Bhikhari

Bhikhari is a traditional Indian dish that originated in the state of Bihar. It is a simple yet flavorful dish made from lentils, typically urad dal or moong dal, cooked with spices and served with rice. The name "Bhikhari" comes from the Hindi word "bhikha," which means alms or charity, reflecting the dish's humble origins and affordability. This dish is often prepared during festivals and special occasions, as well as during times of scarcity or hardship, when people rely on lentils as a staple food.

The preparation of Bhikhari involves soaking the lentils overnight, then cooking them with a blend of spices such as turmeric, cumin, coriander, and red chili powder. The dish is typically seasoned with salt and sometimes includes a touch of ghee or oil for added flavor. Bhikhari is often served with steamed rice, which complements the dish's earthy and slightly sweet taste. It is a popular street food in Bihar and is also enjoyed in other parts of India, particularly during festivals like Diwali and Holi.

Bhikhari is not only a culinary delight but also a reflection of the cultural and social fabric of Bihar. It is a dish that brings people together, whether it's shared among family members, friends, or even strangers during community gatherings. The simplicity and affordability of Bhikhari make it a staple in many households, especially in rural areas where resources may be limited. Despite its humble beginnings, Bhikhari has gained popularity beyond Bihar, becoming a beloved dish across India and beyond.