Bihari Chana Dal Dehati Ghugni with Phuluri
A deeply comforting and rustic Bihari delicacy featuring split Bengal gram simmered in an aromatic onion-garlic gravy, crowned with crispy lentil fritters. This hearty dish captures the true earthy flavors of the countryside.
75min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Pressure cook the soaked chana dal with turmeric, salt, and water for 3-4 whistles until just tender yet holding shape.
2
Prepare the phuluri by mixing the blended dal with green chillies, coriander, and salt, then drop small spoonfuls into hot oil and fry until golden and crisp; set aside.
3
Heat mustard oil in a heavy-bottomed pan until smoking, then temper with cumin seeds, dry red chillies, and bay leaves.
4
Add sliced onions and fry until deeply golden brown.
5
Stir in the ginger-garlic paste and sauté until the raw aroma disappears.
6
Add chopped tomatoes, turmeric powder, coriander powder, red chilli powder, and salt, cooking until the oil separates from the masala.
7
Pour in the boiled chana dal along with its water, adjusting consistency with more water if needed, and simmer for 10 minutes.
8
Sprinkle garam masala powder and gently fold in the crispy phuluri just before turning off the heat.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or litti.
Ingredients
1 cup chana dal, soaked for 4 hours
2 large onions, finely sliced
1 tbsp ginger-garlic paste
2 tomatoes, chopped
1 tsp cumin seeds
2 dry red chillies
2 bay leaves
1 tsp turmeric powder
1.5 tsp coriander powder
1 tsp red chilli powder
1 tsp garam masala powder
3 tbsp mustard oil
Salt to taste
For phuluri: 0.5 cup blended soaked chana dal, chopped green chillies, fresh coriander, and a pinch of salt
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.