By Sushmita Sengupta
Despite limited vegetation, Rajasthani Thali never runs out of delectable options. From dals, kadhi to papad, the typical Marwari lunch fare is all things wholesome.
‘Baati’ is a cooked, wheat roundel that is paired with dal, and some churma which is made with crushed whole wheat, semolina or almonds. A classic you mustn't miss.
Given the dry terrain, many unique ingredients make to the Marwari platter. Ker Sangri made with dried ker berry and sangri beans, is one such firecracker dish.
'Panch’ means five, while ‘mel’ means blend. This dal is made with blend of not one or two, but five lentils. Prepared with pure desi ghee, this dal goes best with rice or roti.
Gatte or Gatta are besan roundels that are cooked in an onion-tomato-based gravy. Yogurt is added to the gravy, giving it a lovely tangy flavour.
Made with yogurt and spices, this dish is perfect for the hot weather the region has to endure for most of the year.
This textured flatbread requires great expertise and seasoned hands. Slather it with ghee when done and eat hot.