Bihari Chana Dal Dehati Korma
A rustic and flavorful Bihari delicacy featuring split Bengal gram simmered in a robust, spiced onion-tomato gravy. Infused with traditional mustard oil and aromatic whole spices, this hearty curry pairs wonderfully with steaming hot rice or rustic wheat flatbreads.
60min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Drain the soaked chana dal and set aside.
2
Heat mustard oil in a heavy-bottomed pan or pressure cooker until it smokes slightly, then reduce heat.
3
Add cumin seeds, bay leaves, and dried red chilies, allowing them to splutter.
4
Add the sliced onions and sauté until golden brown.
5
Add the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
6
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes turn soft and oil separates from the masala.
7
Add the soaked chana dal to the pan and roast it with the masala for 3 to 4 minutes.
8
Pour in 3 cups of water and bring to a boil. If using a pressure cooker, cook for 4 to 5 whistles until the dal is tender yet holds its shape. If using an open pan, cover and simmer until cooked.
9
Sprinkle garam masala powder and mix gently.
10
Garnish with freshly chopped coriander leaves and serve hot.
Ingredients
1 cup chana dal (split Bengal gram), soaked for 2 hours
3 tablespoons mustard oil
1 teaspoon cumin seeds
2 bay leaves
2 dried red chilies
2 large onions, finely sliced
1 tablespoon ginger-garlic paste
2 medium tomatoes, finely chopped
1 teaspoon turmeric powder
1.5 teaspoons red chili powder
2 teaspoons coriander powder
1 teaspoon garam masala powder
Salt to taste
3 cups water
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.