Typical Rajasthani dishes
Dal Pahit (Lentil soups)
Use of lentils and pulses is very common in Rajasthani cuisine. The combination of Dal & Roti forms the staple diet of Rajasthan.
- Rajasthani Panchratna Dal: This is a special lentil preparation which involves combination of five different kinds of lentils viz. toor dal, urad dal, moong dal, chana dal and moth dal. It is served along with Baati bread and churma and combo is called Dal Baati Churma .[29]
- Dal Dhokli: This is a common dish for Rajasthani and Gujarati cuisine. Dal is cooked with small wheat dough pasta pieces. It is also known as Dal Pithouri.[30]
- Dal Baakla: Baakla or Sukhi Dal refers to dry gravy-less preparations. Sukhi Moong (Mogar ro saag), Sukhi Moth (Mothan ro saag), Sukhi Urad dal are commonly used for preparing Baakla. The word Baakla is derived from Sanskrit word Vāṣkala.
- Rajasthani Dal Maharani/Dal Rajwadi : This is prepared using whole Urad dal in a rich gravy of dry fruits and topped with lots of ghee.
- Haveji : A lentil preparation made by cooking Chana Dal with Yogurt or buttermilk gravy.[31]
Dal Based preparations
[edit]Apart from lentil soups, a number of food preparations are made using lentils like mangodi, pakodas, pittod, gatte, sev, pappad etc. Gram flour called besan and moong flour called mogar are frequently used in Rajasthani cuisine.
- Mangodi ro saag : Mangodi refers to fritters made from moong dal, which are used to make a veg preparation called Mangodi ro saag. Various variations include: Palak Mangodi, Methi Mangodi, Kanda Mangodi, Aloo Mangodi and Papad Mangodi ro saag.[32]
- Pittod ro saag & Pittod ro teewan : The rhomboid shaped steamed besan slices called Pittod or Chakki are used to prepare this dish. This can be prepared with or without gravy. If prepared with gravy then yogurt is added to prepare gravy.[33]
- Govind Gatte ro saag : Gatte are dumplings made from besan which are cooked in gravy of yogurt. Govind Gatte is the royal version of these dumplings which are stuffed with mixture of mawa/chhena and dry fruits like almonds, cashews and figs.[34] The dish is named after Govind Dev ji (a form of Shri Krishna); for whom the dish is prepared as a bhog.
- Papad ro saag : Papad are crisps made from lentil flour. They are cooked along with spices, condiments & other ingredients like onions, badis to prepare Papad Kanda ro saag, Papad badi ro saag etc.
- Besan Childa ro saag: Vegetable preparation made using savory pancakes called Childas.
- Rajasthani Kadhi Pakoda: Rajasthani Kadhi is prepared from yogurt or buttermilk based gravy to which besan is added. Pakodas and vegetables are also added to it.[35] It is served with bhaat (rice), bajra or makai rotla.
- Sev tamatar ro teewan: Thick vermicelli like besan noodles called Sev are cooked along with tomato for preparing this saucy dish.
- Gatte matar khichadi: It is Khichdi prepared by mixing gatte with green peas.
Millet based preparations
[edit]- Raab : It is prepared by cooking millet flour in buttermilk. Common millets which are used are: Makai, Bajra & Jowar. Raab is regarded as a nutritious food.
- Ghaat : A dish similar to raab but made with millet porridge instead of millet flour. It is also prepared either with of millets viz. Corn, pearl millet, sorghum or barley. Ghaat is a popular cereal breakfast in Rajasthan.[36]
- Dhoklo : A steamed round cake prepared from flour of makai, chana, bajra etc.
- Bajra Khichdi : It is prepared by combining Bajra with some lentil like: moong, moth, tuvar or urad. Sometimes green peas and spinach are also added to this dish.
- Sirawadi/Rabodi ro saag : Sirawadi/Rabodi is a crisp papad prepared from millets like jowar or makai. These are then used for vegetable preparation just like papad ro saag.
