If you are looking for a dish that differs from traditional pilafs and biryanis, you can prepare Maharashtrian Ravaan Bhat. This cooking method does not require much time and will appeal to both children and the elderly. To make Ravaan Bhat, not only rice but also chickpeas (chana dal) are used.
Maharashtrian Ravaan Bhat Recipe
Although dishes like pilaf, biryani, and tahri made from rice are familiar to many, here is a new and quick recipe that will turn out very appetizing. When you do not feel like cooking vegetable dishes or curries with bread and vegetables, you can try this Maharashtrian bhat recipe.
In the city of Kolapur, Maharashtra, a dish is prepared that perhaps few people in the country know about. It is called Ravaan Bhat. Although the name brings associations with Ravana from the Ramayana epic, the specialty of this dish lies not only in its name but also in its unique, spicy taste. The main feature of Ravaan Bhat is that neither onion nor garlic is added to it. Its true flavor is given by dried red chili, peanuts, chickpeas, dried coconut, ginger, and asafoetida.
We present a simple way to prepare Ravaan Bhat. First, the chickpeas should be thoroughly washed and soaked in water for about two to three hours. After that, the excess water is drained.
After soaking the chickpeas, heat water in a pot and add the washed rice for cooking. Since pre-cooked rice is used, leftovers can also be used.
Preparing the Base
Next, heat oil in a pan and let the mustard seeds sizzle. Then add cumin. When the cumin starts sizzling, add dried red chili, curry leaves, and red chili powder, frying for just a few seconds.
Next, add the soaked chickpeas and salt to taste to the pan, stirring all ingredients thoroughly. Cover the pan and cook over medium heat for about ten minutes until the chickpeas become soft.
When the chickpeas are soft, mix in the ginger juice and finely chopped fresh coriander. If a sour taste is undesirable, ginger can be omitted.
Then, place the cooked rice in a large bowl and add the cooked chickpea mixture. Gently mix both components, taking care not to break the rice. The rice and chickpeas are placed back on the stove under a lid for a while for final cooking.
Finally, Ravaan Bhat is garnished with fresh coriander and served hot. It can be eaten on its own or supplemented with finely chopped onion, fried peanuts, or cashews.
