Dal baati churma:
This is the state's classic signature dish. Baati is hard, unleavened bread cooked in the desert areas of Rajasthan. Baati is prized mainly for its long shelf life, plus it requires hardly any water for its preparation. It is always eaten with dal (lentil curry). Gatte ki subzi:
Most of Rajasthani cusine came to fruition as a result of the arid conditions. For this dish you don’t need any fresh vegetables and that’s its speciality. This curry is made with gram flour dumplings and tangy gravy made up of tomato, buttermilk and spices. It’s best enjoyed with rotis and rice.
ITraditionally, laal maans used to be made with wild boar or deer. Today, it consists of marinated spicy mutton curry cooked on a low heat in a fiery sauce of red chillies, garlic paste, sliced onions and curds. A must-try for meat eaters.
One of the most popular Rajasthani dishes, 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.
Papad ki subzi:
The shortage of rain and water always made Rajasthanis think out of the box, and this dish was a lifesaver when they ran out of vegetables. In this popular curry, roasted papads (thin Indian flatbreads made from lentils) are broken roughly and added to the yogurt gravy made with gram flour, chilli powder, turmeric and chopped coriander leaves. The result is a mouth watering curry usually served with steamed rice.