Bihari Tilauri Chutney Chana Dal Pulao with Raita and Papad
A flavorful and aromatic one-pot Bihari rice dish infused with traditional spiced lentil fritter crush and paired with a cooling yogurt side.
50min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan or pressure cooker until smoking point, then lower the heat slightly.
2
Add cumin seeds, bay leaves, cinnamon, and cardamom, allowing them to sizzle and release their aroma.
3
Add the sliced onions and sauté until golden brown.
4
Stir in the ginger-garlic paste and slit green chilies, cooking for another minute until the raw smell disappears.
5
Add the drained chana dal and crushed tilauri, sautéing for 2-3 minutes.
6
Mix in turmeric powder, red chili powder, and salt.
7
Add the soaked and drained basmati rice, gently tossing it with the spice mixture without breaking the grains.
8
Pour in the water, bring it to a boil, then cover and reduce the heat to low.
9
Cook for 15-18 minutes until the water is absorbed and the rice and dal are tender.
10
Sprinkle garam masala and garnish with fresh coriander leaves before serving warm.
Ingredients
1 cup basmati rice, washed and soaked for 20 minutes
1/2 cup chana dal, soaked for 30 minutes
4 pieces traditional tilauri, crushed
2 tablespoons mustard oil
1 teaspoon cumin seeds
2 bay leaves
1 inch cinnamon stick
2 green cardamom pods
1 large onion, thinly sliced
1 tablespoon ginger-garlic paste
2 green chilies, slit
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
2.5 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.