Authentic Bihari Dal Puri with Kheer
A classic festive meal from Bihar featuring crispy, spiced lentil-stuffed puris paired with rich, slow-simmered cardamom-scented rice pudding. This comforting combination brings together earthy savory notes and sweet indulgence in every single bite.
75min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Boil the soaked chana dal with turmeric, salt, and a cup of water until tender yet firm, then coarsely grind it without adding extra water.
2
Heat a teaspoon of mustard oil in a pan, add cumin seeds, asafoetida, ginger, and green chillies, then mix in the ground dal and spices, sautéing for 2 minutes before setting aside.
3
Knead the whole wheat flour with a pinch of salt and water into a smooth, pliable dough and let it rest for 15 minutes.
4
For the kheer, bring milk to a boil in a heavy-bottomed pan, add the washed rice, and simmer on low heat until the rice is completely cooked and the milk thickens.
5
Stir sugar, crushed cardamom, and dry fruits into the kheer, simmer for another 5 minutes, and turn off the heat.
6
Divide the dough into small lemon-sized balls, stuff each with a spoonful of the chana dal mixture, seal tightly, and roll out gently into thick puris.
7
Heat mustard oil in a kadhai and deep-fry the stuffed puris on medium-high heat until golden brown and puffed on both sides.
8
Serve the hot, crispy dal puris alongside the chilled or warm sweet kheer for a traditional Bihari feast.
Ingredients
2 cups whole wheat flour
1 cup chana dal, soaked for 4 hours
1 tsp cumin seeds
2 green chillies, finely chopped
1 inch ginger, grated
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 cup basmati rice, washed and drained
1 litre full-fat milk
1/2 cup sugar
4-5 green cardamom pods, crushed
2 tbsp mixed dry fruits (almonds, cashews, raisins)
Mustard oil for frying puris
Salt to taste
*This AI-generated recipe may contain inaccuracies.