KUSHI KERAO KA GODILA, LENTIL CURRY FROM BIHAR
Kushi Kerao ka Godila is an absolutely delightful Lentil curry from the state of Bihar. The credit for this recipe goes to Uma Sinha who is my recepedia for Bihari cuisines.
The star ingredient for this recipe is Kushi Kerao. Kushi Kerao comes from the family of dry small peas. It is an important offering during the holy festival of Chhath (dedicated to Sun) and Jivitputrika or Jitiya (celebrating the glory of motherhood) in Bihar (and the neighbouring states) in India and in Nepal.
Godila is similar to Nimona, another pea based popular recipe from the state of Uttar Pradesh. For Nimona, the key ingredient is fresh green pea.
Although Kushi Kerao is the star ingredient for this recipe, you can use dry green or black peas (kala vatana) as substitutes.
This recipe will yield 6 servings, each having 69 kcal with 10.94 grams of carb and 2 grams of protein.
What is Jitiya?
Jitiya celebration takes place in the Krishna Paksh of the Ashwin maas (month) on Ashtami tithi (eighth day) as per the Indian Lunar calendar.
It has been a tradition for women to worship Lord ‘Jeetmahan Gonsai’ and fast for 24 hours. The fasting continues for 24 hours without even drinking water. It is also customary to have curries prepared with kushi kerao while breaking the fast. Kerao along with some leafy greens like Poi Saag is mixed to make a special curry during the Jitiya festival. But this Godila recipe is an everyday recipe, so you can make it anytime.
Bihar has a rich food heritage. The curries have a base of light gravy keeping the actual flavor of the vegetables intact.
You can check some more of my Bihar influenced recipes here. You will definitely like them if you like this recipe!
I assure you this recipe is worth a try, and will be happy to read your comments on this Kushi Kerao ka Godila!
Kushi Kerao Ka Godila, Lentil curry from Bihar
- I used the small jar of Vitamix for grinding Kushi Kerao.
Ingredients for the paste
- ½ cup Kushi Kerao wash and soak in water (either overnight or at least for 6 hours)
- ½ inch Ginger
- 2 nos Green Chillies
Ingredients for Tempering
- 1 tbsp Mustard Oil
- ¼ tsp Cumin Seeds
- 2 nos Cloves
- ½ inch Cinnamon Stick
- 1 no Black Cardamom
- 2 nos Bay Leaves
Ingredients to add to the Tempering
- 2 pinches Asafoetida
- 1 piece Onions (chopped). This will be approx 60 grams in weight.
- 1 piece Potato (big chunks) This will be approx 120 grams in weight.
- ½ tsp Cumin Powder
- ½ tsp Coriander Powder
- ½ tsp Turmeric Powder
- ½ tsp Grated Ginger or Ginger Paste
- ¼ tsp Red Chilli Powder
- ¼ tsp Ground Black Pepper
- 2 tsp Salt
- Add the soaked kushi kerao, ginger and green chillies to a small blender jar.
- Make a slightly coarse paste using a little bit of water.
- Heat a heavy bottomed pan. Add 1 tbsp of mustard oil to it.
- Add all the tempering ingredients and saute for a minute.
- Then, add asafoetida, onions and potatoes.
- Saute for around 3-4 minutes.
- Then, add all the ingredients listed under 'Dry Spices".
- Add a little bit of water at this stage so that the spices do not burn.
- Keep sauteing for about 4 to 5 minutes.
- Add the prepared kerao paste.
- Continue to saute for 5 more minutes.
- Add water little by little while continuously stirring. You will need to add at least 1.5 cups of water in total.
- Let the curry come to a boil.
- Cover with a lid when the curry starts to boil and let it cook for about 10 minutes on low flame.
- Turn off the flame once the potatoes turn tender.
- Sprinkle coriander leaves or any other greens of your choice.
- Drizzle some ghee and serve hot with steamed rice.
6 servings per container
- Amount Per ServingCalories69
- % Daily Value *
- Total Fat
- Saturated Fat 0.29g 2%
- Sodium 569.68mg 24%
- Potassium 258.38mg 8%
- Total Carbohydrate
- Dietary Fiber 1.38g 6%
- Sugars 1.67g
- Protein 2.05g 5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.