Traditional Diet in the Thar Desert

Staple: bajra (pearl millet) made into porridge or roti. Also jowar (sorghum) and maize. Pulses—moong dal, urad dal, moth beans—provide protein. Vegetables: onions, tomatoes, eggplant, chilies. Fruits: melons, dates (seasonal). Dairy: milk, yogurt, buttermilk (lassi). Meat (chicken, mutton, goat) eaten sparingly due to water scarcity. Preservation: drying, pickling, fermentation.