Bihari Chana Dal Dehati Khichdi
A deeply comforting and rustic one-pot dish from rural Bihar, featuring aromatic rice and chana dal simmered with earthy spices. Finished with a smoky mustard oil tempering, it offers a soul-warming rustic flavor profile.
50min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pressure cooker or deep pot until it smokes slightly and changes color.
2
Add cumin seeds, dry red chilies, and bay leaf, allowing them to crackle and release their rich aroma.
3
Add the sliced onions and sauté on medium heat until they turn golden brown.
4
Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
5
Add the chopped tomatoes along with turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes turn mushy and oil separates from the masala.
6
Drain the soaked chana dal and rice, then add them into the pot. Sauté gently for 2-3 minutes with the masala.
7
Pour in the hot water and give everything a thorough stir, scraping up any browned bits from the bottom.
8
Cover the pressure cooker with its lid and cook for 3 to 4 whistles on medium heat, then turn off the flame and let the pressure release naturally.
9
Open the lid, sprinkle garam masala over the khichdi, and gently mix to achieve a creamy, semi-fluid consistency.
10
Garnish generously with freshly chopped coriander leaves and serve piping hot with ghee, papad, and a side of pickle.
Ingredients
1 cup Gobindobhog or aged basmati rice, washed and soaked
1/2 cup chana dal, soaked for 2 hours
3 tablespoons mustard oil
1 teaspoon cumin seeds
2 dry red chilies
1 bay leaf
1 large onion, finely sliced
1 tablespoon ginger-garlic paste
1 medium tomato, chopped
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
4.5 cups hot water
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.