Jharkhand Dal
Veg
Vegan
Masoor (red lentil) or arhar (toor) dal cooked until tender, then finished with a sizzling mustard oil tempering of dried red chillies, mustard seeds, and sometimes raw garlic — the daily foundational dish of Jharkhand. Eaten in a large bowl, usually poured over rice, and always accompanied by a smear of aloo chokha or saag. Unpretentious, nourishing, and the backbone of every tribal meal.
Cuisines
Jharkhand
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | yellow moong dal |
| 3 cups | water |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 inch | ginger, finely chopped |
| 2 cloves | garlic, finely chopped |
| 1 medium | tomato, chopped |
| 1 small | onion, finely chopped |
| 2 | green chilies, slit |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash the moong dal thoroughly under running water and soak it for 15 minutes.
- 2 In a pressure cooker, add the soaked dal and 3 cups of water. Pressure cook for 2-3 whistles until the dal is soft.
- 3 In a pan, heat ghee over medium heat. Add cumin seeds and let them splutter.
- 4 Add chopped onions and sauté until they turn golden brown.
- 5 Add ginger, garlic, and green chilies. Sauté for another minute until fragrant.
- 6 Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
- 7 Add the cooked dal to the pan and mix well. Adjust the consistency by adding water if needed.
- 8 Simmer the dal for 5-10 minutes on low heat, allowing the flavors to blend.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a smoky flavor, you can add a bit of roasted cumin powder at the end.