Nilanga Bhat is a special rice preparation with split lentils, onions, potatoes, tomatoes and a variety of spices and condiments. This dish traces its origin to a village called Nilanga in Latur district, Maharashtra. A special Latur kala masala is used to flavour this dish, along with a ginger-garlic paste, green chillies, fenugreek leaves and some powdered red chillies and turmeric. The pressure-cooked Nilanga Bhat tastes best when served with a salad, a lemon wedge and a dollop of clarified butter.
© Pravin Masalewale, 2020