Bharda Bhaat: a One Pot Meal from Vidarbha

In Maharashtra’s arid regions, a pantry staple is the simple bharda, a colourful mix of lentils that can bulk up any dish. Richa Chitgopekar finds out more.

In the arid land of Marathwada and Vidharba, two of the most dry regions of Maharashtra, a common pantry staple is bharda. This coarsely ground mix of dals is a homely cousin of the ubiquitous chickpea flour or besan, which is more common in the other parts of India. Deriving its name from bharad (Marathi: crushing coarsely), this mixture finds itself in many everyday recipes.

Traditionally, bharda was made using only chana dal (split chickpeas).  As this dal is difficult to digest, it has evolved to accommodate other dals like moong (mung beans) and masoor (red lentils). The outcome is a beautiful colourful mix that you can keep in a jar and use as you like.

Bharda is a coarsely ground mix of dals.

When availability of vegetables is an issue because of extreme heat, stocking some bharda can ensure a delicious meal on the table always because this mixture can can bulk up any stir fry vegetable dish, and make it tastier. The preparation is similar to ‘peeth perun bhaaji’, a style of cooking in which besan is added to stir fry vegetables. Bharda is used instead of besan and the outcome has a grainier texture. Kaandyacha bharda (stir fry onions with bharda) or a simple cucumber or bottle gourd with bharda are delicacies on their own.

I was introduced to bharda only after I got married in a Marathwada family. As a Marathi born and brought up in Madhya Pradesh, there was a significant influence of Vidharbha in our cuisine. We made many iconic dishes of Vidarbha, like kadhi gole (chickpea flour or bharda dumplings in yoghurt curry) and gola bhaat (rice cooked with chickpea flour or bharda), but, instead of bharda, we used soaked chana dal to make the dumplings.

Once I got introduced to bharda by my mom in law, it became a pantry staple. It was only much later that I could let go of my soaked chana dal dumplings and replace them with the bharda to make bharda bhaat. In this recipe, spicy dumplings of bharda are steamed with rice. While serving, the steamed dumplings are crushed and topped with a phodni (tempering) of red chillies and mustard seeds. I also came across the addition of ‘hingacha paani’ (asafoetida water), which gives a stronger flavour of hing to complement the taste of chana dal and help digest this lentil-heavy dish. Served with a tangy accompaniment like kadhi, or chinchecha saar (tempered tamarind drink) or kairicha saar (tempered savoury raw mango drink) , bharda bhaat is a one pot sumptuous meal on its own.

Bharda includes a mix of lentils like moong and masoor.

Spicy dumplings of bharda used in bharda bhaat.

Bharda bhaat is a one pot sumptuous meal.

RECIPE FOR BHARDA BHAAT

Serves two

Ingredients

For the bharda:
1 portion of chana dal
1 portion of mixed dals like green moong, masoor, etc

For the dumplings:
1 cup of bharda
¼ tsp of turmeric
½ tsp red chilli powder
¼ tsp of carom seeds
1 tsp of sesame seeds
½ tsp of coriander powder
½ tsp of cumin powder
¼ tsp of garam masala (optional)
1 tbsp of oil
Salt to taste

For the bhaat:
1 cup of non sticky rice (preferably kolam)
A twig of curry leaves
2-3 green chillies
½ tsp of mustard seeds
¼ tsp of turmeric
5-6 whole dry red chillies
A few pinches of asafoetida
3 tbsp oil
Salt to taste

Recipe

Make the bharda: put the dals in a mixer and pulse well to get a coarse, grainy texture. This can be stored in an air tight jar at room temperature for about a month to be used in various dishes. It can also be made only with chana dal. But using different coloured dals gives it a beautiful hue and it is easier to digest as well.
To make the dumplings: mix all the ingredients including oil. Add a little water if required and make dumplings of any desired shape and keep aside
Heat a tablespoon of oil in a heavy bottomed vessel. Add mustard seeds, curry leaves, turmeric and green chillies. Once they splutter add two cups of water and bring to boil
Add washed rice. Put a lid and let it cook.
Once the rice is 80% done, place the dumplings on the top of rice so that they steam well along with rice
Garnish with coriander when done.
In a small kadhai, make a tempering by heating two tablespoons of oil and adding mustard seeds, asafoetida and whole red chillies. Keep aside.
Take a small bowl, add 5-6 teaspoons of water and dissolve a few pinches of asafoetida in it.
To serve: take a portion of rice in a plate. Crush the dumplings by hand, add some tempering and a few drops of the asafoetida water. Serve with a tangy side of chinchecha saar (tempered tamarind water) or kadhi.  

Richa Chitgopekar is a food enthusiast with a keen interest in learning about food of different regions and communities and showcasing the lesser-known recipes of Maharashtrian cuisine.

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