I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Big time into nature and animals - and yes there is a fun side too waiting to be discovered !
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Sunday, 4 August 2013
Batkar (Traditional Chhattisgarhi Masoor Kadhi)
Aparna Dubey very generously shared this recipe , I tweaked to taste and made a few adjustments . It's a lovely recipe .
Ingredients 1Cup Whole Masoor 1/.5 Cup Sour Yoghurt 2 Tablespoons Besan 2-3 Dried Red Chillies 1/4 teaspoon Methi Seeds 1/2 teaspoon Turmeric powder 1 teaspoon mustard seeds 2 Tablespoons oil 7-8 Cloves of Garlic Chopped Salt as per taste
1.1 Wash masoor thoroughly, and soak in water for 1-1.5 hours. Pressure
cook masoor with 1-1.5 cups of water, salt and turmeric with one
whistle. Wait till it cools and the lid opens easily. The masoor should
be well cooked. Bite onto it to check the same.
1.2 Mix yoghurt, besan with water to make buttermilk of consistent texture.
1.3 Add buttermilk to masoor and cook on medium flame 20 minutes
1.4 Take a kadhai, keep on medium flame. Heat the oil, add methi seeds,
followed by mustard seeds, and the dried red chillies (split into 2-3
pieces). Add chopped garlic (optional). Roast all of these together for a
few seconds. Gently and slowly add this mixture to the buttermilk and
masoor mixture (as mentioned in 1.3)
1.5 Turn the flame to low and cook the kadhi for 5 minutes. Serve with rice + ghee or rice cheela/chilla.