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 chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, 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 tbsps curd
Salt To Taste
Aloo Bharta
Chana Dal Parantha
Daal Baati
Ghevar
Jaipuri Mewa Pulao
Kesar Murgh
Lahsun Ki Chutney
Lal Maas
Missi Roti
Moong Dal Halwa
Pakori Kadhi
Papad Sabzi
Rajasthani
Churma
Sabz Sangar
Shahi Gatte
Aloo Mangodi
Bhuna Kukda
Chane Jaiselmer Ke
Gatte Ka Pulao
Jaipur Ki Gajak
Kesari Bhaat
Khasta Puri
Machchi Ke Sooley
Makki Paneer Pakora
Marwadi Gatta Kadhi
Methi Ke Gatte
Paneer Bhare Papad
Papad Ka Shaak
Rajasthani Bhindi
Vegetable Khichdi