Kushi Kerao Ka Godila, Lentil curry from Bihar
Kushi Kerao ka Godila is an absolutely delightful Lentil curry from the state of Bihar. The star ingredient for this recipe is Kushi Kerao. Kushi Kerao comes from the family of dry small peas.
Equipment
- I used the small jar of Vitamix for grinding Kushi Kerao.
Ingredients
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.
Dry Spices
- 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
Instructions
- 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.
