In keeping with the spirit of Independence Day, I have made a rangoli with the simplest of ingredients, namely pulses. Pulses form the staple diet along with rice in many of the Indian states and are extensively used in cooking simple Indian dishes.
The pulses I have used here are Masoor Dhal, Sabudana and Moong Dhal. They are chosen specially for their colours – Saffron, white and Green ? the colours of the tricolour.
The Arabian Sea and Bay of Bengal areas have been coloured with a mixture of coconut powder and blue rangoli powder. I have used Rajma for the border.
The land areas are coloured with a mixture of coconut powder and brown rangoli powder.
Navy blue rangoli powder forms the Ashoka Chakra.
Wishing all the readers a very Happy Independence Day!
Author: Jaya Ramesh- Oman