Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia Plus Extra Special Feast Feast Feast Feast Feast Feast Feast Feast Feast Feast Feast Feast
Experience a majestic Bihari feast featuring aromatic chana dal pulao paired with crunchy tilauri chutney, papad, aloo bhujia, and cooling raita for an unforgettable culinary celebration.
75min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Drain the soaked chana dal and cook it with a pinch of salt and turmeric until 80% tender.
2
Heat mustard oil in a heavy-bottomed pan, add cumin seeds, bay leaves, cinnamon, and cardamom.
3
Sauté the sliced onions until golden brown, then add ginger-garlic paste and cook until fragrant.
4
Add the drained basmati rice and cooked chana dal to the pan, gently stirring for two minutes.
5
Pour in water, season with salt and garam masala, cover, and cook on low heat until the rice is fluffy and done.
6
Prepare the tilauri chutney by grinding fried tilauri with fresh mint, coriander, green chilies, and a little curd.
7
Whisk the remaining curd to make a smooth raita seasoned with roasted cumin and black salt.
8
Serve the hot chana dal pulao alongside the tilauri chutney, raita, crispy papad, and aloo bhujia.
Ingredients
1 cup Basmati rice, washed and soaked
1/2 cup Chana dal, soaked for 2 hours
2 tbsp Mustard oil
1 tsp Cumin seeds
2 Bay leaves
1 inch Cinnamon stick
2 Green cardamom pods
1 Onion, finely sliced
1 tbsp Ginger-garlic paste
1/2 tsp Turmeric powder
1 tsp Garam masala
Salt to taste
4 Tilauri discs, fried
1/2 cup Fresh mint and coriander for chutney
1 cup Curd for raita
1 cup Aloo bhujia and fried papad for serving
*This AI-generated recipe may contain inaccuracies.