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Aye Mere Bihari Bhaiyon aur Behno! Chalo Banayein Zabardast Bihari Thali!

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Chef Curry Do’pyaza

Aye Mere Bihari Bhaiyon aur Behno! Chalo Banayein Zabardast Bihari Thali!

Namaste and Pranam to all my food-loving friends! Chef Curry Do’pyaza here, ready to take you on a flavorful journey to the heart of Bihar! Today, we’re diving deep into the rich and rustic world of the Bihari Thali – a complete meal experience that’s sure to tantalize your taste buds and leave you craving more.

For my Bihari brothers and sisters, this thali is more than just food; it’s a warm hug from home, a reminder of the fragrant kitchens of our grandmothers, and the joyous celebrations we share.

Occasions for Celebration:

The Bihari Thali is a staple during festivals like Chhath Puja, a vibrant celebration dedicated to the Sun God, and Makar Sankranti, when we celebrate the harvest season with kite flying and delicious food. It’s also a comforting meal during the cool winter months when we crave hearty and warming dishes. This thali is also a part of many family celebrations and religious ceremonies.

A Glimpse into History:

Bihar, a land steeped in history and culture, boasts a cuisine that reflects its rich heritage. The Bihari Thali is a testament to the region’s agricultural abundance and the resourcefulness of its people. It’s a wholesome meal that has been passed down through generations, evolving with time while retaining its authentic flavors.

Let’s Get Cooking!

This thali is a symphony of flavors, featuring litti chokha, sattu paratha, dal, rice, and a delicious mutton curry. Don’t be intimidated! I’ll guide you through each step with my simple and easy-to-follow recipe.

Preparation Time: 45 minutes
Cooking Time: 1 hour 30 minutes

Ingredients for a Scrumptious Bihari Thali:

For Litti Chokha:

  • For Litti:
    • 2 cups Gehun ka Atta (Whole Wheat Flour)
    • 1/2 teaspoon Ajwain (Carom Seeds)
    • 1/4 teaspoon Kalonji (Nigella Seeds)
    • 2 tablespoons Ghee (Clarified Butter)
    • Salt to taste
    • Water for kneading
    • 1 cup Sattu (Roasted Gram Flour)
    • 1 tablespoon Sarson ka Tel (Mustard Oil)
    • 1/2 teaspoon Adrak-Lahsun Paste (Ginger-Garlic Paste)
    • 1 Hari Mirch, finely chopped (Green Chili)
    • 1 tablespoon Hara Dhaniya, finely chopped (Fresh Coriander)
    • 1/4 teaspoon Aamchur Powder (Dry Mango Powder)
    • Salt to taste
  • For Chokha:
    • 2 medium Baingan (Eggplant/Aubergine)
    • 2 medium Tamatar (Tomatoes)
    • 1 medium Pyaz, finely chopped (Onion)
    • 2-3 cloves Lahsun, finely chopped (Garlic)
    • 2 tablespoons Sarson ka Tel (Mustard Oil)
    • 1 Hari Mirch, finely chopped (Green Chili)
    • 1 tablespoon Hara Dhaniya, finely chopped (Fresh Coriander)
    • Salt to taste

For Mutton Curry:

  • 500g Mutton (Chicken/Lamb), cut into pieces
  • 2 medium Pyaz, finely chopped (Onions)
  • 1 tablespoon Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 teaspoon Lal Mirch Powder (Red Chili Powder)
  • 1 teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Dhania Powder (Coriander Powder)
  • 1/2 teaspoon Garam Masala
  • 2 tablespoons Sarson ka Tel (Mustard Oil)
  • Salt to taste
  • Water as needed

For Dal (Daal):

  • 1 cup Toor Dal (Split Pigeon Pea)
  • 1/2 teaspoon Haldi Powder (Turmeric Powder)
  • Salt to taste
  • 1 tablespoon Ghee (Clarified Butter)
  • 1/2 teaspoon Jeera (Cumin Seeds)
  • 1/4 teaspoon Hing (Asafoetida)

