Bihari-style Timbuche

Ingredients

In this Bihari adaptation of Timbuche, the fish-based broth is replaced with a base of spinach and lentils, making it a vegetarian dish. The Bihari-style Timbuche incorporates traditional Bihari spices such as cumin, coriander, turmeric, and garam masala, giving it a distinct flavor profile. The original Timbuche is typically served with rice, while the Bihari-style version can be enjoyed with rice or roti, reflecting the culinary traditions of Bihari cuisine. We alse have the original recipe for Timbuche, so you can check it out.

• 2 cups (470ml) spinach, chopped 2 cups (470ml) spinach, chopped
• 1 cup (200g) red lentils, rinsed 1 cup (200g) red lentils, rinsed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 green chili, slit 1 green chili, slit
• 2 tablespoons oil 2 tablespoons oil
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic and grated ginger. Sauté for a minute until fragrant.
4. 4.
   Add diced tomatoes and cook until they turn soft and mushy.
5. 5.
   Stir in coriander powder, turmeric powder, and garam masala. Cook for a minute to toast the spices.
6. 6.
   Add chopped spinach and cook until wilted.
7. 7.
   Add rinsed red lentils and 4 cups (940ml) of water. Bring to a boil.
8. 8.
   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the lentils are cooked and the stew has thickened.
9. 9.
   Season with salt to taste and garnish with fresh cilantro leaves.
10. 10.
    Serve hot with rice or roti.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them to remove any dirt or grit.
• Red lentils — Rinse the lentils under cold water before using to remove any impurities.

Tips & Tricks

• For a spicier version, increase the number of green chilies or add red chili powder.
• Adjust the consistency of the stew by adding more water if desired.
• Serve the Bihari-style Timbuche with a squeeze of lemon juice for a tangy twist.
• Experiment with different lentils such as masoor dal or moong dal for variations in texture and flavor.
• To make it more filling, add diced potatoes or carrots along with the lentils.

Serving advice

Serve the Bihari-style Timbuche hot in individual bowls. Accompany it with steamed rice or freshly made roti for a complete and satisfying meal.

Presentation advice

Garnish the Bihari-style Timbuche with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a deep bowl to showcase the vibrant green hue of the stew.