Discover the authentic taste of Bihar with our easy-to-follow 'Litti Chokha Dal' dish. This delicious meal integrates crispy littis, tasty chokha, and comforting dal all in one meal.

LITTI

Active ingredients

1 1/2 cups whole wheat flour (gehun ka atta).
1/2 tsp carom seeds (ajwain).
Salt to taste.
1/4 tsp baking soda.
1 cup yogurt.
2 tbsps melted ghee + for greasing + for dipping.
3 tablespoons yogurt.
Stuffing.
1 1/2 cups sattu.
1 little onion, finely sliced.
1-2 green chillies, carefully sliced.
1 tsp finely chopped ginger.
1 tsp finely sliced garlic.
2 tablespoons chopped fresh coriander leaves.
1 tablespoon pickle masala paste.
Salt to taste.
2 tablespoons mustard oil.
To serve.
Litti chokha chutney.
Chokha.
Dal.

Method.

1. Mix together entire wheat flour, carom seeds, salt, baking soda, yogurt, melted ghee, and yogurt in a large bowl. Add 1/2 cup water and knead into a semi-stiff dough. Cover with a damp muslin cloth and reserve for 10-15 minutes.
2. Take sattu in a bowl. Include onion, green chillies, ginger, garlic, coriander leaves, pickle masala paste, salt, and mustard oil and mix till well combined.
3. To make the litti, grease your palms with some ghee, take a small portion of the dough and shape it into a ball. Make a cavity in the centre and things it with a portion of the sattu mix. Bring the sides to the centre, press and seal.
4. Heat a steel wire rack on direct flame, position the litti on it and cook on medium heat, rotating occasionally till prepared entirely.
5. Dip the litti in the melted ghee. Drain pipes and serve with chutney, chokha, and dal.

CHOKHA.

Components.

3 medium potatoes, boiled, peeled, and mashed.
1 medium onion, carefully sliced.
1 tsp carefully sliced garlic.
1 tsp carefully chopped ginger.
1-2 green chillies, finely chopped.
Salt to taste.
1 small tomato, finely chopped.
2 tablespoons chopped fresh coriander leaves + for garnish.
2 tablespoons lemon juice.

Technique.

1. Take potatoes in a large bowl. Include onion, garlic, ginger, green chillies, salt, tomato, coriander leaves, and lemon juice.
2. Transfer in a serving bowl and serve garnished with coriander leaves.

LITTI CHOKHA DAL.

Components.

1 cup split pigeon peas (toor dal), soaked for 1 hour and drained.
1/2 tsp turmeric powder.
1 tsp red chilli powder.
Salt to taste.
Tempering.
2-3 tbsps ghee.
1 tsp cumin seeds.
2 green chillies, sliced.
1/2 tsp asafoetida (hing).
2 tsps carefully sliced garlic.
2 medium onions, finely sliced.
2 medium tomatoes, carefully chopped.
1/4 tsp turmeric powder.
1 tsp red chilli powder.
1/2 tsp garam masala powder.
Salt to taste.
2-3 tablespoons chopped fresh coriander leaves.

Method.

1. Put the soaked pigeon peas in a pressure cooker, include 3 cups water, turmeric powder, red chilli powder, and salt and blend well. Cover and prepare under pressure for 3-4 whistles on medium heat. Open the cooker once the pressure has actually decreased.
2. Heat ghee in a non-stick pan. Include cumin seeds and let them alter colour. Include green chillies, asafoetida, garlic and blend well. Prepare till golden brown.
3. Add onions and sauté till golden brown. Add tomatoes, mix and cook till soft and pulpy.
4. Add turmeric powder, red chilli powder, garam masala powder, salt, and mix well. Cook for 1-2 minutes.
5. Add coriander leaves and blend well. Transfer into a serving bowl, garnish with coriander leaves and serve hot with litti.

LITTI CHOKHA CHUTNEY.

Components.

3-4 medium tomatoes.
Oil for brushing.
2-3 green chillies, sliced.
1 tsp carefully sliced garlic.
1 tsp carefully sliced ginger.
Salt to taste.
2 tablespoons mustard oil.
2 tbsps sliced fresh coriander leaves.

Approach.

1. Brush some oil on each tomato and cook it on a steel cake rack over direct flame. Prepare till well charred while turning each tomatoes in between. Transfer into cold water and peel the tomatoes.
2. Roughly slice the tomatoes and move into a mortar. Include green chillies, garlic, ginger, salt, mustard oil, and coriander leaves and coarsely squash it with the aid of a pestle.
3. Transfer into a serving bowl. Serve.

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