Fara

**Prepare the chana dal filling:** Soak chana dal for 2 hours. Drain and coarsely grind with green chillies and ginger — keep it grainy, not smooth.

**Cook the filling:** Heat mustard oil in a pan. Add cumin seeds, then add finely chopped onion and cook until golden. Add garlic, then the ground dal mixture. Add turmeric, red chilli powder, and salt. Cook on medium heat for 8–10 minutes until the filling is dry and fragrant. Add chopped coriander. Let cool.

**Make the rice flour dough:** Bring water to a boil with a pinch of salt. Add rice flour gradually while stirring to prevent lumps. Mix into a dough while still hot. Knead gently until smooth. The dough should be pliable but not sticky.

**Divide the dough:** Divide the dough into 12 equal portions. Keep covered with a damp cloth to prevent drying.

**Shape the fara:** Take one portion and flatten it into a thin oval or round disc (about 8–10 cm). Place a tablespoon of the dal filling in the centre. Fold the dough over the filling and seal the edges firmly by pressing together.

**Shape into cylinders:** Roll the filled dough gently into a cylindrical or elongated shape, about 8 cm long. Ensure the seams are sealed tightly.

**Steam the fara:** Arrange the shaped fara in a steamer basket lined with a damp cloth. Steam over boiling water for 15–18 minutes until the rice dough is cooked through and no longer sticky.

**Check doneness:** The fara should feel firm and the surface should look slightly translucent. Insert a toothpick — it should come out clean.

**Serve:** Serve hot with green chutney, tomato chutney, or a simple mustard oil and chilli dip. Fara can also be lightly pan-fried in oil after steaming for a crispier version.