Vegetable preparations
[edit]Some unique vegetables used in Rajasthan are: Ker (Capparis decidua), Sangri (Prosopis cineraria), Gunda (Cordia dichotoma), Kumatiya (Acacia senegal), Guar phali (cluster bean), Moringa (drumstick), Kikoda (spiny gourd), Kamal kakdi (lotus stem), Kachri (Cucumis pubescence), fogla, borkut ber, fofaliya (dry tinda). Other common vegetables of Rajasthan are Aloo (potatoes), Kanda (onion), Bhindi (okra), Gajar (carrot) cucurbits like pumpkin and ash gourd. Greens of Sarson (mustard), Chana (gram), bathua, methi (fenugreek) are also commonly used. Vegetable preparations are often called Saag, while saucy preparations are called Teewan or Teeman. The combo of Saag & Rota forms part of staple diet of Rajasthan.
- Ker Sangri saag : Ker Sangri is a Rajasthani delicacy that is made using dried Ker berries and Sangri beans. This bean and berry combo unique to Rajasthan.[37]
- Panchkuta saag : Panchkuta primarily consists of five ingredients (Ker, Sangri, Kumatiya, Gunda and Kachari/Aamchur). This dish is specially made a day prior to Basoda (Shitala Ashtami) festival.[37]
- Kaju Ker Dakh: This vegetable preparation is made using combo of Ker berries with dry fruits like: Dakh (raisins) and Kaju (cashews) in a yogurt based gravy. Sometimes methi (fenugreek) is also added.
- Moringa ro saag: A vegetable preparation made from moringa (drumstick) stem and flowers. Potatoes are also added to it.
- Kanda ro saag: Onions are called Kanda in Rajasthani. Use of Kanda is quite common in Rajasthan. Some dishes include: Akkha Kanda ro saag (Whole onion preparation), Kanda bhindi (Okra with onion), Kanda Chhena (Cottage cheese with onion), Kanda Khumb (mushroom with onion) etc.
- Guar-phali ri bhurji (Phulgara): Guar-phali (cluster bean) based vegetable preparation which is prepared by stir frying.
- Kikoda ro saag: Kikoda (spiny gourd) based vegetable preparation.
- Haldi ro saag: Rajasthani winter special dish made using fresh turmeric, ghee, yogurt, vegetables and spices.[38]
- Athani teewan: Athani teewan refers to a saucy preparation made by Athana (pickle) masala. Some examples include: Athani baigan/rigan teewan, Athani aloo teewan, Athani bhindi teewan, Athani karela teewan etc.
- Besan teewan: Vegetables coated with besan batter and fried are used to prepare a saucy preparation. For example. Rajasthani Besan Bhindi,[39] Besan Karela and Besan Rigan (Besan Baigan) teewan.
Beverages
[edit]- Amlana: Amlana is a Rajasthani beverage prepared with tamarind pulp, perked up with spices like pepper and cardamom.[40] Black salt and mint leaves are added to enhance its flavour. Imli ra Amlana is a lesser known drink from the bylanes of Marwar region.[41]
- Bajra Raab: Bajra Raab is a soothing porridge dish prepared using Bajra (pearl millet) which is regarded as an immunity boosting mid day drink.[42] It can be served both sweetened[43] and savory.
- Bael Panna : This Ayurvedic coolant drink is prepared from bael fruit (wood apple) and is commonly during Mekh Sakrant festival.
- Sattu Panna : A traditional Ayurvedic barley based drink which is also commonly prepared on Mekh Sakrant festival.
- Kairi Panna : Raw Mango (locally called Kairi) based drink which is popular all over India.
- Kaanji : Traditional Ayurvedic coolant drink made from carrots or beetroot. It is served along with badas and the combination is called Kanji Bada.
- Thandai : Traditional dairy drink which is prepared for Holi festival.
- Ganna Ras : Sugarcane juice based drink which is flavored using mint, ginger, lemon and rock salt.
- Haldi Doodh : Turmeric based dairy drink which is commonly prepared during winters and consumed as an immunity booster.[38]
- Nimbu Paani: Indian style lemonade which can be flavored with rock salt, mint, edible gum, cumin etc.
- Masala Lassi/Chaach: Buttermilk based drink flavoured using herbs & spices such as cumin, mint and asafoetida.
