For Panchmel Dal - Mix all 5 lentils in a bowl, wash and soak dal for 15 minutes. Add soaked dal, 1 cup water, salt, turmeric powder, chopped tomatoes in a pressure cooker. Take 3-4 wishtle on medium flame. Heat ghee in a tadka pan. Crackle cumin seeds, grated ginger, chopped green chilli, hing, red chilli powder, garam masala, water and mix. Open the pressure cooker and add prepared tadka, fresh coriander in boiled dal. Mix. Panchmel dal is ready.
For Green Chutney - Add fresh coriander, ginger, green chiilis, salt, black salt, coriander powder, cumin seeds, lemon juice in a mixer jar and blend, prepare green chutney.
For Garlic Chutney - Add garlic cloves, red chilli powder, salt water in a mixer jar. Blend it in a smooth paste. Heat oil, crackle cumin seeds and add garlic paste. Cook on low flame for 3-4 minutes.
For churma -Add whole wheat flour, 2tbsp ghee, turmeric powder and mix. Gradually add water and collect the dough. Prepare small oval shape from the dough and fry in desi ghee on low flame. Allow to cool for 2-3 minutes, crush in small pieces. Add in a mixer jar and grind in coarse powder. Roast the ground churma in a wok for 2-3 minutes on low flame. Allow to cool completely. Add powdered sugar, chopped almonds, cardamom powder, 2 tbsp ghee in churma powder, Mix nicely.
For making gatta sabzi add besan, salt, hing, red chilli powder, ajwayan, turmeric powder in a plate, mix all. Add oil, curd and mix, gradually add water and collect all the mixture. Prepare logs from the besan dough. Boil prepared gattas in boiling water for 10 minutes on high flame.Take out boiled gattas from the water and allow to cool. Cut boiled gattas in small rings.
For gatte ki sabzi heat oil in a wok. Crackle mustard seeds, grated ginger, green chillis, fresh curry leaves, hing, red chilli powder, coriander powder, turmeric powder, mix and cook for a minute. Add curd and cook on high flame. Stir Continuous. Add 1 cup water and salt, allow to boil. Add boiled gatte in gravy, allow to cook gatta sabzi on low flame for 7-8 minutes. Add garam masala, fresh coriander, mix and switch off the flame. Gatta sabzi is ready.
For gatta pulav heat oil in a wok. Crackle mustard seeds, add green chilli, curry leaves, boiled gatta slices, green peas, stir and cook for a minute. Add hing, turmeric powder, red chilli powder, coriander powder, salt, garam masala, cook for a minute. Add boiled rice and mix gently. Garnish with fresh coriander. Gatta pulav is ready.
For bati, take wheat flour, add salt, carom seeds, a pinch of baking soda, ghee and mix nicely. Add water and prepare a dough. Take a handful dough and prepare a ball, faltten the ball. Add salt and place a ring, cover with lid for 10 minutes on low flame. Place batis on a plate. And bake batis in preheated kadai for 25 -30 minutes on low to medium flame. For getting brown marks, add 1tsp ghee in a wok, place cooked batis and allow to cook on low flame for 2-3 minutes. Bati is prepared. Dip cooked batis in ghee and serve hot. For chhas add curd, beat for a minute. Add water, salt, black salt, dry mint powder, roasted cumin powder, fresh coriander. Mix. Masala chhas is ready. Roast papad on hot tava.
Serve all prepared dishes in thali. Serve garlic chutney, green chutney, Gatta curry, panchmel dal, Churma, Gatta pulav, batis, chhaas, salad, papad, ghee. Serve hot Rajsathani food.
Rajasthani thali is prepared.