Scarcity of rainfall in Rajasthan, which is not favorable for the growth of vegetables, has resulted in increased stress on the cultivation of pulses, especially moong, moth and gram.
Most Rajasthani cuisine uses pure ghee as its medium of cooking. A favorite dish prepared in Rajasthan is broken wheat (dalia) sautéed in ghee and sweetened. Bikaner ki Bhujia is a savory that is world famous and unlike in other parts of India is prepared out of a pulse called moth (a type of lentil).
Similarly a sweet made from pumpkin is a Bikaner specialty, named as petha. The list is endless and the palate voracious. |
