Three Easy Rajasthani Lunch Recipes | Step-by-Step Guide

Bring the vibrant flavors of Rajasthan into your kitchen with this guide to a classic thali. This collection of traditional Rajasthani recipes offers a journey through rich, aromatic dishes that are a cornerstone of Indian cuisine. With the help of the SUNCASA Tri Smart Cookware range, where the sturdy three-layered clad metal triply construction meets soulful cooking, we will cover three signature dishes: the rich and sweet Moong Dal Halwa, the creamy and savory Malai Pyaaz ki Sabzi, and the tangy Rajasthani Kadhi Pakoda.

Ingredients:

Moong Dal Halwa Ingredients

• 1 cup yellow moong dal, soaked for 3–4 hours
• ½ cup ghee
• 2 cups warm milk
• ¾ cup sugar
• ½ tsp cardamom powder
• A handful of chopped nuts (almonds, pistachios)

Malai Pyaaz ki Subzi

• 10–12 small onions (pearl onions)
• 2 tbsp ghee
• ½ tsp cumin seeds
• 1 tsp ginger-garlic paste
• 8–10 cashews, blended with 2 tbsp milk to make a paste
• ¼ cup plain curd (yogurt), whisked
• ½ cup milk
• ¼ cup heavy cream (malai)
• Spices: ¼ tsp turmeric powder, 1 tsp coriander powder, ½ tsp red chilli powder, salt to taste
• ¼ tsp garam masala
• Fresh coriander for garnish

Rajasthani Kadhi Pakoda

• 1 cup besan (gram flour)
• 1 medium onion, finely chopped
• 1 green chilli, finely chopped
• ½ tsp ajwain (carom seeds)
• A pinch of baking soda
• Salt to taste
• Water, as needed to make a thick batter
• Oil for deep frying
• 1 cup curd (sour yogurt is preferred)
• 2 tbsp besan (gram flour)
• 3 cups water
• Spices: ¼ tsp turmeric powder, ½ tsp red chilli powder, salt to taste
• 1 tbsp ghee
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 dried red chillies
• A pinch of hing
  
  

  
  

  
  

  
  

  
  

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How to make it:

Moong Dal Halwa

1. Drain the soaked moong dal completely and grind it into a coarse paste without adding water.
2. Heat ½ cup of ghee in the SUNCASA Tri Smart Frypan on low heat. Add the moong dal paste.
3. Roast the dal on low heat, stirring continuously, until it turns golden brown and releases a rich, nutty aroma. This may take 25-30 minutes.
4. Pour in 2 cups of warm milk and continue to stir, cooking until the milk is fully absorbed by the dal.
5. Add ¾ cup of sugar, ½ tsp of cardamom powder, and the chopped nuts. Mix well.
6. Continue cooking and stirring until the halwa thickens and begins to leave the sides of the frypan. Serve warm.

Malai Pyaaz ki Sabzi

1. In the SUNCASA Tri Smart Frypan, heat 2 tbsp of ghee. Sauté the small onions until they are golden brown and slightly soft. Remove them from the pan and set aside.
2. In the same frypan, add ½ tsp of cumin seeds. Once they sizzle, add 1 tsp of ginger-garlic paste and sauté for a minute.
3. Add the powdered spices: turmeric, coriander, chilli powder, and salt. Cook for another minute.
4. Stir in the cashew paste and cook until the oil starts to separate.
5. Lower the heat and slowly add the whisked curd, stirring constantly to prevent it from curdling.
6. Pour in the milk and cream, stirring gently to combine. Let the gravy simmer for 5-7 minutes.
7. Add the sautéed onions back into the gravy and cook for another 2-3 minutes until everything is well combined and the gravy is creamy.
8. Finish with a sprinkle of garam masala and fresh coriander.

Kadhi Pakoda

1. In a bowl, mix 1 cup of besan, chopped onion, green chilli, ajwain, salt, and a pinch of baking soda. Add a little water at a time to form a thick batter. Heat oil for frying and drop spoonfuls of the batter into the hot oil. Fry until the pakodas are golden and crisp. Drain and set aside.
2. In a large bowl, whisk 1 cup of curd with 2 tbsp of besan until smooth. Add 3 cups of water, turmeric powder, chilli powder, and salt. Whisk again to ensure there are no lumps.
3. Pour this mixture into the Tri Smart Kadai. Bring it to a boil over medium heat, stirring frequently.
4. Once it boils, reduce the heat and let it simmer for about 20 minutes, allowing the kadhi to thicken and the raw taste of besan to cook out.
5. Add the fried pakodas to the simmering kadhi and cook for another 5-7 minutes, so they absorb the flavors.
6. Next, prepare the Tadka. Heat 1 tbsp of ghee in the SUNCASA Tri Smart Tadka Pan. Add mustard seeds, cumin seeds, dried red chillies, and a pinch of hing. Once the seeds crackle, pour this tempering over the finished kadhi.

The triple-layer construction provides superior heat control, helping you master everything from slow-roasting halwa to simmering a delicate kadhi. Creating authentic recipes like this Rajasthani lunch is a rewarding experience; and using the right tools, enhances the process and ensures delicious results.