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
Build a full meal around Jharkhand Dal
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Moong Dal , yellow |
|
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 Chili , slit |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , 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.