Dal from Bihar

Bihar is the largest state in Eastern India. The River Ganga flows through the state from west to east.  Its capital is Patna. The world’s oldest University, Nalanda is in Bihar. It is the birth place of Buddhism and is known as the land of monasteries.

For the dal

 100 gm Toor dal

¼ tsp turmeric powder

 ½ tsp salt

For tempering:

1 tbsp refined oil

½ tsp cumin seeds

½ tsp mustard seed

¼ tsp red chilli powder

¼ tsp turmeric powder

1/2 tbsp finely chopped garlic

1/2 tbsp finely chopped ginger

2 tbsp of chopped tomatoes

2 dried red chillies

2 green chillies chopped

A few sprig coriander leaves finely chopped.

For the Dulhan (Dumpling):

50 gm wheat flour (Atta)

A pinch of salt

Water to make soft dough

1. Wash the dal and place it in a pressure cooker. 
2. To it add salt, turmeric powder and one cup of water. 
3. Pressure cook the dal.  After the first whistle, lower the heat and cook for 3 minutes. 
4. Switch off the heat and allow the cooker to cool down on its own.

5. Remove the lid and stir in gently one cup of warm water into the dal.  6. Keep it aside.

7. In the meantime peel, wash and finely chop the garlic.

8. Wash and finely chop the tomato

9. Peel, wash and finely chop the ginger. 

10. Wash and finely chop the green chillies.

11. Keep the dry spices ready: 2 red dried chillies, 1 tsp cumin seeds, ½ tsp mustard seeds, ¼ tsp turmeric powder and ½ tsp red chilli powder for tempering.

12. Heat the oil in a pan.  When it is slightly hot, lower the heat.

13. Add the red dried chillies and the cumin seeds and saute for a few seconds.

14. Add the chopped green chillies. Fry for a few seconds.

15. Next add the garlic and then the ginger. 

16. Stir fry the spice for a few seconds more.

17. Add ¼ tsp of turmeric powder, ¼ tsp of red chili powder and mix them well. 

18. Add the chopped tomato and cook over low heat until pulpy. 

19. Pour the spiced mixture onto the cooked dal and stir well. 

20. Bring it to boil and switch it off.

For the dulhan (dumpling)

21. Take the wheat flour in a pan.

22. Add a pinch of salt and mix it well. 

23. Add warm water, a little at a time, to make a soft dough.

24. Cover it and keep it aside for about 10 minutes.

25. Knead the dough a little over a floured surface.

26. Thinly roll out the dough.  Cut rounds with a biscuit cutter.  Imagine you mark the round piece as 1,2,3, and 4. 

27. 1 and 2 are the opposite ends of the circle. 

28. Bring 1 and 2 together and give a sharp pinch. 

29. Next, bring 3 to the centre and give a pinch to stick to 1 and 2. 

30. Lastly bring 4 to the centre and pinch 1, 2,3 and 4 together to form the Dulhan (dumpling).

31. As above, continue with the other Dulhan(dumpling)

32. Bring the dal to boil and keep it simmering. 

33. Place the dumpling (dulhan) one by one into the dal. 

Initially the dumplings will sink to the bottom.  As they get cooked, they will float to the surface.  Once they float, the dal is ready.

34. Wash and finally chop the coriander leaves and keep aside.

35. Gently stir in the chopped coriander leaves.

36. Dulhan Ki Dal is ready. Serve with roti or steamed rice.