#DS26 Batkar is a sour and nutritious curry or vegetable dish from Chhattisgarh, cooked primarily with skinned masoor dal or teevra (lakhari) dal, and yogurt or buttermilk. Fenugreek seeds, mustard seeds, curry leaves, and tomatoes or eggplant (bhata) are used to create its traditional Indian flavor. While urbanization may have distanced the younger generation from traditional dishes, it remains a common staple in the kitchens of villages and traditional homes in Chhattisgarh.
Clean and soak the lentils for 7-8 hours or overnight. Add a little water and salt to the pressure cooker and cook until the lentils whistle 3-4 times.
Heat oil in a deep, thick-bottomed pan or pan.
Add mustard seeds and cumin seeds to the hot pan and fry until golden brown.
Add whole red chilies, roughly chopped garlic cloves, and ginger and fry until golden brown.
Add onions and curry leaves and fry briefly.
Add chopped tomatoes and mix well. Add turmeric powder, red chili powder, coarsely chopped coriander seeds, and coriander powder. Cover and cook for a while. We should do this on low heat.
As soon as the tomatoes soften, add the boiled lentils and mix well. After boiling for 1-2 times, add the charvan and asafoetida and cook again. At this point, press them lightly with a spoon and mash them. Now add the sour buttermilk. Keep the flame low (make sure the buttermilk or yogurt is at room temperature, not cold).
Whisk thoroughly. Cook until boiling, about 4-5 minutes. Meanwhile, add salt to taste. Add a few coriander leaves, which enhances the flavor.
You can make the Batkar thick or thin, depending on your taste.
The delicious Batkar is ready. To serve, add coriander leaves to the hot Batkar and serve it with rice or roti.
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