Maharastrian tamarind and spinach dal
I like this dal to be a bit brothy, and the peas to still have some bite, but how thick you like your dal is really up to you. Most supermarkets have their own brands of tamarind paste these days; and if you can’t find fresh curry leaves, leave them out. Serves four.
400g toor dal or split pigeon peas
2 tbsp rapeseed oil
2 tsp cumin seeds
6-8 fresh curry leaves
2 green finger chillies, finely chopped
1 large brown onion, diced
200g baby spinach
1 ½ tsp tamarind paste
1 ¾ tsp salt
1 tsp dark brown sugar or jaggery
Dal Bati Churma
A taste of Rajasthani cuisine is incomplete without this dish. The small, round, deep-fried breads (plain or stuffed) are served with dal and a good dash of ghee.Off-Beat Roti
With bajra, jowar and makka more readily available in Rajasthan, the thali usually has rotis made of these grains, instead of atta or maida flatbreads. That apart, khoba rotis and missi rotis are also delicious.Kachori
Kachoris are popular in North and West India, but the Rajasthani ones have a very special flavour which you shouldn't do without. Try their pyaaz or onion kachoris, or their sweet and sublime mawa kachoris, and you won't regret it.Kadhi
Apart from the well-known gram flour-based kadhi famed across India, Rajasthan also has other versions of this dish. Aam or mango kadhi is a popular component of the thali, and so is gatte ki kadhi.Five-Ingredient Dal
Moong and panchmela dal are the special Rajasthani creations every foodie must try. Prepared with five different lentils, panchmela is nutritious and delicious.Gatta Saag
Gram nuggets are steamed and then cooked in a rich, creamy gravy to make the famous gatte ka saag or sabji in Rajasthan.Wadi
A taste of Rajasthani wadis, and you'll forget all about pakoras. Dhana moong wadis are a must-have in your thali.Ker Sangri
Ker is a kind of berry widely found in Rajasthan. Beans are added to berries, with a good dose of masalas to make ker sangri, which is a perfect accompaniment to bajra rotis.Laal Maas
Yes, despite being predominantly vegetarian, Rajasthan has quite a few meaty dishes to boast of. And their spicy laal maas is a delicious throwback to the days when Rajput and Mughal princes feasted on this delicacy.Mohanthal
Sweets, chock full of ghee, are another specialty of Rajasthan. And Mohanthal, a rich besan or gram flour barfi stuffed with dry fruits, is a king among these desserts.Gujia
This dessert might be popular all over North India, but no region does it better than Rajasthan. Khoya, dry fruits, and pure ghee make these gujias the best sweet-dish ever.Ghevar
Ghee, flour, paneer and sugar blend together to make this Rajasthani delicacy. You can get it in a number of varieties, including malai and mawa ones.