Bihari style dal pithi recipe: Are you tired of eating the same dal every day and want something that tastes different and is fun to make? So here is daal ki dulhan! Don’t be surprised by the name; This is a recipe that will cast a spell on your tongue that you’ll keep licking your fingers. This is not just daal, but a complete festival of taste! In bihar, this dish is also called dal peethi. People make this dish with great gusto. Today, Try Making this delicious dish in the bihari style and enjoy it.

What is needed to make daal ki dulhan?

Here is your shopping list:

For the Dal and Flour:

Wheat Flour: 1 cup (The base of our bread!)

Ghee: 1 TSP (to make the dout soft)

Arhar Dal: 1/2 cup (The heart of our bride!)

Turmeric: 1 TSP (For Color and Health)

Water: as needed

Salt: to taste

For the flavourful temperature:

Ghee: 2 tsp (the soul of the temperature!)

Cumin seeds: 1 tsp

Asafoetida: 1 Pinch

Whole Red Chillies: 2 (For Spiciness)

Mustard seeds: 1 tsp

Garlic (Chopped): 4 to 5 Cloves (For Aroma and Flavor)

Ginger (Chopped): 1 Inch (For Freshness)

Green Chilli: 1 (Chopped, if you like it spicier)

Onion: 1 (Chopped)

Turmeric: 1 tsp

Tomato: 1 (Chopped)

Coriander Leaves: For Garnishing (this is a must!)

Let’s make dal ki dulhan! (Step-by-step)

Soak the lentils: First, wash the tur dal thoroughly and then soak it in water for at least 30 minutes. This helps the lentils cook faster and also enhances their taste.

Cook The Lentils: Now, put the soaked lentils in a pressure cooker. Add water, turmeric, and salt as needed. Close the Lid of the Oven and Cook Till 5-6 Whistles. The lentils should be cooked well.

Knead the dough (a form of bride!): While the lentils are cooking, add flour, salt, and some water to A vessel and knead a soft dough. Finally apply some ghee and knead the dough once and keep it covered for 10 minutes. This will set the dough and our “dulhan” will become soft.

Add seasoning to the lentils: Heat ghee in a pan. When the ghee is hot, add cumin seeds, asafoetida, whole red chillies, and mustard seeds. Let them crackle for a less seconds.

Fragrant Seasoning: Now add chopped garlic, ginger, and green chillies. Fry them Until they Turn Light Golden.

Onion and tomato magic: Next, add chopped onion and fry it until it turns golden brown. When the onion is fried, add chopped tomato and turmeric and mix. Cook until the Tomato Backets Soft.

Mix The Flour “brides” into the lentils: Now, Make small round or star-shaped balls from the kneaded dough. (You can give them any fun shape of your choice!) Add these flour “brides” to the boiled lentils. Close the Lid of the cooker and cook until one more whistle. This will cook the flour balls well with the lentils, and the taste of the lentils will also also get into the flour.

Tadka and dal fusion: When the onions and tomatoes become soft and the Aroma of the Tadka Starts to Emerge, Add Boiled Dal (Whoch Contains Flour balls) to it. Mix Everything Well So that Tadka is Completely Infused in the Dal.

Garnishing and serving: Finally, Garnish with Finely Chopped Coriander Leaves. Your hot dal ki dulhan is ready! Serve it with hot rice and enjoy the taste.

Important Thing: Fact Check!

This recipe has been made in Indian households for centuries, Known by different names like dal dhokli, Dal Pitha etc. It is not a new invention, but a traditional dish.

Arhar Dal is a great source of protein. Turmeric has antioxidant properties. Garlic, Ginger and onion are also beneficial for health.