Maharaja Khichri

Maharaja Kichadi.

Prepare a watery khichri  using 200 grams each Rice and Toover Daal, with some Salt and Turmeric Powder and the juice of 5 lemons or more. This is a tangy khichri
For Tadka:
Heat Ghee in a Pan, and add Jeera, lots of cloves of un crushed Garlic, long slit green Chillies and Curry Patta. Then add chopped 2 Onion. Sauté till light golden. Add 4 chopped Tomatoes, Chillie Powder and saute till it releases the Ghee. Just before serving mix in the Rice thoroughly, check seasonings, garnish with fresh chopped Coriander, and dribble melted ghee. This Khichadi should have a tangy Lemony taste and a soggy consistency

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Dal Bhati ( Rajasthani Cuisine )

Dal Bati

This recipe is thanks to Pushpita Singh , a friend and the author of Rajasthani Kitchen . The book is beautifully written . The recipes are easy to follow and there are some hidden gems and lost recipes to be discovered here .

Panchmela Dal

Black Gram ( Urad Dal ).
Bengal Gram ( Chana Dal ).
Green Gram ( Mong Dal ).
Red Gram ( Arhar Dal ).
Masur Dal.

50 grams of each Dal , soak for 1 hour , wash and cook with haldi ( turmeric powder ) and salt in just enough water till done. Don't allow the dal to mash up.

Tempering :

75 Grams Ghee.
A Pinch of Hing.
1/2 Teaspoon Jeera Seeds.
6 Cloves / Laung.
2 Onions Chopped.
1 Tablespoon Each - Ginger & Garlic Paste.
Red Chili Powder.
1 Teaspoon Chopped Ginger.
Chopped Green Chilies To taste.
3 Tomatoes Chopped.

Heat ghee , add hing jeera and cloves. A few seconds later add onions and cook till light golden brown.Add ginger & garlic paste along with red chili powder.Cook 2-3 minutes.Add chopped ginger , green chilies and tomatoes , cook till oil separates. Add the lentils and cook together for 4-5 minutes to marry flavors.Garnish with dhania leaves and Julienned ginger when ready to serve.

Bati

Traditionally Bati's are baked in ash , welcome to modern times and preheat your oven to 200C

500 Grams Maida / Bajra Flour.
1 Tablespoon Ginger Paste.
1 Tablespoon Garlic Paste.
1/2 Tablespoon Green Chili Paste.
4 tablespoons Ghee
Salt.
Mix all the above and with very little water knead into a semi hard dough.
Make 14 balls .
Bake dough balls for 20 minutes or so , turning once.
Remove baked bati and dip in ghee and serve hot with Dal & Chorma

The dish is yummy and one of Rajasthan's better known and a much loved specialty .
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Punj Rattani Dal

I have reproduced this recipe as was given in PRASHAD , COOKING WITH INDIAN MASTERS , a fantastic must have cookbook by Jiggs Kalra . This masterpiece is a celebration of the foods of India through the culinary geniuses of some of the finest Chefs in the country.
30 Grams Whole Moong Dal.
30 Grams Whole Masoor Dal.
30 Grams Whole Urad Dal.
30 Grams Channa Dal.
30 Grams Tur Dal
( 30 Grams Dal = 1 Teaspoon )
6 Tablespoons Ghee
1 Teaspoon Balck Cumin Seeds.
50 Grams/1/3 Cup Onions - chopped
2 Teaspoons Coriander Powder.
1/2 Teaspoon Red Chili Powder.
1 Teaspoon Cumin Powder.
1 Teaspoon Fennel / Sauf Powder.
1/3 Cup Chopped Green Coriander.
Wash dals and soak in water 1 hour , then drain.
The Tempering:
4 Tablespoons White Butter.
60 Grams/ 1/4 Cup Tomatoes - chopped fine.
60 Grams / 1/4 Cup Yogurt - whisked.
1/2 Teaspoon Garam Masala Powder.

Heat ghee , add cumin seeds . When they begin to splutter add chopped onions , cook till light brown and then add all the dals / lentils and ' bhuno ' 5 minutes .Add 2 liters water , bring to a boil , clear any scum/dirt on the surface , then add coriander powder , haldi , red chili powder and salt . Cook covered over low heat until dals are cooked and water is down to 1/3d of the original quantity ( this is a thick dal ) .Lightly mash the dals against the sides , sprinkle cumin and fennel powder- mix well adjust flavors and cook another 2-3 minutes .
The tempering / Chownk : melt butter , add tomatoes yogurt and garam masala . Bhuno over medium heat till the fat leaves the sides.Add to the dal , cook another 1-2 minutes , garnish with coriander / dhania leaves and serve with rice / rotis.
Absolutely delicious !
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Gujrati Spicy Dal

This recipe is from Christine Manfield's Tasting India . The list of ingredients looks like it's a lot of work , but once you have everything measured out the cooking process is a quick and easy one .

200 Grams Toor Dal.

1 Onion Grated.

15 Grams Grated Fresh Coconut .

Handful Coriander Leaves.

1 Teaspoon Cumin Seeds.

1 Teaspoon Mustard Seeds.

2 Teaspoons poppy Seeds.

Curry Leaves.

1 Teaspoon Ginger Paste.

1 Teaspoon Garlic Paste.

4 Green Chilies.

1 Tomato Chopped.
1 Teaspoon Coriander Powder.

Haldi.

Salt.

chili Powder.

1/2 Teaspoon Sugar.

Wash dal thoroughly , boil in 500 Ml water till soft and water is almost absorbed . Takes 10-12 minutes , don't pressure cook into a mash .Set aside.

Heat oil , fry onions and coconut till they start to brown , Cool and grind to a paste with 2 green chilies and half the coriander leaves.

In a wok , fry all the seeds till they begin to pop , add curry leaves , ginger garlic paste , green chilies and tomatoes . Also add the onion / coconut paste , cook covered till oil begins to separate , then add all the spice and sugar . Cook 2-3 minutes .Add boiled dal , mix gently . Cook 3-5 minutes to marry flavors , adjust flavors and garnish with remaining coriander when ready to serve.

This is a slightly thick and delicious dal - nice and spicy . You don't really taste the sugar and the coconut flavors are underplayed here. I like this dal with roti .

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