By Nandini Bhushan*
From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.
Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.
Also try: Make Yourself Bihari Food Part – 21: Pua with Rabri
Khichri
“Khichri ke char yaar
dahi , papad , ghee, achaar,
Aur yeah khate hai har shanivar”
It is customary in Bihar to have khichri every Saturday as a main course along with accompaniment like dahi (curd) , papad, achar (pickle), ghee and bharta. This one pot wholesome meal is believed to protect against the negative impact of the planet Saturn. Although there is no scientific justification, yet most of the Biharis till this day indulge in traditional khichri on every Saturday. In my heart I know that the tradition is custom built to balance our diet and above all unburden the wife and mother at least once a week with this no fuss recipe.
Ingredients
Rice : 250 grams
Toor dal : 500 grams
Turmeric powder : 1 tsp
Chilli powder : 1 tsp
Salt : as per taste
For the tampering
Garlic : 8 to ten pod
Onion : 1
Cumin : 1 tsp
Dried red chilli : 4 broken
Ghee : 4 tsp
Step 1
Wash the rice and dal thoroughly. Pressure cook with 3 cups of water, turmeric powder, red chilli powder and salt for about three whistle.
Step 2
In a separate pan add ghee. Once hot add the sliced garlic and once it releases its flavor add cumin and broken red chilli and let it splutter. Finally add the diced onion and fry them all together until it changes its color.
Step 3
Remove the lid of the pressure cooker and add the tampering to the khichri. Stir it on high flame for a couple of minutes so that the masala combines with the khichri.
Step 4
Serve it hot with aloo bharta and enjoy the Saturday lunch in a true bihari style.
*Nandini Bhushan is a well-known food blogger
