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Recipes From Dhoad Gypsies Of Rajasthan

Dal Dhokli (Dumplings in Lentil Curry)

Serves 6

Ingredients:
For Dal

• 1 cup Tuvar dal
• 2 tbsp Peanuts, soaked in water for 30 minutes
• 1 tsp Cumin seeds
• 5 Garlic Cloves, chopped
• 4 pieces Cocums
• 1/2 tsp Turmeric powder
• 1/2 tsp Chilli powder
• 1 tbsp Ghee

For dhokli

• 1 cup Wheat flour (aata)
• 1/2 tsp Turmeric
• 1/2 tsp Chilli powder
• 1/2 tsp Asafetida Oil.
• Salt to taste

Method:
Boil the dal and the peanuts in a pressure cooker till soft. Keep to one side.
Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafetida and finally, the boiled dal.
Add cocum, turmeric powder, chilli powder, sugar and curry leaves.
Boil and add salt to taste.
To make the dhokli, mix the flour, salt, turmeric, chilli powder, asafetida and a little oil and make a stiff dough with water.
Knead well and roll out into 10 cm discs.
Cut the discs into diamonds or squares with a knife and drop them into the boiling dal mixture.
When all the dhokli pieces are put in, boil the dal for a further 15 minutes on a low fire.
Garnish with coriander leaves and serve hot.

Vegetable Khichdi

Ingredients:

• 1 cup rice
• 2 tbsp ghee
• 1/2 cup green gram divide (moong dal)
• 1/2 cup French beans chopped
• 1 tsp cumin seeds
• 1 cup cauliflower florets
• 1/2 cup carrots chopped
• a pinch asafoetida
• 1 cup peas
• 4 cup water
• 1/2 tsp turmeric powder

Method:
Wash rice and dal together.
Heat up the ghee and mix in cumin seeds and asafoetida, when the seeds crackle mix in the vegetables and dal and stir-fry for 2-3 minutes.
Mix in rice and turmeric powder and continue to stir-fry for 2 minutes.
Mix in 4 cups of boiling water and salt.
Cover and stir-fry on low heat up till done.
Serve with Rajasthani Pulavu

Rajasthani Pulavu

Serves: 4-6
Ingredients:

• 2 1/2 cups Long grain rice
• 3 tbsp Ghee or oil
• 2 Onions, finely sliced
• 2 Cinnamon sticks
• 6 Cardamom pods, bruised
• 6 Cloves
• 10 Black pepper
• 4 Cups Water
• Salt to taste

Method:
Soak rice in water for an hour, wash and drain well.
Heat ghee or oil in a large, heavy saucepan and sauté the sliced onions with the cinnamon, cardamoms, black pepper and cloves until the onions are golden brown.
Add the rice and fry for about 3 minutes, then pour in vegetable stock or water.
Add salt and stir well, till it boils.
Cover tightly, lower flame and simmer for 25 minutes.
Uncover, allow steam to escape for a few minutes, remove whole spices.
Serve hot with curry.

Moong dal halwa

Moong dal halwa is relished equally everywhere in Rajasthan. Halwa is supposed to keep the body warm during the winter months.

Ingredients:

• 100 grams Moong Beans (Moong Dal)
• 100 grams Sugar
• 200 grams Ghee
• 1/2 glass Water

For Garnishing:

• 4-5 pieces Currants
• 10 pieces Almonds
• 5 pieces Pistachio (Pista)

Prepration:
Keep moong dal soaked for two hours approximately. Grind it. Pour ghee in a pan, heat it up and add the grinded moong dal.
Cook on low flame until you see it turning golden brown. The distinct aroma makes it irresistible.
Take off the flame and keep it aside.
Pour water into pan. Heat it and add sugar. Boil and let the sugar melt.
Now mix the moong dal batter with this sugar syrup.
Saute on a low flame to blend the dal and sugar.
Moong dal halwa is ready. Just take it off the fire. Garnish with chopped almonds, pistas and currents.

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