Jharkhand Dal

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.