Rajasthani Kanji Bada

KANJI BADA - Moong dal dumplings stewed in fermented mustard stock. Rajasthani cooking was influenced by the war-like lifestyle of the Rajput inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking.