#RajasthaniFoodRecipes

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Mirchi Ka Salan

Ingredients:

Green chilies 18-20 Big

Roasted peanuts 1/2 cup

Cumin seeds 1 teaspoon

Coriander seeds 1 teaspoon

Sesame seeds (til) 2 tablespoons

Dried red chilies broken 2

Oil for deep-frying

Garlic halved 6-8 cloves

Ginger,chopped 1 inch piece

Mustard seeds 1 teaspoon

Curry leaves 8-10

Onion grated 1 medium

Turmeric powder 1 teaspoon

Salt to taste

Tamarind pulp 2 tablespoons

Fresh coriander leaves chopped 1 tablespoon

Recipe:

Slit the green chilies vertically without cutting through. Heat sufficient oil in a deep non-stick pan and deep fry for 3-4 minutes.

Drain on absorbent paper. Dry roast cumin seeds, coriander seeds and sesame seeds in a non stick pan.

Grind together red chilies, peanuts, cumin seeds, coriander seeds, sesame seeds, garlic and ginger with sufficient water into a paste.

Pour 1 tbsp of the leftover oil in another non stick pan and heat. Add mustard seeds and when they splutter, add curry leaves and onion.

Mix well and sauté till the onion is well browned. Add the ground paste and mix well.

Cook for 3-4 minutes, stirring continuously. Add turmeric powder and 3-4 cups of water. Stir and cook for a 2-3 minutes. 

Add the fried green chillies, salt and tamarind pulp. Mix well and cook on medium heat for 5-10 minutes.

Serve hot garnished with coriander leaves with pulao or biryani or steamed rice.

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Rajasthani Daal Bati

Ingredients:

For daal (Lentil Curry):

2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb) 

3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)

3 onions, chopped finely

2 tomatoes, chopped finely 

2 tsp garam masala powder 

2 tsp chili powder 

1 tsp turmeric powder 

1 tbsp ginger-garlic paste

2 green chilies, slit lengthwise 

2 tbsp cream 

4 tbsp ghee 

1 cup coriander leaves, chopped finely 

Oil 

Salt To Taste

For Bati (dumplings):

5 cups whole wheat flour, sieved 

1 cup ghee, melted 

2 tbsp curd 

Salt To Taste

Recipe:

Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsp oil. Add onions. Brown them.

Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.

Simmer till well blended. The gravy should be thick. Pour over cream and ghee.

Knead a soft dough with flour, ghee, curd, salt and just enough water.

Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.

Garnish the daal with coriander leaves and slit green chilies. Dip hot (baati) dumplings in the daal while eating.