How often we wonder if the young generation truly understand the struggles of people in pre-independence India! Here’s an activity to help your children understand how one man with a fistful of salt changed the course of history. In 1930, Mahatma Gandhi decided to give the British a taste of his unique brand of satyagraha. And now, with this hands-on project, you can talk to your children about an event that played a big part in wresting India’s independence from the British Raj. Historical backdrop On December 31, 1929, just as the New Year was being welcomed, the Indian National Congress planted the tricolour Indian flag firmly on the banks of the River Ravi at Lahore. What followed was a chain of events that led to Mahatma Gandhi publicly opposing a tax on salt levied by the British government of India. Though the Congress was baffled that Gandhi would choose to shake things up by opposing something as minor as the salt tax, the Mahatma had an idea. The British discouraged Indians from collecting or selling salt, forcing them to import it. Gandhi knew that the salt tax, levied under the Salt Act of 1882, was hard on nearly everyone in India, especially poorest Indians. Gandhi also discerned that this was a cause that would unite Hindus and Muslims. So, on March 12, 1930, together with 78 satyagrahis, he set out on foot from Sabarmati Ashram to Dandi, Gujarat, and on April 5, Gandhi and thousands of his followers arrived on the seashore. The Mahatma immediately proceeded to break the salt law by filtering it from seawater and encouraging his followers to do the same. Soon it was being done all over India, and it was the beginning of several events that led to India’s freedom. Find out more about it and plan a trip to the seaside to replicate the experience. Making salt What you need A large, deep pan Cheesecloth or muslin 3 litres of sea water A shallow tray Wooden spoon Slowly and carefully strain sea water through the cheesecloth or muslin. This gets rid of dirt and debris. Repeat the process at least twice or more times. Place the pan on a stove and pour the filtered water into it. Bring to boil. Let the water boil slowly and evaporate. Stir regularly. Soon you will have a thick salt sludge. Spread the sludge on the tray and leave it out under the sun. Natural sea water has 3 percent salt, and as the sludge dries in the sun, the salt will dry to the touch. The salt can now be stored in an airtight container, and used for cooking. Unlike store purchased salt, homemade salt is coarser. If you want finer salt, simply grind your homemade salt in a spice grinder. Also read: ‘Wrong portrayal of freedom fighters in textbooks should be corrected’ Facebook Twitter LinkedIn WhatsApp
