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Contributed by:
Shobha Kumar, Mumbai
Shobha Kumar, Housewife



Peas (matar ka dana) - 500 gm (coarsely ground)
Masala Badi (kumhrauri) - 4
Tomato - 2 (chopped)
Onion - 2 ( finely chooped)
Ginger Paste - 1 tsp
Garlic Paste - 1-and-a-1/2 tsp
Haldi Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Jeera (sabut) - 1/2 tsp
Jeera Powder - 1-and-a-1/2 tsp
Dhaniya Powder - 2 tsp
Black Pepper Powder - 1-and-a-1/2 tsp
Hing - 1 pinch
Cooking Oil - 6 tbsp
Pure Ghee - 2 tsp
to taste

Method of Preparation

1. Heat 3 tbsp oil in a Kedahi. Fry badis lightly and keep aside.
2. Add sabut jeera and hing in the oil remaining in the Kedahi.
3. Add ground peas and fry till completely dry. Keep aside.
4. Heat again 3 tbsp oil in the Kedahi.
5. Add chopped onion and fry till golden colour.
6. Add garlic paste and fry a little.
7. Add ginger paste and all masala powders* (except garam masala). Fry.
8. Add chopped tomato and cook till soft.
9. Add garam masala, peas, badis, salt and 2 cups of water.
10. Cook for half-an-hour on low fire or simply pressure cook.
11. Serve nimona topped with pure desi ghee.

Notes & Tips

1. * All masala powders should be mixed with little water before adding.
2. Nimona is a hot favourite dish of Uttar Pradesh and is equivalent to "Gudila" of Bihar.