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 – 32: Kathal Ki Goli
Dal Kaddua
What Ma ki Dal is to Punjab, Dal Kaddua is to Bihar. While in many parts of India, pumpkin is called Kaddu, in Bihar, Kaddu or Lauki means Bottle Gourd, while Pumpkin is called Kohra. Kaddu itself is a very flavourful vegetable but once it combines with Chana Dal, the flavour further compliments each other. Dal kaddua is a simple yet healthy recipe with the goodness of vegetables as well as lentils. Kaddu is high in fibre and helps to cure indigestion and acidity while chana dal is rich in protein and helpful for diabetes.
Enjoy this highly nutritious no fuss recipe with plain steamed rice to enjoy the frosty weather of Bihar at its best.
Ingredients
Chana dal : 500 gram
Lauki or kaddu : 250 grams chopped in chunks
Onion : 1
Tomato ( optional) : 1 grated
Garlic paste : 1 tsp
Ginger paste : 1 tsp
Dried red chilli whole : 2
Cumin seed : 1 tsp
Turmeric powder : 1 tsp
Coriander powder : 1 tsp
Black cardamom : 1
Green cardamom : 1
Cinnamon stick : 1
Peppercorn : 6 to 8
Salt : as per taste
Oil : 2 tsp
Ghee : 2 tsp
Step 1
Wash and soak the chana dal for at least half an hour. Peel and cut kaddu into big chunks.
Step 2
Add 2 tsp oil in a pressure cooker and once add the cumin and dried red chilli and let it release the flavour. Next add the whole garam masala and let it splutter.
Step 3
Put the onions and fry it until golden brown. Next add the tomatoes along with ginger garlic paste, turmeric powder, corriander powder and salt and saute them all until the oil leaves the side of the pan. Add the dal along with kaddu chunks and saute it along with masala for a couple of minutes and then add the about 2 cups of water and pressure cook for three to four whistles.
Step 4
Once cool open the lid to check the dal if it has become soft but not mushy.
Step 5
Add 2 tsp of ghee and serve it hot.
*Nandini Bhushan is a well-known food blogger
