Farha

Farha

Farha

Veg Vegan

Steamed rice flour dumplings — rice flour dough shaped into thick cylinders or half-moon parcels stuffed with a spiced moong or chana dal filling, then steamed until cooked through. Also called phara or pittha in local dialects. Eaten as a light meal with chutney, a staple of rural Chhattisgarhi households.

Cuisines

Chhattisgarhi Bihari Jharkhand

Best for

Breakfast Lunch

Build a full meal around Farha

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

basmati rice 1 cup Basmati rice
Green Gram 1/2 cup Green Gram , split, moong dal
water 3 cups Water
ghee 1 tablespoon Ghee
Cumin 1 teaspoon Cumin , seeds
Mustard Seed 1 teaspoon Mustard Seed
asafoetida 1 pinch Asafoetida
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
Onion 1 small Onion , finely chopped
Tomato 1 small Tomato , finely chopped
Cilantro 2 tablespoons Cilantro , chopped
salt — Salt , to taste

Instructions

  1. 1 Wash and soak the basmati rice and split green gram (moong dal) together in water for 30 minutes.
  2. 2 Heat ghee in a pressure cooker over medium heat.
  3. 3 Add cumin seeds and mustard seeds, allowing them to splutter.
  4. 4 Add a pinch of asafoetida, followed by the chopped onion, and sauté until the onion turns golden brown.
  5. 5 Stir in the chopped tomato and cook until it becomes soft.
  6. 6 Add turmeric powder, red chili powder, and salt to taste, mixing well.
  7. 7 Drain the soaked rice and dal, and add them to the cooker.
  8. 8 Pour in 3 cups of water and stir everything together.
  9. 9 Close the pressure cooker with its lid and cook on medium heat for 2 whistles.
  10. 10 Let the pressure release naturally, then open the lid and fluff the Farha with a fork.
  11. 11 Garnish with fresh coriander leaves and serve hot.

Tips

For extra flavour, use whole spices in the oil first.