Traditional Bihari Veg Thali

Name: Traditional Bihari Veg Thali
Total time: 5400 s
Yield: 02 servings
Cuisine: Indian
Ingredients: 2 cups Parboiled Rice; 8 cups Water; 1/3 cup Toor/Arhar dal; 1/3 cup Masoor dal; 1 1/2 cup Water; 1/3 tsp Turmeric powder; 1/2 tsp Salt; 1 tsp Oil; 1 tbsp chopped Onion; 1 Dry Red Chilli; 5-6 Eggplant (Baingan); 100 g Urad dal Vadi/Badi; 1 Tomato; 3 tbsp Onion paste; 1 tbsp Garlic paste; 1 tsp Turmeric powder; 1 tsp Red Chilli powder; 1/3 tsp Fenugreek seeds; 4 tbsp Mustard Oil; 1 tsp Salt; 4 Boiled Potatoes; 1 thinly sliced Onion; 1 Dry Red Chilli; 1 tbsp Mustard Oil; 1/2 tsp Salt; 4 Potatoes; 4 tbsp Mustard Oil; 1 tsp Red Chilli powder; 1 tsp Turmeric powder; 1/2 tsp Salt

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#CA2025
#week17
#BihariThali
The speciality of a Bihari Thali lies in its rich, earthy flavors, traditional cooking methods, and a perfect blend of taste, nutrition, and variety. It reflects the cultural heritage of Bihar. Bihari food is a perfect blend of spicy, tangy, and savory, aroma and taste of mustard oil, often balancing heat with cooling chutneys or yogurt. Here are the dishes of a typical Bihari Thali which I have made: Rice, Dal, Baingan badi ki Sabzi, Aloo chokha(bharta), Aloo bhujia, Peanut chutney, Dal poori, Kheer and Salad.

Sanuber Ashrafi @tasty_treatbysanu

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Ingredients

1 hr 30 minutes

02 servings

For Rice
2 cupsParboiled Rice
8 cupsWater
For Dal
1/3 cupToor/Arhar dal
1/3 cupMasoor dal
1 1/2 cupWater
1/3 tspTurmeric powder
1/2 tspSalt
1 tspOil
1 tbspchopped Onion
1Dry Red Chilli
For Baingan Badi Sabzi
5-6Eggplant (Baingan)
100 gUrad dal Vadi/Badi
1Tomato
3 tbspOnion paste
1 tbspGarlic paste
1 tspTurmeric powder
1 tspRed Chilli powder
1/3 tspFenugreek seeds
4 tbspMustard Oil
1 tspSalt
For Aloo Bharta/Chokha
4Boiled Potatoes
1thinly sliced Onion
1Dry Red Chilli
1 tbspMustard Oil
1/2 tspSalt
For Aloo Bhujia
4Potatoes
4 tbspMustard Oil
1 tspRed Chilli powder
1 tspTurmeric powder
1/2 tspSalt
For Peanut Chutney
1/2 cupPeanut
2 tbspDry Coconut
1Dry Red Chilli
3Garlic cloves
1/2 tspMustard oil
1/2 tspSalt
For Dal Poori
1 cupBengal Gram/Chana Dal
1 tspTurmeric powder
1 tspRed Chilli powder
1/2 tspCumin powder
1/2 tspGaram masala powder
1 tspCumin seeds
2 tbspOil
1 tspSalt
2 cupWheat flour
1/2 tspCarom seeds
For Kheer
1 litrefull cream Milk
3/4 cupBasmati Rice
3/4 cupSugar
1 tspCardamom powder
1 tbspChopped Almonds

Saved

Steps

1 hr 30 minutes

1

For Kheer, Wash and soak basmati rice for 15 minutes. Strain rice and keep aside.
2

Boil milk in a vessel and add washed rice.
3

Stir well and cook till rice become soft and kheer starts thicken.
4

Add sugar and cardamom powder and mix well. Cook for a minute and switch off the flame.
5

For Dal Poori, Wash and boil chana dal in pressure cooker for 3 whistles with water and salt.
6

When it cools, mash lightly with masher.
7

Heat oil in a pan and put cumin seeds. Add boiled dal and sauté.
8

Add turmeric, chilli, garam masala and cumin powder and mix well.
9

Cook on high medium flame till it becomes dry. Let it cool.
10

In a big bowl take 1 tsp oil, salt, carom seeds and flour. Add water and knead a soft dough.
11

Make small size balls from dough.
Give bowl shape to each balls and fill tge stuffing.
12

Seal the edges and roll out lightly.
13

Heat oil in a pan and fry pooris till golden brown in colour and crisp.
14

For Peanut Chutney, Roast peanuts on tava.
15

Remove skin and put in mixer jar with dry coconut, red chilli and garlic cloves. Add some water and grind into a smooth paste.
16

Add salt and mustard oil and mix well.
17

For Aloo Bhujia, peel off and cut potatoes in thick julienne. Wash and drain
18

Heat oil in a pan and put chopped potatoes with spices and salt.
19

Deep fry potato pieces till it cooked well and turned golden brown.
20

For Aloo Chokha, heat oil in a pan and put chopped onion.
21

Add dry red chilli and fry till golden brown in colour.
22

Pour the fried onions with oil on boiled potatoes and mash well. Add salt and mix well.
23

Aloo bharta is ready.
24

For Baingan Badi Sabzi, cut eggplant in long and 1inch thick pieces.
25

Heat 1 tbsp Oil and depp fry urad dal Vadi.
26

Fry these vadi till golden in colour and keep aside.
27

Heat mustard oil in pan and put Fenugreek seeds.
28

Add onion paste, garlic paste and spices.
29

Add chopped tomato and cook on high heat till oil starts separate.
30

Add eggplant pieces and urad dal vadi and mix well.
31

Add salt and cook on high heat for 2 minutes while stirring occasionally.
32

Add 1/2 cup water, cover and cook on low heat till it cooked well.
33

Add coriander leaves and switch off the heat.
34

For dal, cook dal with water, salt, turmeric and oil in pressure cooker.
35

For rice, boil rice with water till it cooked well, strain and serve it with dal, sabzi and other dishes.