Category Archives: Rajasthani Cuisine


Mogar is a summer dish from Rajasthan. It is moong dal cooked with raw mango and dry spices. Mogar is indispensable with aamras in any marwadi family. My mom cooks this at least 2 times in a week during summers. We have a fixed menu at home whenever it is aamras for dinner. It is Aamras, mogar, and roti or aamras, mogar, and rice. This is a quick recipe when you don’t want to spend lot of time in the kitchen. The tricky part in this recipe is to not to let the lentils over cook. It has to be cooked only till each grain is cooked but separate.

Split Yellow gram

Moong dal is kind of staple food in Rajasthan. Since it is the local produce, it is used to make, snacks, main course, and even desserts. You can find moong dal pakodi, moong dal kachori, and even moong dal halwa in Rajasthan. Lentils are rich in protein and this particular dal cooks quicker when compared to other lentils. The quick cooking time explains its importance during the hot summers of Rajasthan.

Ingredients for Mogar

Raw mango has a cooling effect on body and also adds a fresh tangy flavour to the dal. You can also use dry mango powder if raw mango is not available but I prefer the raw mango. Also, the quantity of raw mango in this recipe depends on the sourness of the raw mango so use it as per preference of sourness. You can also add fennel seeds to the tadka. This dish goes well with roti and rice both but I like it more with roti.

Mogar with Aamras


Serves 2

  • ½ cup yellow moong dal(Split yellow gram) washed and soaked for two hours
  • 2 tbsp oil
  • 7-8 curry leaves
  • 2 inch piece of ginger grated
  • ½ tsp asafoetida (heeng)
  • 1 tsp red chilli
  • ¼ tsp turmeric powder (haldi)
  • 2-3 dry red chillies
  • ½ tsp cumin seeds
  • 1 green chilli chopped
  • ¼ cup + 2 tbsp raw mango chopped
  • ¼ cup water
  • 3 tbsp chopped fresh coriander


Method 1

Drain the water from moong dal. Heat oil in a cooker. Add cumin seeds. Once the seeds splutter, add curry leaves and ginger. Sauté and add asafoetida, dry red chillies, and green chillies. Cook for 30-40 seconds and add chopped raw mango, turmeric, red chilli powder, and salt. Mix well and cook for one minute. Add the moong dal and ¼ cup water. Mix and adjust the seasoning if required. Close the lid and cook for 3-4 minutes. Switch off the gas just before the first whistle. Once the cooker is cooled, open the cooker, add the chopped coriander and mix very lightly. Serve hot with roti or rice and aamras. The trick is to not let the dal over cook. Or else it will get mashed.

Method 2

Boil the dal separately in 2/3 cup water till it is cooked but firm. Drain and keep aside. Heat oil in a kadhai or thick bottomed pan. Add cumin seeds. Once the seeds splutter, add curry leaves and ginger. Sauté and add asafoetida, dry red chillies, and green chillies. Cook for 30-40 seconds and add chopped raw mango, turmeric, red chilli powder, and salt. Mix well and cook for 2-3 minutes. Add the cooked moong dal and mix lightly. Check for seasoning and add the chopped coriander. Serve hot with roti or rice.

Roti Curry

Rajasthan’s cuisine is as rich, colourful, and royal as the place itself. One of my sisters in law is from Jaipur and she introduced me to this winter dish called Saag rotla. It is a cauliflower and peas curry cooked in pure ghee and orange juice. It is served with thick rotis (called rotla) made of whole wheat, ghee, and milk. If you feel like indulging, you can try this dish. This dish is perfect for a lazy weekend afternoon. I surely feel sleepy after eating this.

I am not a cauliflower lover. But after tasting this dish, I have made an exception. Since this curry does not use any water, you need to cut the cauliflower very finely (it should look almost finely grated) so that it can be cooked quickly.


The essence of this curry lies in the slow cooking of vegetables in spices and orange juice. You can add as much spices and ghee as you can tolerate. I have not tried cooking it in oil yet. Cook it on the lowest flame throughout and keep mixing in between. If you feel that the curry might burn add little more orange juice but no water.

peas onion and spices

The rotla that accompanies this dish has ghee too. Knead the dough for rotla with only milk. No water again. Roll out the rotla thick and small. Cooking it on a clay tava will add to the taste. But fret not if you do not have a clay griddle. Cook it on a low gas on normal griddle and then cook both sides on open flame like normal phulka is made. Again with the ghee, drizzle as much as you can tolerate. Serve this with fresh cut onions and green chillies.

saag rotla


For Rotla

  • 1 ½ cup whole wheat flour
  • 1 tsp carom seeds (ajwain)
  • 1 tbsp ghee (you can double the amount of ghee if you want softer rotis)
  • Milk to knead the dough (appx ½ cup is sufficient)
  • Salt to taste

For Saag

  • 4 tbsp ghee
  • 7-8 cloves of garlic
  • 3 tbsp chopped ginger
  • 4 green chillies
  • 1 onion finely chopped
  • 1 cup peas (If you are using frozen peas, thaw them in advance)
  • 2 cups finely chopped cauliflower
  • 2 tsp red chilli powder (you can increase this if you like the curry spicier)
  • 1 tsp garam masala
  • ¼ tsp turmeric powder
  • ½ cup freshly squeezed orange juice


For the rotla

Mix all the ingredients for rotla and knead a firm dough. Cover and keep aside for 15-20 minutes.

Divide the dough into 10 portions. Roll out each portion into small and thick rotis and cook on a hot griddle just like phulkas. Drizzle each rotla with around 1 tsp or more of ghee.

For Saag

Grind the ginger, garlic, and green chilly to fine paste. You can add 1 tbsp water if required. Heat ghee in a thick bottomed pan. Add the ginger, garlic, and green chilli paste. Cook on slow flame for 3-5 minutes mixing in between. Add the onions and sauté. Cook till onions start browning. Add the peas, cauliflower, salt, red chilli powder, garam masala, and turmeric. Mix well.

Add the orange juice and cover cook on slow flame for 3-5 minutes. Remove the cover and cook till the cauliflower is cooked and you see ghee on top. (appx 10-15 minutes)Keep mixing in between. Serve with hot rotla, fresh green chilli and cut onions.