Recipe to Make the Perfect Rajasthani Thali: A Royal Feast at Home

Rajasthan, the land of kings, is known for its rich culture, vibrant festivals, and, of course, its delectable cuisine. A Rajasthani thali is a grand platter that showcases the state's culinary diversity, offering a symphony of flavors from spicy to sweet. Preparing a perfect Rajasthani thali at home is a delightful way to experience this royal cuisine. Here’s how you can create a traditional Rajasthani thali that will transport you to the majestic palaces of Rajasthan.

1. Dal Baati Churma
Ingredients:
●    For Baati:
○    2 cups whole wheat flour
○    1/2 cup semolina (sooji)
○    1/2 cup ghee
○    Salt to taste
○    Water as needed
●    For Dal:
○    1 cup mixed lentils (toor, moong, and chana dal)
○    1 onion, chopped
○    2 tomatoes, chopped
○    2 green chilies, slit
○    1 tsp turmeric powder
○    1 tsp red chili powder
○    1 tsp garam masala
○    1 tsp cumin seeds
○    2 tbsp ghee
○    Salt to taste
○    Fresh coriander for garnish
●    For Churma:
○    1 cup whole wheat flour
○    1/4 cup semolina
○    1/2 cup ghee
○    1/2 cup powdered sugar
○    1/2 tsp cardamom powder
Instructions:
1.    Baati:
○    Mix whole wheat flour, semolina, ghee, and salt in a bowl.
○    Add water gradually to make a firm dough.
○    Shape into round balls and bake in a preheated oven at 180°C for 20-25 minutes until golden brown.
2.    Dal:
○    Cook the mixed lentils in a pressure cooker with turmeric and salt until soft.
○    Heat ghee in a pan, add cumin seeds, and let them splutter.
○    Add onions, green chilies, and sauté until golden brown.
○    Add tomatoes, red chili powder, and garam masala. Cook until the tomatoes are mushy.
○    Add the cooked dal, mix well, and simmer for 10 minutes.
○    Garnish with fresh coriander.
3.    Churma:
○    Mix whole wheat flour and semolina with ghee to make a crumbly dough.
○    Bake the mixture until golden brown, then grind it coarsely.
○    Mix with powdered sugar and cardamom powder.

2. Gatte ki Sabzi
Ingredients:
●    1 cup gram flour (besan)
●    1 tsp carom seeds (ajwain)
●    1/2 tsp turmeric powder
●    1 tsp red chili powder
●    Salt to taste
●    2 tbsp oil
●    1 cup yogurt, whisked
●    1 tbsp coriander powder
●    1 tsp cumin seeds
●    Fresh coriander for garnish
Instructions:
1.    Gatte:
○    Mix gram flour, carom seeds, turmeric powder, red chili powder, salt, and oil.
○    Add water gradually to form a firm dough.
○    Divide the dough into cylindrical rolls and boil in water until they float.
○    Cut the boiled rolls into bite-sized pieces.
2.    Gravy:
○    Heat oil in a pan, add cumin seeds, and let them splutter.
○    Add whisked yogurt, coriander powder, and salt. Cook until the oil separates.
○    Add the gatte pieces, mix well, and simmer for 10 minutes.
○    Garnish with fresh coriander.

3. Ker Sangri
Ingredients:
●    1 cup ker (dried berries)
●    1 cup sangri (dried beans)
●    1/4 cup mustard oil
●    1 tsp mustard seeds
●    1 tsp cumin seeds
●    1 tsp fennel seeds
●    1 tsp turmeric powder
●    1 tsp red chili powder
●    1 tsp amchur (dry mango powder)
●    Salt to taste
Instructions:
1.    Preparation:
○    Soak ker and sangri overnight. Boil them until tender, then drain.
2.    Cooking:
○    Heat mustard oil in a pan, add mustard seeds, cumin seeds, and fennel seeds.
○    Add turmeric powder, red chili powder, and salt.
○    Add the boiled ker and sangri, mix well, and cook for 10-15 minutes.
○    Finish with amchur powder for tanginess.

4. Bajre ki Roti and Lahsun Chutney
Ingredients:
●    For Roti:
○    1 cup bajra (pearl millet) flour
○    Warm water
○    Ghee for serving
●    For Chutney:
○    10-12 garlic cloves
○    2-3 dried red chilies
○    1 tsp cumin seeds
○    2 tbsp oil
○    Salt to taste
Instructions:
1.    Roti:
○    Mix bajra flour with warm water to make a soft dough.
○    Roll out small portions into rotis and cook on a hot griddle until both sides are golden brown.
○    Serve with a dollop of ghee.
2.    Chutney:
○    Blend garlic, dried red chilies, cumin seeds, and salt into a coarse paste.
○    Heat oil in a pan, add the paste, and sauté until aromatic.

5. Dessert: Malpua
Ingredients:
●    1 cup all-purpose flour
●    1/4 cup semolina
●    1/2 cup sugar
●    1/2 cup milk
●    1/4 tsp cardamom powder
●    Oil for frying
●    Chopped nuts for garnish
Instructions:
1.    Batter:
○    Mix flour, semolina, sugar, milk, and cardamom powder to make a smooth batter.
2.    Frying:
○    Heat oil in a pan, pour small portions of batter, and fry until golden brown.
○    Garnish with chopped nuts and serve warm.

Conclusion
Creating a perfect Rajasthani thali at home is an experience of culinary artistry and tradition. With dishes like Dal Baati Churma, Gatte ki Sabzi, Ker Sangri, Bajre ki Roti, Lahsun Chutney, and the sweet delight of Malpua, you’ll bring the rich flavors and royal essence of Rajasthan to your dining table. Enjoy this gastronomic journey and savor the authentic taste of Rajasthani cuisine!