Rajashtan on a platter

"kesariya balam, aao ni padharo mhare des..."

My bestest friend S hails from Rajashtan :). She is a marawari jain and though her family has been residing in Mumbai for the past many years, her love for "Marwar" is more than intact. Nobody can miss the passion and excitement with which she talks about everything that is Rajasthan - colorful turbans and the kalidar ghagras in bandhani and leheriya prints, traditional silver jewellery, the havelis of jodhpur, pretty princesses and the valor of rajputana....so exotic!

I did get a taste of this exotic land and its myriad cuisine during my college study tour. Its been more than 8 years, yet it all seems so fresh in my mind. Dal Bati dinner in the middle of the desert, lunch thalis with 5-6 varieties of vegetables, moong wadas and delicious thick rabdis for breakfast ...mmmmm I loved it all. And the two things which always made Rajasthani food experience extra special : Lots of Ghee and manuhar or manvar. :)

So here I present my entry fro RCI Rajasthan- A simple platter consisting of two Rajasthani Jain favorites - Panchmela Dal and Sev Tamatar ki Tari.

Panchmela Dal, Basmati Rice,Sev Tamatar ki Tari, Mirchi Pickle and Papad

Panchmela Dal

1/3 cup Toovar dal
1/3 cup Chana dal
1/3 cup Split Moong dal (green)
1/3 cup Split Urad dal with chilka
1/3 cup Whole Moong dal
Chilly powder
Turmeric powder (haldi)
Dhania jeera powder
Garam masala
3 cloves
2 bay leaves
Cumin seeds
Amchur powder
Tamarind pulp
A pinch of asafetida (hing)
Salt
2 green chilies slit
Ghee

1.) Wash the dals and pressure cook them in 4 cups of water till completely cooked

2.) In a bowl combine the chilly powder, haldi, dhania jeera and garam masala and some water to make a paste

3.) Heat ghee in a kadhai and add jeera seeds, bay leaves, cloves. When the jeera starts to splutter add hing and cur green chilies. Now add the masala paste and fry for 1-2 minutes

4.) Add the cooked dals, amchur powder, tamarind pulp and salt and simmer for 8-10 minutes. Add water as needed.

4.)Garnish with cilantro and dry red chilies. Add a drizzle of ghee before serving..

Sev Tamatar ki Tari

2-3 Tomatoes chopped
Green chilies
Jeera (cumin seeds)
Red chilly powder
Turmeric
Dhania jeera powder
Asafetida
Sev (a thicker kind)
Ghee

1.) Heat some ghee in a pan, add jeers seeds. When the jeera starts to splutter add the hing, green chilies, turmeric and red chilly powder and chopped tomatoes

2.)Once the tomatoes are semi cooked and soft add salt and dhania jeera. Mix well and cook till the tomatoes are completely cooked.

3.)Mix the sev to the curry right before serving.

This is for S and her wonderful family - thanks for everything. Love you..:D