Rajasthan — the Rajwadi (Royal) land of the Rajputs is a vibrant Indian state with a glorious history, remarkable architecture, widespread dessert and an extensive variety of food. Rajasthan is indeed a food paradise that has been shaped by the climatic conditions of the state. The unavailability of fresh fruits and vegetables along with a war-like lifestyle has a deep effect on its cooking style. Let’s explore the wide variety of delectable dishes that range from licking spicy food to refreshing drinks and sweet snacks to know more about its culinary heritage.
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The iconic Dal Bati is the signature dish of Rajasthan that is served along with churma, an absolute delight and a match made in heaven. The scrumptious and flavourful dish is an integral part of the menu on almost all special occasions. The Rajasthani bati is a dumpling made of whole wheat flour and served along with spicy dal loaded with ghee.
(Serves 4 to 5 people)
Whole wheat flour: 1 cup
Sooji: 1 cup
Ajwain: a pinch
Melted ghee: 1 tsp
Mixed dal: 1 cup ( equal proportions of chana, toor, green moong and urad dal)
Turmeric powder: ½ tsp
Coriander powder: 1 tsp
Garam masala powder : ¼ tsp
Cumin powder: 1 tsp
Mustard seed: ½ tsp
Cumin seed: ½ tsp
Ginger: 1 tsp ( chopped)
Garlic: 4 to 5 clove
Green chillies: 1
Ghee: 1 tsp
Salt as required
In a large bowl combine atta, sooji, ajwain, melted ghee and salt. Combine together with a finger to give it a crumbly texture.
Gradually add the required amount of water to knead a stiff dough. Cover and keep it aside for at least 15 minutes.
Make small balls from the dough.
Bake the bati at 180° Celsius for about 15 to 18 minutes till golden brown.
Pressure cook the dal with water, salt and turmeric powder for about 3 to 4 whistles.
Heat ghee and add mustard seed and cummin seed. Once splutter add the crushed ginger garlic, green chilli and onion and saute until it changes colour.
Next, add the diced tomatoes and cook till soft.
Add the dhania powder, chilli powder and garam masala and stir them all together. Finally, add the cooked dal to the tampering and let it come to a boil.
Serve the bati with a dollop of ghee and sizzling hot dal.