Bihari Dhuska with Aloo Chana Sabzi
A beloved Jharkhandi-Bihari breakfast classic featuring crispy, golden-brown rice and lentil fritters paired with a robust potato-chickpea curry. It is a hearty and deeply comforting weekend indulgence.
70min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Wash and soak the rice, chana dal, and urad dal together in water for at least 4 to 5 hours.
2
Drain the water completely and transfer the soaked grains to a grinder along with green chilies and ginger.
3
Grind into a smooth, thick batter adding a minimal amount of water, then whisk well to incorporate air.
4
Mix in cumin seeds, turmeric powder, red chili powder, and salt into the dhuska batter.
5
Heat mustard oil in a deep kadhai until smoking hot, then lower the heat slightly.
6
Ladle a portion of the batter into the hot oil and fry until it puffs up and turns golden-brown on both sides.
7
For the sabzi, heat a tablespoon of mustard oil in a pan and sauté the chopped onions until translucent.
8
Add ginger-garlic paste and chopped tomatoes, cooking until the tomatoes turn soft and oil separates.
9
Stir in turmeric, coriander powder, cumin powder, and salt, then add the boiled potatoes and chickpeas.
10
Pour in a cup of water, bring to a simmer, and finish with garam masala and freshly chopped coriander.
11
Serve the hot and crispy dhuska alongside the flavorful aloo chana sabzi.
Ingredients
1 cup parboiled rice
1/2 cup chana dal (split bengal gram)
2 tablespoons urad dal
1 teaspoon cumin seeds
2 green chilies
1 inch ginger piece
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
Mustard oil for deep frying
2 cups boiled potatoes, cubed
1 cup boiled black chickpeas
1 large onion, finely chopped
1 tomato, chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon garam masala
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.