Bihari Dal Ke Phool Ki Sabzi
A traditional delicacy from rural Bihar featuring sun-dried lentil flower dumplings simmered in a tangy tomato-onion gravy. This rustic curry offers a wonderful burst of earthy flavors and makes a comforting meal with steamed rice.
40min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Heat a tablespoon of mustard oil in a pan and lightly fry the dal ke phool until golden brown, then set them aside.
2
In the same pan, add the remaining mustard oil and let it heat until smoking point, then add cumin seeds and let them splutter.
3
Add the finely chopped onions and sauté until golden brown and translucent.
4
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
5
Add turmeric powder, red chilli powder, and coriander powder, mixing well with a splash of water to prevent the spices from burning.
6
Pour in the tomato puree and cook until the oil separates from the masala base.
7
Add the fried dal ke phool and warm water to the pan, bringing the mixture to a rolling boil.
8
Cover and simmer on low heat for 10 to 12 minutes until the dumplings soften and absorb the gravy.
9
Sprinkle garam masala and garnish with freshly chopped coriander leaves before serving hot with rice.
Ingredients
1 cup dal ke phool (sun-dried lentil flower vadi)
2 medium onions, finely chopped
2 ripe tomatoes, pureed
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1.5 teaspoons coriander powder
1/2 teaspoon garam masala
2 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnish
2 cups warm water
*This AI-generated recipe may contain inaccuracies.