Rustic Recipes from Rajasthan: and they’re Veggie!

You’ll be sure to impress with these tasty traditional Rajasthani recipes from Chef Shivang at the Oberoi Vanyavilas Wildlife Resort, Ranthambore

Super easy to rustle up, yet full of flavour, these four plant-based dishes will have your guests wondering when you found the time to learn the tricks of an Indian super chef.

Chef Shivang from the Oberoi Vanyavilas Wildlife resort suggests starting your plant-based with a Maharashtrian thetcha (chilli and coriander chutney) as an appetising dip, followed by a quick yet tasty Jeera Aloo (cumin potatoes) and Lehsuni Palak (garlic and spinach side dish). If you’ve got room for the main it’s the hearty yet healthy, popular plant-based Indian lentil dish, dal tadka. Or you could just plonk them all down together with some good old naan, a bottle of brew and enjoy!

*As these are plant-based recipes, you can substitute the only animal products mentioned – ghee, butter and cream – with any vegan alternatives: vegetable and coconut ghee are both widely available in the UAE, although for obvious reasons coconut may alter the taste.

Dal Tadka

INGREDIENTSQuantityUnit
   
Moong Dal (Polished)100Grams
Masoor Dal100Grams
Chopped Garlic8Grams
Chopped Ginger5Grams
Chopped Onion30Grams
Chopped TomatoesGrams
Chopped Corainder5Grams
Ghee15Grams
Lemon Juice5Ml
Sunflower Oil50Ml
Water1000Ml
Whole Cumin1Gram
SaltToTaste
Chilli Powder3Grams
Turmeric8Ml
Coriander Powder8Grams

Method

Wash the dal at least three times to clean them then soak in water for 1 hour.

In a deep pan, add the water, half the turmeric and the dal and bring to the boil.

Reduce the heat and simmer for about 45 minutes until the dal is cooked.

In the meantime, heat the oil in a frying pan, and once hot, add the cumin and let it crackle.

Next, add the chopped garlic and sauté until brown and add the chopped onion, sautéing until they begin to brown.

Add the powdered spices and mix. Next, add the chopped tomatoes and cook until they become soft. Then add the boiled dal and mix together.

Season with salt and finish with ghee, chopped coriander and lemon juice.

Jeera Aloo – Cumin Potatoes

INGREDIENTS
QuantityUnit
   
Clarified Butter (Ghee)
40Grams
Potatoes (Boiled)
200Grams
Turmeric Powder
1teaspoon
Asafoetida
1/2teaspoon
Salt
Onions Chopped
40Grams
Cumin
1teaspoon

Chopped Coriander Leaves

Lemon juice
5

1
Grams

teaspoon

Method – Serves 2

In a pan, heat the ghee. Once hot, add the cumin and asafoetida and let it crackle.

Now, add the chopped onions and turmeric powder and cook for 5 seconds.

Add the diced and halved boiled potatoes and mix well. Cook for about 3-4 minutes.

Finish with salt, lemon juice and chopped coriander.

Lehsuni Palak

INGREDIENTSQuantityUnit
   
Spinach Puree
500Grams
Chopped onion
40Grams
Chopped tomato
25Nos
Chopped garlic
10Grams
Fenugreek powder
3Grams
Turmeric
1Grams
Degi chilli powder
2Grams
Coriander powder
5Grams
Butter
5Grams
Salt
ToTaste
Cream
10Grams
Sunflower oil
35ml
Whole Cumin3Grams

Method

In a pan, heat the oil. Add the cumin and let it crackle.

Next add the chopped garlic and sauté until brown. Add the chopped onion and sauté until it starts to brown. Then, add the powdered spices and mix.

Now add the chopped tomatoes and cook until they become soft, Add the spinach puree and simmer it for about 3 minutes.

Finish with salt, butter and cream.

Maharashtrian Thecha

INGREDIENTSQuantityUnit
   
Garlic (peeled)
8-9No.s
Green chili
4-5No.s
Coriander leaves
30Grams
Oil
20Ml
Salt3Grams
   

Method

Roughly chop the green chillies and coriander leaves and broil them in some oil.

Grind everything together in a mortar pestle with some salt until it is a chunky mixture (the salt will help to breakdown the ingredients).

Serve it as an accompaniment with any crisps or Indian breads.

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