Bihari Chana Dal Gulgule with Nariyal Chutney
Crispy yet fluffy sweet-savory lentil fritters from rural Bihar, spiced gently and served alongside a refreshing coconut-mint chutney.
50min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Coarsely grind the soaked chana dal without adding extra water to retain a thick, textured paste.
2
Transfer the ground dal to a mixing bowl and whip it vigorously for 3 minutes to incorporate air.
3
Mix in the chopped green chilies, grated ginger, fresh coriander, cumin seeds, turmeric powder, and salt.
4
Heat mustard oil in a deep kadhai over medium-high flame until it reaches smoking point, then lower to medium.
5
Drop small portions of the batter into the hot oil using your fingers or a spoon, frying in batches.
6
Fry the gulgule until they turn golden brown and crispy on the outside, then remove with a slotted spoon.
7
To make the chutney, blend the grated coconut, roasted chana dal, garlic, dry red chili, lemon juice, and salt with a little water into a smooth paste.
8
Temper the chutney with spluttering mustard seeds and fresh curry leaves in a teaspoon of oil.
9
Serve the hot and crispy chana dal gulgule immediately with the prepared coconut-mint chutney.
Ingredients
1 cup chana dal, soaked for 4 hours and drained
2 green chilies, finely chopped
1 inch ginger, grated
1/2 cup fresh coriander leaves, chopped
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Salt to taste
Mustard oil for deep frying
1 cup fresh grated coconut
2 tablespoons roasted chana dal (dalia)
3 cloves garlic
1 dry red chili
1 tablespoon lemon juice
Water as needed for chutney
1 teaspoon mustard seeds for tempering
A few curry leaves
*This AI-generated recipe may contain inaccuracies.