Dal Puri - Kheer

Now finally today I reached the state Bihar to make a thali from the cuisine. When I want to make a thali from this cuisine I came to know there are two types of thalis. One is a normal thali with rice, roti and dry and gravy curries usually this every day thali didn't contain any sweet. The second one is a festival thali which contain dal puri with gravy and dry curries chutney and kheer. Actually I wanted to make Litti choka with a thali. But when I spoke to my friend Shweta, she told me they didn't consider Litti choka as a meal means they didn't include this in a thali . She suggested me this festival thali. She used to feed me this food for some of there festivals like Chhath pooja and Diwali. Now I am going to try  this festival thali  from Bihar
Let's check What I made for this Bihari Festival thali..
Dal Puri,
Kheer,
Dum Aloo (Bihari style)
Bachka (bajji)
Hara dhaniya ki chutney
INGREDIENTS:---
Wheat flour  ---  2 cups
Chana dal  ---  1/2 cup
Cumin seeds  --- 1 tea sp
Turmeric powder  --  1/4 tea sp
Garam masala powder  -- 1 tea sp
Green chilli  ---  2 chopped
Fresh coriander leaves  --- 1 tab sp chopped
Salt to taste
Ghee for frying
METHOD:---
1. Add salt and knead the flour with enough water in to a soft dough, like how we knead for Aloo parathas, cover and leave a side.
2. Soak chana dal in water for 3 hours.
3. Heat one and half tea sp ghee in a pan add cumin seeds, bay leaf fry for a while.
4. Then add chopped green chillies, chanadal with the water cover and cook till dal become soft. When take dal in between your fingers and press that should brake.
5. Now remove the lid and evaporate all the water to make the dal dry.
6. When the dal became dry(make sure there should not be any moisture in the dal), add garam masala, chopped coriander leaves and switch off the heat.
7. Mash the dal with hand well to make stuffing like puran poli  or you can grind it in the mixee also.
8. Now divide the wheat flour dough in to equal portions and make round balls out of the dough.
9. Roll the dough in to small puris, keep a tab sp full of chana dal mixture inthe middle of the puri close fro all sides and again from like a ball.
10. Now roll this dall stuffed balls in to a thick circles like stuffed paratas.
11. Deep fry like puris or tawa fry like parathas
Serve hot with Dum aloo and kheer....

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SEM AUR ALOO KI SABJI (INDIAN BROAD BEAN AND POTATO CURRY)

This recipe is from one of my Bihari friend but i made little changes she used fresh ground white mustard paste i could'nt find white mustard here so I have some Dijon mustard paste in hand which iam using for salad s so i used that one, there is not much difference in the taste.
Sem ki phalli ---- 1/4 kg (250 gms) Chikkudukayalu, Indian broad beans
Potato ---- 1 big
Onion --- 1 big
Tomato --- 1 medium
Mustard paste --- 1 tea sp
Red chilli powder --- 1 tea sp
Turmeric powder ---- 1/2 tea sp
Mustard seeds -- 1/2 tea sp
Ajwain ---- 1/2 tea sp
Methi seeds --- 1/4 tea sp
Kalonji --- 1/2 tea sp
cumin seeds --- 1/2 tea sp
Oil ----- 1 tab sp (in the original recipe they use mustard oil for this if you dont like you can replace with any other oil you like but mustard oil will give a authentic taste.
METHOD:----
Remove the string from the sides of sem(Indian broad beans) slit, open and break them in to 1 inch pieces.
Peel,wash and cut potato in to 1/2 inch pieces,peel wash and chop onion very finely and chop tomato in to small pieces.
Heat oil in a pressure cooker and add mustard and let them popup then add cumin seeds,kalonji,ajwain, and then methi seeds now add chopped onion and fry till onion become soft then add chopped tomato and cook till it also become soft then add mustard paste,red chilli powder, turmeric powder mix well and cook till oil comes out from the sides.
Now add potato pieces and sem pieces and salt to taste add 1 cup water mix well and cover and cook for 2 whistles and remove from heat and let it cool.
then open and serve hot with rice or roti