AIKANTHIKA

Cuisine: Rajasthan, India Jungli Maas is a traditional meat dish from Rajasthan, India. It is believed to have originated among Rajput hunters and warriors, who prepared it while travelling or hunting in forests. Traditionally, the dish was made using game meat hunted in the wild and cooked with only a few ingredients such as dry red chilies, garlic and salt, since carrying elaborate ingredients was not practical. Over time, Jungli Maas evolved into a well-known part of Rajas

Cuisine: Rajasthan state of India Ingredients: Urad Dal (split Black Gram) - 1/4 cup Chana Dal (split Bengal Gram) - 1/4 cup Moong Dal (split Green Gram) - 1/4 cup Masoor Dal - 1/4 cup Toor Dal (split Pigeon Pea) - 1/4 cup Salt - as required Turmeric powder - 1 teaspoon Coriander seeds powder - 1 teaspoon Garam Masala powder - 1/4 teaspoon Water - 3 cups Onion (chopped) - 2 Ginger (minced) - 1 teaspoon Garlic (minced) - 1 teaspoon Green chilies (slit) - 4 Tomato (chopped) - 1