For Sattu Paratha:

  • 2 cups Gehun ka Atta (Whole Wheat Flour)
  • Salt to taste
  • Water for kneading
  • 1 cup Sattu (Roasted Gram Flour)
  • 1 tablespoon Sarson ka Tel (Mustard Oil)
  • 1/2 teaspoon Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 Hari Mirch, finely chopped (Green Chili)
  • 1 tablespoon Hara Dhaniya, finely chopped (Fresh Coriander)
  • 1/4 teaspoon Aamchur Powder (Dry Mango Powder)
  • Salt to taste
  • Ghee (Clarified Butter) for cooking

Step-by-Step Cooking Instructions:

1. Let’s Make Litti First:

  • For the Litti Dough: In a large bowl, mix together the wheat flour, carom seeds, nigella seeds, ghee, and salt. Add water gradually and knead into a firm dough. Cover and let it rest for 30 minutes.
  • For the Sattu Filling: In a separate bowl, combine the sattu, mustard oil, ginger-garlic paste, green chili, coriander, dry mango powder, and salt. Mix well. Add a little water if needed to bind the mixture.
  • Assembling the Litti: Divide the dough into small balls. Roll out each ball into a small circle. Place a spoonful of the sattu filling in the center and bring the edges together to seal it completely. Flatten it slightly.
  • Cooking the Litti: Traditionally, littis are cooked over charcoal fire for a smoky flavor. You can also bake them in an oven at 350°F (175°C) for 20-25 minutes, turning them occasionally. Or, you can shallow fry them in ghee on a tawa (griddle) until golden brown on all sides.

2. Now, for the Chokha:

  • Roast the eggplant and tomatoes directly over a gas flame or in the oven until the skin is charred and the vegetables are soft.
  • Peel the skin off the roasted vegetables and mash them together.
  • Add the chopped onion, garlic, green chili, coriander, mustard oil, and salt. Mix well.

3. Mutton Curry Time!

  • Heat mustard oil in a pressure cooker or a heavy-bottomed pot. Add the chopped onions and sauté until golden brown.
  • Add the ginger-garlic paste and sauté for a minute.
  • Add the mutton pieces and sauté until they change color.
  • Add the red chili powder, turmeric powder, coriander powder, and salt. Sauté for a few minutes.
  • Add enough water to cover the mutton. Pressure cook for 4-5 whistles or simmer in a pot until the mutton is tender.
  • Stir in the garam masala and simmer for another 5 minutes.

4. Dal Tadka is Next:

  • Wash the toor dal and pressure cook it with turmeric powder and salt until soft.
  • Heat ghee in a small pan. Add cumin seeds and asafoetida. Once they splutter, pour the tempering over the cooked dal.

5. Sattu Paratha Preparation:

  • For the Paratha Dough: In a large bowl, mix together the wheat flour and salt. Add water gradually and knead into a soft dough. Cover and let it rest for 30 minutes.
  • For the Sattu Filling: In a separate bowl, combine the sattu, mustard oil, ginger-garlic paste, green chili, coriander, dry mango powder, and salt. Mix well. Add a little water if needed to bind the mixture.
  • Assembling the Paratha: Divide the dough into small balls. Roll out each ball into a small circle. Place a spoonful of the sattu filling in the center and bring the edges together to seal it completely. Flatten it slightly.
  • Cooking the Paratha: Heat a tawa (griddle) over medium heat. Cook the paratha on both sides, applying ghee until golden brown and cooked through.

Tips for Best Results:

  • Use fresh ingredients for the best flavor.
  • Don’t skimp on the mustard oil – it’s essential for the authentic Bihari taste.
  • Roasting the eggplant and tomatoes for the chokha gives it a smoky and delicious flavor.
  • Adjust the spices according to your preference.

Cooking Medium Variations:

  • Gas Stove: This is the traditional method and works perfectly for all components of the thali.
  • Induction Stove: You can easily adapt all the recipes for an induction stove.
  • **Pressure Cooker