Dish: Chila (Rice flour Crepes) & Katte Masoor Dal
Chhattisgarh is a state in Central India. This state was formed in 2000 by partitioning Chattisgarh speaking districts from southeastern Madya Pradesh. It is the source of elecrticity and steel for India. Chattisgarh accounts for 15% of the total steel produced in India. It is one of the fastest growing states in India.
Cuisine: Chattisgarh is known as the Rice bowl of India and has a very rich food culture. The food is classified into tribal & non-tribal cuisines. The tribes of Chhattisgarh primarily add the various types of fruits that are commonly found in the forest areas of Chhattisgarh.
Staple Food: Rice, wheat, jowar & maize
Specialties: Most of the traditional dishes are made of rice or rice flour, curd and green leafy vegetables. fara/muthiya (rice rolls in white sauce), angakar roti, chousera roti (rice puri's). state. Petha and rakhia badi are the two popular delectables of the tribes of Chhattisgarh.
Today's Dish(es): I picked 2 relatively simple dishes from Chhattisgarh. Being the rice bowl of India, I thought making something with rice or rice flour would be apt, so I made these Chilas made with rice flour. I paired the chilas with a tangy dal dish, Katte Masoor dal.
Recipe adapted from here: Ingredients: Rice flour - 2cups
Salt - to taste
Method:
- Combine rice flour and salt; add 2~3 cups of water to form a smooth, pourable batter. Set aside for 30 minutes.
- Heat a nonstick griddle, pour a ladle of batter, cover the pan and cook for 2 minutes on medium-low flame. Bubbles should form on the top and the top should feel dry to touch.
- Carefully flip the chila and cook for 1~2 minutes on the second side. Serve hot with green chutney and curry of choice.
Red chili powder - 1tsp Ground Coriander - 1tsp Turmeric - ½tsp
Garam Masala - ½tsp
Cumin seeds - 1tsp
Salt - to taste
Method:
- Soak masoor dal for 30 minutes. Pressure cook dal until tender.
- Heat 1tbsp oil in a saute pan; add the cumin seeds and once they start to splutter, add the onions and cook until they turn translucent. Add turmeric and ginger+garlic paste, cook for 1 more minute.
- Add the tomatoes and cook covered until they turn mushy.
- Add the red chili powder, ground coriander and salt. Mix well and cook for 1 minute.
- Next add the cooked masoor dal along with 1 cup of water. Simmer for 5~7 minutes.
- Stir in whisked yogurt and garam masala. Simmer for 2 more minutes. Add more water if the curry looks too thick.
- Serve with chilas or with steamed rice.
Lets check out what my fellow marathoners have cooked today for BM# 39.
And to Fabulous Feast Friday# 9 being hosted by Mir & Sandhya.
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