Last Updated on April 25, 2022 by
Today, I am taking you on a journey to Chattisgarh, a state located in Central East India. Like many other Indian states, it was established along linquistic lines. It was formed in 2000 out of 16 Chattisgarhi speaking districts of Madhya Pradesh. It is a landlocked state, bordered on all sides by 6 other states.
Chattisgarh is one of the poorest states of India, with only Bihar and Odisha having lower poverty rates. It also has life expectancy rates, education index rates and standard of living levels well below the national average. Although located in Central India, Chattisgarh has many similarities with the Northeast Seven Sisters, including a large tribal population.
However, it is rich in culture. Chattisgarh tribes are especially known for dance. Many of their traditional dances depict stories from Hindu religious texts, the Ramayan and Mahabharata, as well as other religious themes. Here is one example.
Now let’s take a small glimpse into their cuisine.
Serves 4-6
Ingredients:
- 1 cup red lentils/ masoor dal
- 1 tablespoon oil
- 1/2 teaspoon brown mustard seeds
- 6 curry leaves
- 2 dried red chiles
- 1 onion, finely chopped
- 1/4 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 cup plain yogurt
- 2 teaspoon chickpea flour/besan
- salt, to taste
Bring 4 cups of water to a boil. Add lentils. Cook until tender, about 10 minutes.
In a wok or large skillet, heat oil.
Add mustard seed, curry leaves and chiles. After they stop sizzling and popping, add onion. Saute until softened. Add cooked lentils, turmeric, salt and coriander. Stir to combine.
In a small bowl, whisk together the yogurt and the besan. Add this to the lentils and simmer for 5 minutes.
This is a really creamy and luscious dal.
Red Lentil Kadhi
Ingredients
- 1 cup red lentils/ masoor dal
- 1 tablespoon oil
- 1/2 teaspoon brown mustard seeds
- 6 curry leaves
- 2 dried red chiles
- 1 onion finely chopped
- 1/4 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 cup plain yogurt
- 2 teaspoon chickpea flour/besan
- salt to taste
Instructions
- Bring 4 cups of water to a boil.
- Add lentils. Cook until tender, about 10 minutes.
- In a wok or large skillet, heat oil.
- Add mustard seed, curry leaves and chiles. After they stop sizzling and popping, add onion. Saute until softened.
- Add cooked lentils, turmeric, salt and coriander. Stir to combine.
- In a small bowl, whisk together the yogurt and the besan.
- Add this to the lentils and simmer for 5 minutes.
Looks yummy and no doubt a nutritious one. It reminds of one greengran kadhi I prepared for one of the BMs. Until then, I had always assumed that beans didn't go into kadhis.
wow such an comforting and delicious kadhi with dal 🙂 looks fantastic dear !!
Guess what!! Never made a lentil kadhi before. I live on daal. period but how come i never made kadhi with it?? Loved your recipe.
Indian food is so regionalized so I totally believe it. I think sometimes its easier for me as an outsider to learn more about Indian food because I am not hindered by family or regional traditional recipes. I approach it from a historical research perspective.
Beautiful recipe and directions. I have never tried this but am sure to after reading this post. Thank you for the education! Love it.
I am a cultural and historical geek in addition to being a foodie – I’m glad you liked all the additional info!
This looks so comforting with this cold weather!
yes a perfectly warming dish on a cold rainy day!
That Dhal really does look creamy and delicious. Much nicer than any everI’ve tried
it is so rich and creamy all you need is rice and it’s perfect for a vegetarian meal
Sounds like a pretty easy recipe and the flavors sound really yummy together! YUM!