Rangilo Rajasthan!

Rajasthan is famed for its rich, regal culture and heritage. The arid nature of the region, its extreme climatic conditions and the scarcity of water and vegetation have all contributed to the evolution of unique cooking styles and food habits among the natives. 

Rajasthanis have moulded their culinary styles in such a way that many of their 
dishes can be stored for several days and even served without heating. A wide variety of delectable dishes have taken form. Some of their recipes have garnered national and international popularity. 

Dana Methi Papad Saag
Ingredients
l 1/3 cup fenugreek seeds (Methi)
l 2 Papads        , medium sized, I used Bikaneri Haldiram’s papad
l 1 cup Yogurt (Curd)
l Salt to taste
l 1 teaspoon red chilli powder
l 1 teaspoon turmeric powder (Haldi)
l 1 teaspoon cumin (Jeera) powder , roasted
l 1 tablespoon coriander (Dhania) Powder
l 1 tablespoon cooking oil
l 1 teaspoon kasuri methi (Dried fenugreek leaves)
l 20 Raisins (optional)
l ½ teaspoon mustard seeds
l ½ teaspoon cumin seeds (Jeera) 
l A pinch of Asafoetida (hing)
Method
Wash and soak dana methi (fenugreek seeds) in clean water for about 15 minutes and bring to a boil till seeds swell up, but not burst out. Drain the water and keep boiled seeds aside.
In a bowl, take yogurt and add chilli powder, salt, turmeric powder, cumin powder and mix well to form a paste.
Heat oil in a wok, break papads into pieces and fry in the oil. Take out fried papad pieces on a paper towel.
In the same wok, add mustard seeds, cumin seeds and asafoetida in hot oil. Add yogurt and spice mix paste and cook for 2-3 minutes, till it comes together and cooks well.
Add boiled fenugreek seeds and mix well. Add about 1 to 1¼  cup of water and bring to a boil.
Add fried papads and let it simmer for about 2-3 minutes.
Add fresh kasoori methi, raisins, cover and simmer for 1-2 minutes and switch off the flame.
This Saag gravy will be absorbed/reduced further upon cooling. So keep the consistency accordingly while adding water.
Serve Rajasthani Dana Methi Papad Ka Saag with Bajri Ki Roti or Missi Roti alongside raita.

Gatta
For gattas
Ingredients 
l 1 cup besan
l ½ tsp ajwain/carom seeds 
l ½ tsp red chilli
l ¼ tsp turmeric pd
l ½ tsp cumin pd
l 1 tsp oil
l Salt to taste
For Gravy
Ingredients 
l ½ cup yogurt 
l ½ tsp red chilli pd
l 1 tsp coriander pd 
l ¼ tsp turmeric pd 
l ½ tsp cumin pd 
l ¼ tsp mustard seeds 
l ¼ tsp cumin seeds- 
l 1 tsp oil 
l Salt to taste
Method For gattas
In a bowl add all the Ingredients under ‘For gattas’. Mix them well, add some water and make a stiff dough.
Divide the dough into equal size balls and roll each ball in to small cylindrical shapes. 
In a kadai/pan heat enough water to cook the shaped gattas.
Once the water starts boiling, drop the shaped gattas and let them cook in medium flame.
Cook them for 10-15 minutes and you see a bubble like texture in each gatta.
Prick a knife in a gatta and check if it comes clean.
If it comes clean then the gattas are cooked well. If not, cook them for some more time.
Drain all the water and let the gattas cool a bit.
Cut them into medium size pieces and they are ready to go in the gravy.
Method for Gravy
In a kadai, heat oil, add mustard seeds, cumin seeds and let them splutter. Then lower the flame and add red chilli pd, cumin pd, coriander pd, turmeric pd and some water so that the masala doesn’t burn.
Add the prepared gattas to the masala and let them cook in the masala water for a while in medium flame. Add salt and then lower the flame again and add yogurt slowly to the curry. Mix it slowly and in very low flame cook it only till all masalas have combined and you see oil seperated in the coners of the gravy, which won’t take long. Do not over boil the curd in the gravy else it will curdle .
You can use up the water in which you cooked the gattas to make it little thin if you like. Garnish with corinader leaves and serve them hot with chapathi/roti/phulkas. It’s very popular among foodies.

Panchmel dal
Ingredients 
l 1/3 cup chana dal (split Bengal gram)
l 1/3 cup toovar (arhar) dal
l 1/3 cup moong dal (split green gram)
l 1 tbsp urad dal (split black lentils)
l 1 tbsp whole moong (whole green gram)
l 3 tsp chilli powder
l ¼ tsp turmeric powder (haldi)
l 1 tsp coriander powder
l ½ tsp garam masala
l 3 cloves (laung/lavang)
l 2 bayleaves (tejpatta)
l 1 tsp cumin seeds 
l 2 green chillies, slit
l a pinch of asafoetida (hing)
l 2 tsp dried mango powder (amchur)
l 2 tsp tamarind pulp
l 3 tbsp ghee
l salt to taste
Baatis (for 10 baatis)
Ingredients 
l 1 cup whole wheat flour (gehun ka atta)
l ½ cup semolina (rava)
l 2 tbsp besan (Bengal gram flour)
l 8 tbsp milk
l 4 tbsp melted ghee
l salt to taste
For serving
l melted ghee
l churma
Method for dal
Clean and wash the dal and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dal is cooked.
In a bowl, combine the chilli powder, turmeric, coriander powder, garam masala with 3 tbsp of water and mix well. Keep aside.
Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saute for 1 to 2 minutes.
Add the cooked dal, amchur, tamarind pulp, salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if needed, add some water.
Method for baatis
Mix all the ingredients and knead for 5 to 7 minutes into a firm dough.
Divide the dough into 10 equal portions and shape each one into even sized rounds. Flatten the rounds lightly using your thumb to make an indentation in the centre.
Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame.
When the baatis are done, drain and keep aside. Heat a gas tandoor and put the baatis on the grill. Cook them on a medium flame for 20 to 25 minutes. This will ensure that they are cooked on the insides also.
Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on them.
Then pour hot panchmel dal over the baatis. Serve hot with churma.