Darbhanga Makhana Launglat Symphony
Darbhanga Makhana Launglat Symphony is a classic dish from the Mithila region of Bihar, India, that combines the earthy flavors of potatoes (launglat) and makhana (fox nuts) in a fragrant symphony of spices. This simple yet satisfying dish is a testament to the culinary prowess of the Mithila region, where humble ingredients are transformed into extraordinary meals.
The origins of Darbhanga Makhana Launglat Symphony can be traced back to the ancient city of Darbhanga, which was once a flourishing center of trade and culture in the Mithila region. The dish is believed to have been created by the royal chefs of the Darbhanga Raj, who were renowned for their culinary skills. Over the centuries, the recipe has been passed down from generation to generation, and it remains a beloved dish in the Mithila region today.
Darbhanga Makhana Launglat Symphony Darbhanga Makhana Launglat Symphony Darbhanga Makhana Launglat Symphony Darbhanga Makhana Launglat Symphony
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • Potatoes (launglat)
  • Makhana (fox nuts)
  • Ginger-garlic paste
  • Green chilies
  • Red chili powder
  • Turmeric
  • Cumin seeds
  • Cinnamon stick
Instructions
  1. Soak the makhana in water for at least an hour.
  2. Heat oil in a pressure cooker or heavy-bottomed pan.
  3. Add the ginger-garlic paste, green chilies, red chili powder, turmeric, and cumin seeds and sauté until fragrant.
  4. Add the potatoes and makhana and stir to combine.
  5. Add enough water to cover the potatoes and bring to a boil.
  6. Close the pressure cooker and cook for 2-3 whistles.
  7. Once the pressure has released naturally, open the cooker and add the cinnamon stick.
  8. Simmer for a few more minutes until the potatoes are tender and the sauce has thickened.
Why It Works
  • The combination of potatoes and makhana creates a textural contrast that is both satisfying and delicious.
  • The fragrant blend of spices, including ginger, garlic, green chilies, red chili powder, turmeric, and cumin seeds, adds depth and complexity to the dish.
  • The addition of cinnamon stick at the end of cooking gives the dish a subtle warmth and aroma.
  • The pressure cooker method of cooking ensures that the potatoes are cooked evenly and quickly.
  • The dish is best served hot, with rice or roti.