Bihari Dal Bhat aur Aloo Bhujiya | National Food | National Lunch | Complete Meal Recipe

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat alternative.

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas provide similar texture and flavor.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar fresh flavor.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat while bell peppers are milder.

Start by making the dal.

Use equal parts tuvar dal and moong dal, washed thoroughly.

Add 3 cups of water to the dal and place it in a pressure cooker.

Once the dal starts to simmer, remove the foam that forms on top to prevent a bad taste.

Add 1 tomato, a pinch of turmeric, and salt according to health preference.

Insert a spoon into the cooker to prevent overflow and cover it.

Cook for 5 whistles: 1 on low flame and 4 on medium flame.

After cooking, remove the spoon and add a little water to the dal, mixing with a spatula to mash the dal and tomato slightly.

Transfer the dal to another pot and simmer it on the stove.

Heat oil or ghee in a separate pot, then add cumin seeds, asafoetida, and chopped onion.

Add green chili paste and grated ginger to the onion mixture and sauté until the onion is cooked.

Add a little ghee to the mixture and stir well.

Add the prepared tempering directly to the dal, followed by fresh cilantro and lemon juice, mixing well.

Next, prepare the rice by adding it to boiling water with salt and a bit of ghee.

Simmer the rice for 15-20 minutes until cooked, keeping it slightly sticky as per traditional style.

Cover the rice halfway while cooking to prevent overflow.

For the aloo bhujiya, heat oil in a clay pot and add mustard seeds, cumin seeds, asafoetida, and curry leaves.

Add turmeric and sliced raw potatoes cut into thin strips like French fries.

Add green chili paste and grated ginger for spiciness, then sauté everything together.

Cook the aloo bhujiya on low flame for 20-25 minutes, checking occasionally to prevent sticking.

Once the potatoes are cooked, turn off the flame and add fresh cilantro before serving.

Serve the dal, rice, and aloo bhujiya with optional ghee on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens