Authentic Mithila Keerai Dal with Phulka
A deeply comforting and nutrient-rich staple from the Mithila region of Bihar, combining tender greens with delicately spiced lentils. Served warm with soft phulkas, it offers a wholesome taste of traditional village cooking.
40min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Wash the moong dal thoroughly and add it to a pressure cooker along with 3 cups of water, turmeric powder, and salt.
2
Pressure cook for 3 to 4 whistles until the dal is soft and completely mashed.
3
Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then let it cool marginally.
4
Add cumin seeds and dry red chillies to the hot oil, allowing them to splutter.
5
Add the sliced onions and sauté until golden brown, then stir in the ginger-garlic paste and green chillies.
6
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the masala.
7
Stir in the chopped greens and cook for a few minutes until they wilt completely.
8
Pour the cooked moong dal into the pan, mix well with the tempering, and simmer for 5 minutes on low heat.
9
Garnish with fresh coriander leaves and serve piping hot with freshly made phulkas.
Ingredients
1 cup yellow moong dal, washed and drained
2 cups fresh spinach or amaranth leaves, finely chopped
1 medium onion, finely sliced
2 tomatoes, chopped
1 tsp ginger-garlic paste
2 green chillies, slit
1/2 tsp turmeric powder
1 tsp cumin seeds
2 dry red chillies
2 tbsp mustard oil
Salt to taste
3 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.