A rustic and pungent Bihari delicacy made from flaked fish mashed with raw onions, green chilies, and sharp mustard oil. It's a simple, no-fuss side dish that packs a punch of flavor, perfect with steamed rice and dal.
Prep15 min
Cook15 min
Servings4
Serving size: 0.75 cup
219cal
19gprotein
7gcarbs
13g
Ingredients
400 g Rohu Fish (steaks or fillets, deboned)
2 cup Water (for boiling the fish)
0.5 tsp Salt (for boiling the fish)
0.5 tsp Turmeric Powder (for boiling the fish)
150 g Red Onion (finely chopped (about 1 large))
3 pcs Green Chili (finely chopped, adjust to taste)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
About Fish Chokha, Steamed Basmati Rice and Dal Tadka
Protein-packed Fish Chokha with fluffy rice and dal – a soul-satisfying, homestyle meal that's truly comforting!
This bihari dish is perfect for lunch. With 721.39 calories and 34.79g of protein per serving, it's a muscle-gain option for your meal plan.
fat
(use raw, pungent mustard oil)
3 tbsp Coriander Leaves (freshly chopped)
2 tbsp Lemon Juice (freshly squeezed)
Instructions
1
Boil the Fish
Place the fish pieces in a medium-sized pot. Add 2 cups of water, 1/2 tsp of salt, and the turmeric powder.
Bring the water to a boil over medium-high heat.
Reduce the heat to a simmer and cook for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully drain all the water and set the fish aside to cool down for about 10 minutes, until it's comfortable to handle.
2
Debone and Flake the Fish
Once the fish has cooled, gently remove and discard the skin.
Painstakingly remove all the bones, including the fine pin bones. This is a crucial step for a pleasant eating experience.
Place the deboned fish meat into a large mixing bowl and gently flake it using your fingers or a fork.
3
Combine the Ingredients
To the bowl with the flaked fish, add the finely chopped red onion, green chilies, minced garlic, and grated ginger.
Add the chopped coriander leaves, fresh lemon juice, and the remaining 1/2 tsp of salt.
Drizzle the raw mustard oil over the entire mixture. The pungent aroma is characteristic of this dish.
4
Mix and Serve
Using your hands is the traditional and best way to mix. Gently mash and combine all the ingredients until they are well incorporated. Avoid over-mixing into a paste; the chokha should have some texture.
Let the chokha rest for at least 10-15 minutes to allow the flavors to meld together.
Serve at room temperature as a side dish with steamed rice, dal, and roti for an authentic Bihari meal.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
