Saransh Goila's Taco Twist: Rediscovering Home Comfort with Kaju Mogar ki Sabzi and Jowar Paratha

Saransh Goila reminisces about a cherished home-cooked meal - a classic Rajasthani delight. This regular fare featured "khili khili moong dal" or mogar, typically accompanied by jowar paratha or even ghee-laden phulkas. In a creative twist, he enjoys this combination as a "little taco," finding the tactile element of eating it in that way quite enjoyable. Saransh hopes that today's children can embrace this timeless Rajasthani dish in this innovative form.

Saransh Goila's Taco Twist: 

For the Kaju Mogar ki sabzi, Saransh begins by heating ghee in a Kadhai, adding jeera, hing, and a crushed mixture of ginger, garlic, and green chili. Chopped onions follow, sautéed until translucent, and then a handful of cashews is added. Tomatoes and soaked moong dal join the mix, along with coriander powder, haldi powder, and red chili powder. After adding water, the mixture is covered and cooked for 12 minutes, adjusting the seasoning and garnishing with fresh coriander once the dal is tender.

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To complement the sabzi, Saransh prepares Bajra Paratha by mixing jowar flour, whole wheat flour, chopped dil leaves, chopped methi, and salt. After forming a semi-soft dough, he divides and rolls it into mini parathas, cooking them on a tava with ghee. The assembly is simple - each cooked paratha is topped with a spoonful of the mogar ki sabzi, garnished with ginger juliennes, fresh coriander, and a squeeze of lemon. The result is a heartwarming, homemade Rajasthani meal that pays tribute to tradition while embracing a fun and innovative twist.