Authentic Bihari Pitthiwali Dal with Warm Ghee Rice
A comforting culinary treasure from Bihar, featuring protein-packed split lentils cooked with aromatic spices and served alongside fragrant ghee rice.
55min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Pressure cook the soaked chana dal and masoor dal with 3 cups of water, turmeric powder, and salt for 4 to 5 whistles until completely soft.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then lower the heat slightly.
3
Add cumin seeds, dry red chilies, bay leaf, and asafoetida, letting them sputter for a few seconds.
4
Add the chopped onions and sauté until golden brown.
5
Stir in the ginger-garlic paste and slit green chilies, cooking until the raw aroma disappears.
6
Add the chopped tomatoes, red chili powder, and coriander powder, cooking until the oil separates from the masala.
7
Pour the boiled dal into the tempering mixture, adjust the consistency with warm water, and bring to a gentle simmer for 10 minutes.
8
Sprinkle garam masala and garnish generously with fresh coriander leaves.
9
Serve hot alongside steamed basmati rice drizzled with pure desi ghee.
Ingredients
1 cup yellow chana dal, washed and soaked for 30 minutes
1/2 cup masoor dal, washed and drained
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon cumin seeds
2 dry red chilies
1 bay leaf
1/4 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
3 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.