South Karnataka Style Rfissa

Ingredients

In this adaptation of Rfissa, we have incorporated the unique flavors and ingredients of South Karnataka cuisine. While the original Moroccan dish uses traditional Moroccan spices and flavors, we have replaced them with South Karnataka spices such as cumin, coriander, and turmeric. Additionally, we have modified the cooking technique to suit the South Karnataka style of slow-cooking, allowing the flavors to develop and intensify. We alse have the original recipe for Rfissa, so you can check it out.

• 1 cup (200g) lentils, soaked overnight 1 cup (200g) lentils, soaked overnight
• 500g chicken, cut into pieces 500g chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (400g) cooked rice, for serving 2 cups (400g) cooked rice, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 40g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
4. 4.
   Stir in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for a minute to toast the spices.
5. 5.
   Drain the soaked lentils and add them to the pot. Mix well to coat the lentils and chicken with the spices.
6. 6.
   Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, or until the lentils are tender and the chicken is cooked through.
7. 7.
   Serve the South Karnataka Style Rfissa over a bed of cooked rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lentils — Soak the lentils overnight to ensure they cook evenly and become tender.
• Chicken — Cut the chicken into pieces of similar size to ensure even cooking throughout the stew.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Serve the South Karnataka Style Rfissa with a side of yogurt or raita to balance the flavors.
• You can add vegetables like carrots or potatoes to the stew for added texture and flavor.
• Make sure to simmer the stew on low heat to allow the flavors to develop fully.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the South Karnataka Style Rfissa hot, with a generous portion of the lentil and chicken stew spooned over a bed of fluffy rice. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the South Karnataka Style Rfissa in a deep serving dish, allowing the vibrant colors of the stew to shine. Place a mound of steamed rice in the center and ladle the lentil and chicken stew around it. Garnish with a sprig of fresh cilantro for an elegant touch.