Bihari Chana Dal Dehati Ghugni with Bada
A comforting rustic delicacy from Bihar featuring spiced black gram lentils simmered with aromatic local herbs and served alongside crispy lentil fritters. This hearty combination offers a deeply satisfying and traditional flavor profile.
75min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Coarsely grind the soaked urad dal with green chilies, cumin, and salt to form a thick batter for the bada, shape into small patties, and deep fry until golden and crisp.
2
Heat mustard oil in a pressure cooker and let cumin seeds and bay leaves splutter.
3
Add finely chopped onions and sauté until golden brown, then add ginger-garlic paste and cook until raw aroma disappears.
4
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt, cooking until oil separates from the masala.
5
Add the soaked chana dal and sauté for 3 minutes with the masala.
6
Pour in 2.5 cups of water, cover, and pressure cook for 4 to 5 whistles until the chana dal is tender yet holds its shape.
7
Stir in garam masala and simmer for another 5 minutes to thicken the gravy.
8
Serve hot in bowls topped with the crispy urad dal badas and fresh coriander leaves.
Ingredients
1 cup chana dal soaked for 4 hours
1/2 cup split urad dal soaked for the bada
2 finely chopped onions
1 tbsp ginger-garlic paste
2 chopped tomatoes
2 bay leaves
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1.5 tsp coriander powder
1/2 tsp garam masala
3 tbsp mustard oil
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.