Bihari Tilauri Chutney Chana Dal Pulao with Raita, Papad and Aloo Bhujia Plus Extra
A lavish Bihari feast combining fragrant chana dal pulao with crunchy tilauri chutney, cooling raita, crisp papad, and spicy aloo bhujia for a deeply satisfying meal.
75min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and add cumin seeds, bay leaves, cinnamon, and cardamom.
2
Add sliced onions and sauté until golden brown.
3
Stir in ginger-garlic paste and cook until the raw aroma disappears.
4
Add drained chana dal and soaked basmati rice, gently sautéing for a couple of minutes.
5
Mix in turmeric powder, garam masala, and salt.
6
Pour in water, bring to a boil, then cover and simmer on low heat until rice and dal are cooked and fluffy.
7
For the tilauri chutney, crush fried tilauri with garlic, dry red chillies, and a dash of mustard oil using a mortar and pestle.
8
Whisk the curd with a pinch of salt and roasted cumin powder to prepare the raita.
9
Serve the warm chana dal pulao accompanied by the pungent tilauri chutney, cool raita, crispy aloo bhujia, and roasted papads.
Ingredients
1 cup basmati rice, washed and soaked
1/2 cup chana dal, soaked for 2 hours
2 tbsp ghee
1 tsp cumin seeds
2 bay leaves
1 cinnamon stick
2 green cardamom pods
1 onion, thinly sliced
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp garam masala
Salt to taste
2.5 cups water
1/2 cup fried tilauri
2 cloves garlic
2 dry red chillies
1 tsp mustard oil
1.5 cups beaten curd for raita
1 cup aloo bhujia
4 papads, roasted
*This AI-generated recipe may contain inaccuracies.