heavy-bottomed pan, heat ghee and add cardamom pods.
3. Add the drained rice and sauté for a few minutes until the rice turns translucent.
4. Add sugar and sauté until it dissolves and caramelizes slightly.
5. Add enough water to cook the rice (usually double the quantity of rice). If using saffron, dissolve it in a little warm water and add it now.
6. Cover the pan and cook the rice until it's soft and fully cooked.
7. Garnish with chopped nuts and serve.

Arrange all these dishes on a platter, and you'll have a traditional Kangri Dham feast that celebrates the rich flavors of Himachali cuisine.