Authentic Bihari Chana Dal Tadka with Warm Litti
A deeply comforting rustic delicacy from Bihar featuring split Bengal gram simmered with aromatic spices and garlic, paired perfectly with roasted whole wheat flour dumplings stuffed with spiced gram flour.
75min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Pressure cook the soaked chana dal with turmeric, salt, and three cups of water for 4 to 5 whistles until soft yet holding its shape.
2
Heat a tablespoon of mustard oil in a pan, add half the cumin seeds, chopped onions, and ginger-garlic paste, sautéing until golden brown.
3
Add the chopped tomatoes, red chili powder, and half the garam masala, cooking until the oil separates from the masala.
4
Pour the cooked dal into the tomato-onion tempering, adjust consistency with water, and simmer for 10 minutes; finish with a tempering of cumin and dry red chili.
5
For the litti, mix the roasted sattu with chopped garlic, green chili, lemon juice, a tablespoon of mustard oil, salt, and a splash of water to form a crumbly mixture.
6
Knead the whole wheat flour with a pinch of salt and water into a firm dough, divide into equal portions, and stuff each with the sattu mixture, shaping them into smooth balls.
7
Bake or roast the stuffed littis over hot coals or in an oven at 200 degrees Celsius until the outer crust is golden and slightly charred.
8
Generously dip the hot baked littis in melted desi ghee and serve immediately alongside the warm, spiced chana dal tadka.
Ingredients
1 cup split Bengal gram (chana dal), washed and soaked
2 cups whole wheat flour
1 cup roasted gram flour (sattu)
3 tablespoons mustard oil
1 teaspoon cumin seeds
2 dry red chilies
1 onion, finely chopped
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
3 cloves garlic, finely chopped for sattu
1 green chili, finely chopped
Juice of half a lemon
Salt to taste
Fresh coriander leaves for garnish
2 tablespoons ghee
*This AI-generated recipe may contain inaccuracies.