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By: Alex Mack

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Thursday, 26-Jul-2012 04:36 Email | Share | | Bookmark
Flavorful Indian Recipe From Rajasthan

There are a lot of dishes cooked in a Rajasthani kitchen. Certainly one of my faves is Papad and dana methi that is cooked two times per week inside my home. The 2 primary elements namely curd and fenugreek seed products are very healthy for body. Curd contains calcium and minerals while fenugreek seeds are good for digestive system. The other main ingredient- Papad is readily available in the market. It is a snack eaten with meals like daal-chawal. Many people would rather savor papad as appetizer.

Reference: Tarka Daal recipe

I prefer to use papad made in urad daal or white lentils. This is actually the procedure to create the scrumptious papad and dana-methi dish.


Curd- 1 cup

Red chilly- 2 teaspoons

Turmeric- 1 teaspoon

Coriander- 1 teaspoon

Common salt- 2 teaspoons

Dana-methi/ Fenugreek seeds- 1 tablespoon

Ghee- 1 tablespoon

Cumin seeds- ½ teaspoon

Asafetida- a pinch

Boil a cup of water. Add fenugreek seeds. Leave it for half an hour. Strain water and it aside. You can also soak the seeds in water overnight.

To be able to make gravy, I favor to make use of curd paste. Take away the curd from fridge a minimum of two hrs before cooking the dish. Churn it well so that lumps are removed and a smooth paste is obtained. Add spices or herbs like chilly, turmeric, salt and coriander powder. Mix once again.

Place a kadai or frying pan on the stove. Pour ghee and heat for 2 minutes. Add cumin seed products and asafetida. Once linked with splutter, add some curd paste gradually. Keep sautéing for a while until you begin to see the ghee afloat. Pour some warm water. Following the first boil, add some boiled fenugreek seed products/ dana-methi. Stir for some time. Turn off the burners and add papad. Close the pan with lid for two minutes.

Papad is prepared with the help of lentils or pulses. The pulses like chana daal and urad daal are grinded to make flour. Dough is prepared using oil, spices and flour. You should maintain consistency for making dough. Sufficient oil should be put to increase the tensile strength of dough. Prepare small comes or make small protuberances. These rolls are cut into small pieces. It is important to make chapatti of the lump. It should be thin and dried in open sun. Once dried, I favor to roast it. For that above recipe, I favor to consider two medium-sized papads. Just in case, it's tough to create papad, you can purchase in the supermarket too.

Papad and dana-methi dish is among the traditional quality recipes of Rajasthani kitchen. It's very scrumptious when offered with rotis or chapattis. The initial taste of fenugreek seed and curd is enticing for the tastebuds. I favor for everyone when it is warm. If you go searching for re-heating, it can't be easy to savor the initial and authentic taste.

Visit: Tarka Daal recipe

What exactly are you awaiting? Try and taste the authentic dish of western India.


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