RAJASTHAN – Poshan Maah – 28 Days, 28 States

Rajasthan, the desert land of India, is also a land of warriors and a place of majestic forts, expansive golden deserts with a history of rich cultural heritage. Known to be the land of Rajputs, there is a heavy influence from the kitchens of the royal Rajputs in the delicacies of the cuisine. Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water, fresh green vegetables and fruits have all had their effect on the cooking.
Though the climate in Rajasthan does not allow the cultivation of many crops or spices yet there is no lack of it in their cuisine and its variety of dishes. The use of dried lentils, beans, milk, and buttermilk is common in cooking. Oil and red chillies help preserve food and reduce the need for water. Each region of Rajasthan has its own trademark dish. A few common ingredients are beans, lentils, gram flour, corn, barley, bajra bread, dairy products (esp. ghee) and other millets. Most Rajasthani delights are high on spice quotient and packed with masalas while the desserts are sweet and delectable.
The history of Rajasthan also has its effect on the diet; as the Rajputs preferred majorly a non-vegetarian diet while the Brahmin, Jains, Maheshwari, Vaishnavas, and others preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.
Here are a few iconic dishes from Rajasthan:

DAL BATI CHURMA:
This is the state’s classic signature dish. Baati is hard, unleavened bread and is prized mainly for its long shelf life, plus it requires hardly any water for preparation. It is always eaten with dal (lentil curry). The dal is made of lentils while churma is a coarsely ground wheat mixture crushed and cooked in ghee and jaggery or sugar.

GATTE KI SABZI:
This dish does not require any fresh vegetables and that is what makes it so special. This curry is made with gram flour dumplings (steamed and lightly fried) and tangy gravy made up of tomato, buttermilk, and spices. It’s best enjoyed with rotis (Indian flatbread) and rice.

LAAL MAAS:
In this predominantly vegetarian state, the most famous non-vegetarian dish is laal maas. Laal maas owes its colour to the hot red chillies. The meat is cooked in a hot gravy of tomatoes, chillies, and sizzling spices. It makes for a heavenly combination with piping-hot parathas.

GHEVAR:
Ghevar is a traditional Rajasthani sweet relished especially during the festivities of Teej. It is a disc-shaped dessert that comes with many delectable toppings like malai, rabdi, mawa etc. Made with refined flour, milk, saffron, cardamom, and oodles of desi ghee, ghevar taste heavenly with a rabdi topping along with a handful of dry fruits.

KER SANGRI:
Ker is a wild berry that is tangy and peppery while sangri is a type of long bean grown abundantly in the desert areas of Jaisalmer and Barmer. Sangri is a mainstay during drought, when little else is available as it is 53% protein. This dish is said to be invented during a time of famine in Rajasthan when all other vegetation had withered away. Only these 2 ingredients were available and due to the scarcity of water, the villagers cooked them in oil and spices and had with bajra roti. Today it is cooked in buttermilk or water.

PYAAZ KI KACHORI:
Pyaaz ki kachori originated in Jodhpur and is now eaten all over the state, mainly as a breakfast snack. They are flaky, deep-fried breads made from plain flour and stuffed with a spicy onion mixture with spices like fennel, cumin, turmeric, and chilli powder. Usually, kachoris are served with coriander & mint and date & tamarind chutney.

MIRCHI VADA:
Mirchi vada is a mouth-watering snack from Jodhpur, which finds its place on the breakfast menu of most eateries in Rajasthan. The masala aloo filling stuffed in pepper and deep-fried to perfection, Rajasthani mirchi vada tastes best when served with tangy tomato chutney.

Apart from these, Rajasthani cuisine includes malpua, mohanthal, papad ki subzi, raab, bajra roti, balushahi, boondi raita, churma ladoo, mawa kachori and various such remarkably delicious recipes.
A technique of cooking particularly to Rajasthan and inspired by the war-like nature of their expeditions is khad cooking, or pit cooking, wherein the food is prepared in pits dug out in the sand. This slow-cooking technique was created to ensure that the fire could not be seen by enemy troops. One of the delicacies of Rajasthan, which is difficult to find now, is khad khargosh. The main ingredient of this dish is wild hare meat, which is rubbed with spices and cooked khad-style.

Another interesting indigenous practice is that of dungar cooking, wherein the prepared food is placed in a vessel (usually a bronze or copper pot) and a small container with a hot piece of coal is kept in the centre of the dish inside the vessel. Hot ghee is then poured onto the coal and the dish is covered for 30 minutes, giving the dish an intoxicating smoky flavor and aroma.

There is so much history and cultural significance involved in the food of this land that it boggles the mind. This cuisine pays homage to the spirit of the marvellous ‘land of kings’, Rajasthan.