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The food of Bihar is famous throughout the country for its simplicity, taste and nutrition. Every dish here is so delicious that if you eat it once, you feel like eating it again and again. Especially during Chhath Puja, Holi-Diwali or any festival, Bihari thali seems incomplete without Litti-Chokha, Chana Ghughni and Dal Pitha. Today we are going to tell you in detail the recipes of these two very popular and wonderful dishes, Chana Ghughni and Dal Pitha, which are very easy and home made. It is very easy to make these and the ingredients are easily available in every home, so let’s start!

1. Chana Ghugni

Bihar’s famous street style dish, this hot Chana Ghughni is everyone’s favorite from children to adults. The pleasure of eating it in winter is different. It can be eaten with puri, paratha, bread or rice.

Ingredients (for 4-5 people):

White gram (Kabuli chana) – 1 cup

Potato – 1 medium sized (optional, but adding it doubles the taste)

Onions – 2 medium sized (one for frying, one finely chopped for garnishing)

Tomato – 2 medium sized

Ginger-garlic paste – 1 tablespoon

Green chilli – 2-3 (finely chopped)

Oil – 3-4 tbsp

Cumin – 1 tsp

Turmeric powder – ½ tsp

Red chilli powder – 1 tsp (or as per taste)

Coriander powder – 1 tablespoon

Garam masala powder – ½ tsp

Salt – as per taste

Lemon juice – 1-2 tbsp

Coriander – finely chopped

For garnishing – Bhujia/Sev, finely chopped onion and lemon slices

easy way to make

First of all, wash the white gram thoroughly and soak it in water overnight or for at least 7-8 hours, this will cause the gram to melt quickly. Put soaked gram, 1 teaspoon salt and enough water in the pressure cooker to submerge the gram. Boil on medium flame till 3-4 whistles. Then turn off the gas and let the pressure release on its own. Strain the boiled gram, but do not throw away the remaining water, it will be used in making gravy. If you want to add potatoes, then peel them, cut them into small pieces and boil them separately or cook them later by adding them to the spices. Now heat 3-4 spoons of oil in a wide pan or kadhai. As soon as the oil gets hot, add cumin seeds and let them crackle. Add finely chopped onion and fry on medium flame until golden brown. Now add ginger-garlic paste and chopped green chillies and fry for 1 minute, aroma will start coming. Add chopped tomatoes and cook until soft. When tomatoes melt, add turmeric, red chili powder, coriander powder and a little salt and fry the spices well for 2 minutes. If oil starts separating from the masala, then the masala is ready. Now add boiled gram and boiled potatoes (if adding). Keep adding the remaining water of gram little by little, make the gravy as thick or thin as you like. Mix everything well and let it cook on medium-low flame for 8-10 minutes so that all the spices get mixed well in the gram. Finally add garam masala powder and cook for 1-2 more minutes. Turn off the gas. Add lemon juice, lots of green coriander, finely chopped onion and a handful of bhujia or sev and serve hot. The wonderful Bihari Chana Ghughni is ready! Eat it with hot puri or paratha, you will keep licking your fingers.

2. Dal Pitha

Bihar’s Super Tasty Stuffed Dumplings Dal Pitha is a very special and traditional dish of Bihar. It is definitely made with Thekua during Chhath Puja. These are soft dumplings made from rice flour filled with a delicious stuffing of spicy chana dal. It is eaten with ghee, green chutney or pickle.

Ingredients (for 12-15 pithas): For flour: Rice flour – 2 cups

Water – 2 cups

Salt – ½ tsp

Oil or ghee – 1 tsp

For stuffing: Chana dal – 1 cup

Ginger – 1 inch piece

Garlic – 5-6 cloves

Green chilli – 2-3

Cumin – ½ tsp

Celery – ½ tsp

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

Salt – as per taste

Oil – 1-2 tbsp

Coriander – finely chopped

Step-by-step method of making

Wash chana dal thoroughly and soak it for 3-4 hours or overnight. Filter the wet lentils and put them in the mixer. Grind coarsely, not very finely (like thick semolina). Heat 2 teaspoons oil in a pan. Add cumin and celery and crackle. Now add ground lentils. Add finely chopped ginger-garlic-green chilli or their paste, turmeric, red chilli powder and salt. Fry on medium-low flame for 7-8 minutes while stirring continuously. All the moisture should be lost from the dal and aroma should start coming out. Finally add green coriander and let it cool. Now prepare the rice flour for the stuffing. In a big vessel or wide pan, add 2 cups water, ½ teaspoon salt and 1 teaspoon oil and boil. As soon as the water boils, slow down the gas and immediately add the rice flour and mix while stirring vigorously. The dough will thicken immediately. Keep stirring continuously for 2-3 minutes, then turn off the gas and cover the vessel and leave for 4-5 minutes. When the dough cools down a bit (so much so that your hands do not get burnt), apply some oil on your hands and knead the dough well to make it soft and smooth. Now break into small balls. Round each ball on the palm and make a well in the middle (like we make a bowl). Fill 1-2 spoons of lentil stuffing in it and close it well by lifting the edges from all sides. If you want, you can also give it the shape of Gujiya or Modak. Boil water in a large vessel. As soon as it starts boiling, add 6-7 pithas at a time. Let it boil for 10-12 minutes. When the backs start floating on top and look shiny then understand that they are cooked. Take it out through a sieve and cool it a bit. If you want, you can also steam it in a steamer for 15 minutes.

method of serving

Place hot Dal Pitha in a plate, add desi ghee on top, serve with green coriander chutney or garlic chutney. Pickles also taste very good. So that’s all! Now you too can bring the real taste of Bihar in your home. Both these dishes are so easy and delicious that once you make them, you will feel like making them again and again. Be it a festival or a normal day, everyone likes these Bihari dishes.