top of page

Jharkhand

Popular Dishes of Jharkhand

Chana Dal Pulao

Journey through the aromatic landscapes of Jharkhand with Chana Daal Pulao, a masterpiece that marries fragrant rice and the nutty charm of split chickpea lentils. Each grain is a vessel of flavor, carrying the essence of spices and tradition. As you lift a spoonful to your lips, the air itself is filled with the tantalizing aroma, a precursor to the explosion of taste that follows. Chana Daal Pulao is not just a dish; it's a symphony of scents, flavors, and memories woven into the culinary tapestry of the land

Chana-Dal-Pulao.jpg

Ingredients :

  • 1 cup basmati rice, washed and soaked for 30 minutes

  • 1/2 cup chana dal (split chickpea lentils), washed and soaked for 30 minutes

  • 1 onion, thinly sliced

  • 1 tomato, chopped

  • 2-3 green chilies, chopped

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon garam masala

  • 4-5 cloves

  • 2-3 green cardamom pods

  • 1 cinnamon stick

  • Salt to taste

  • Ghee or oil for cooking

  • Water (as needed)

Steps To Follow:

  1. Heat ghee or oil in a pressure cooker or a heavy-bottomed pot.

  2. Add cumin seeds, cloves, cardamom pods, and cinnamon stick. Sauté until fragrant.

  3. Add sliced onions and green chilies. Sauté until the onions are golden brown.

  4. Add chopped tomatoes and cook until they turn soft and the oil starts to separate.

  5. Drain the soaked rice and chana dal, and add them to the pot.

  6. Add turmeric powder, garam masala, and salt. Mix well.

  7. Add enough water (about 2 cups) to cover the rice and lentils. Stir gently.

  8. Close the pressure cooker lid and cook for 2 whistles (if using a pressure cooker). If using a pot, cover with a lid and cook until the rice and lentils are cooked and the water is absorbed.

  9. Allow the pressure to release naturally before opening the lid.

  10. Fluff the pulao with a fork and serve it hot as a main dish.

Pua

Embrace the festivities with Pua, a traditional sweet delicacy that graces Jharkhand's tables during joyous occasions. Every bite of this exquisite treat is a journey into a realm of flavor and tradition. Rice flour and jaggery intertwine to create a harmonious blend, gently crisped to a delightful golden hue. As it dances on the palate, the sweetness sings in perfect harmony with the fragrant notes of rice. Pua is not just a dish; it's a melodic ode to celebration and culture.

images_q=tbn_ANd9GcSrwQ9u3zr2J0EM9_rD6AlgbMttUm1PuvP3bw&usqp=CAU.jpg

Ingredients :

  • 1 cup rice flour

  • 1/2 cup jaggery, grated

  • 1/4 cup milk

  • 1/2 teaspoon cardamom powder

  • 2 tablespoons ghee

  • Oil for frying

  • Water (as needed)

Steps To Follow:

 

  1. In a bowl, mix rice flour, grated jaggery, milk, and cardamom powder.

  2. Gradually add water to make a batter with a slightly thick consistency.

  3. Heat ghee in a shallow pan. Pour a ladleful of the batter onto the pan to form a small pancake.

  4. Cook on medium heat until the pua is golden brown on both sides.

  5. Remove from the pan and allow the excess ghee to drain.

  6. Serve pua warm as a sweet treat.

  •  

Dhuska

Dhuska, the soulful creation of Jharkhand, is a deep-fried symphony of textures and flavors that embodies both simplicity and indulgence. The rice and lentil batter weaves its magic into a crisp, golden exterior, promising a satisfying crunch that reveals the tender heart within. Biting into Dhuska is like embracing a comforting secret — the contrast between the crispy outside and the soft inside. With every bite, you're transported to the streets and homes where it's savored with love and nostalgia.

02646f5634181f77b2b8cc7a000d03b5.jpg

Ingredients :

  • 1 cup rice

  • 1/2 cup chana dal (split Bengal gram)

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon fennel seeds

  • 2-3 green chilies, chopped

  • 1/2 inch ginger, grated

  • A pinch of asafoetida

  • Salt to taste

  • Oil for deep frying

  • Water (as needed)

Steps To Follow:

  1. Wash and soak rice and chana dal for about 3-4 hours.

  2. Drain the soaked ingredients and grind them to a smooth batter along with cumin seeds, fennel seeds, green chilies, ginger, asafoetida, and salt. Add water as needed.

  3. Heat oil in a deep frying pan.

  4. Take a ladleful of the batter and drop it into the hot oil to form a round shape. Fry until both sides are golden brown and crispy.

  5. Remove from oil and drain excess oil on a paper towel.

  6. Serve dhuska with chutney or aloo chokha (spiced mashed potatoes).

Aloo Chokha

In the heart of Jharkhand's culinary treasures lies Aloo Chokha, a dish that captures the essence of simplicity elevated to an art form. Mashed potatoes are transformed into a canvas of flavors, painted with an array of aromatic spices. The result is a creation that dances on your taste buds, delivering layers of warmth and comfort. Whether paired with rice or the iconic Dhuska, Aloo Chokha is a celebration of earthy textures and hearty satisfaction, a reminder of the region's humble yet unforgettable flavors.

Ingredients :

  • 4-5 medium-sized potatoes, boiled and peeled

  • 1 onion, finely chopped

  • 2-3 green chilies, chopped

  • 1 teaspoon mustard oil

  • Salt to taste

  • Chopped cilantro (coriander leaves) for garnishing

Steps To Follow:

  1. Mash the boiled potatoes with a fork or potato masher until smooth.

  2. Add chopped onion, green chilies, mustard oil, and salt to the mashed potatoes.

  3. Mix everything well until the ingredients are combined.

  4. Garnish with chopped cilantro.

  5. Serve aloo chokha as a side dish with dhuska or rice.

bottom of page