Make Delicious Bihar Special Godila At Home With Simple Ingredients

Godila is a flavorful Bihari dish made with peas or chickpeas cooked in a spiced gravy. The gravy is made with tomatoes, onions, and a blend of spices, then simmered with the peas or chickpeas. It is best served with rice or roti. Garnish with fresh coriander for an authentic touch.

Godila is a Bihari special dish prepared with green peas or chickpeas cooked in a rich and spicy gravy. The peas or chickpeas are boiled, then added to a gravy made with tomatoes, onions, and a mix of spices like turmeric, coriander, and cumin. The dish is simmered to allow the flavors to blend. Garnished with fresh coriander leaves, it is typically served with rice or roti. You can adjust the spice levels and consistency to your preference. This comforting dish is a great winter meal option.

Ingredients

For Cooking Peas or Chickpeas:

1 cup green peas (fresh or frozen) or black chickpeas (soaked overnight)
3 cups water
½ teaspoon salt
¼ teaspoon turmeric powder

For the Gravy:

2 tablespoons mustard oil
1 teaspoon cumin seeds
2 bay leaves
1 dry red chili
1 large onion (finely chopped)
1 teaspoon ginger-garlic paste
2 tomatoes (pureed or finely chopped)
½ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon red chili powder
½ teaspoon garam masala
Salt to taste
½ teaspoon amchur (dry mango powder) or lemon juice
2 tablespoons chopped coriander leaves (for garnish)

Step-by-Step Recipe for Godila

Step 1: Cook the Peas or Chickpeas

If using black chickpeas (kala chana), soak them overnight. Drain and rinse before cooking.
In a pressure cooker, add peas/chickpeas, water, salt, and turmeric.
Cook for 3-4 whistles if using chickpeas, or 1-2 whistles if using peas.
Let the pressure release naturally. Keep the cooked peas aside along with the cooking water.

Step 2: Prepare the Tempering

Heat mustard oil in a pan until it starts smoking lightly. This removes the raw smell.
Lower the heat and add cumin seeds, bay leaves, and dry red chili. Let them splutter.
Add finely chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook for a minute until fragrant.

Step 3: Prepare the Masala Base

Add pureed or finely chopped tomatoes to the pan. Stir well.
Cook until the tomatoes turn soft and the oil starts separating.
Now add turmeric, coriander powder, cumin powder, and red chili powder. Stir and cook for 2 minutes.

Step 4: Add Cooked Peas or Chickpeas

Add the boiled peas/chickpeas along with their cooking water into the pan.
Mix well and let it simmer for 5-7 minutes on low heat.
If needed, mash a few peas/chickpeas with the back of a spoon to make the gravy thicker.