LMB in Jaipur.
I discovered Rajasthani cooking in a big way last year. It was really thanks to RCI Rajasthan. The real Rajasthani food that I love, I can’t even think of making it at home. I’ve reconciled to the fact that I am better off eating my beloved Daal Baati Churma(in picture below) at a restaurant, most likely the
I will never understand why Bikanerwala doesn’t think of serving any Rajasthani food. You get the same rotis, paneer, chaat and tandoori food. Not to forget Pizza, Noodles and ChopSuey. Even idli, dosa and uttapam. But nothing remotely Rajsthani.
I discovered that some dishes are perfect for me. They are ready in no time, have very few ingredients, are very tasty and pair equally well with rice and rotis. Here is one such. It is very similar to a kootu.
1 cup White Radish, peeled and diced
½ cup Moong Dal
1 Bay Leaf
½ tsp Turmeric Powder
¼ tsp Cumin Seeds
1 tsp Green Chilli paste
1 tsp Ginger Paste
¼ tsp Asafoetida
1 tsp Oil
½ tsp Chilli Powder
2-3 tbsp Coriander Leaves, chopped
Salt to taste
Heat the oil in a pressure pan. Add the cumin seeds, cloves and bay leaf. When the cumin crackles, add the asafoetida along with the chilli and ginger pastes. Add the chilli powder, moong dal and the radish. Add 2 cups of water with the requisite salt and cook for 2 whistles.
When the pressure is released, open and add the coriander leaves. Mix well.
I am glad to have found one more way to use radish. We had this with some rotis, but I am very sure it would pair well with rice as well.