are also added. It is served with raita. Meethi Jaauri: Rice is cooked with either jaggery or sugar. Dry fruit and saffron are added to it. Dahi Jaauri: Partially cooked rice is mixed with beaten curd/yoghurt. Spices are added to enhance the taste and flavour. Doodh Jauri: Rice is cooked in milk with ghee, dry fruits, sugar and spices like cardamom. This dish resembles kheer, but the former is thicker. Khichdi: It is often consumed as a convalescent food. But is also prepared on Makar Sankranti and in Magh month. Khichdi is mostly consumed with pickle, chutney, pappad and yoghurt. Khatua, a variant of khichdi flavoured by lemon juice, is also prepared. Lentils and pulses Dals: Lentils are mostly cooked in soups and consumed with rice and rotis. Various kinds of lentils are used in Bhojpuri cuisine, like arhar (pigeon pea), chana (split chickpea), moong (mung bean), matar (yellow peas) and urad dal (vigna mungo). However, arhar dal is most commonly cooked. It is often flavoured with dry mango, panchphorn and jaggery. Dal Pitthi/Pithori: Small wheat dumplings are made and cooked along with dal. Dal gets a thick consistency. Dal pitthi/pithori is a combo in itself like dal roti or dal bhaat. Advari: It is prepared from fermented urad dal. Urad dal is soaked in water and left to ferment. After fermentation it is husked and ground to a paste. Salt, spices, and pulp of matua (petha) is added in it. Small dumplings are made out of the batter and left to dry in the sun. These are then fried in hot oil. Advaris are added in vegetable preparations or rice dishes. Phulvara (Pholourie): These are fritters made using urad flour powder known as dhuaans locally. Dhuaans batter is prepared with spices like black pepper and asafoetida. Small dumplings from batter are fried in hot oil. A hole is made in their centre using a wooden stick. It is served with chutney or dipped in yoghurt. Peas and beans Ghughni: a curry made of soaked and boiled peas or chickpeas. Variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. Nimona: a spicy curry made by mincing peas or beans and sometimes even vegetables. Matar ka nimona is the most common variant. Other than this nimonas are also made with kala channa and gobhi. It is a popular winter dish.