Kurthi Dal

What is Kurthi Dal? How is Khurthi Dal Prepared?

Kurthi Dal (also known as Khurthi Dal) is a traditional lentil dish from the Bihar and Jharkhand regions of India.

It’s a comforting, hearty dal (lentil curry) made primarily with kurthi dal (a type of lentil, also called kulthi dal or horse gram), a legume commonly used in rural Indian cooking.

Kurthi dal is highly nutritious and often considered to have several health benefits, such as improving digestion and boosting metabolism.

Key Ingredients:

• Kurthi Dal (Horse Gram): The main ingredient, of this legume is small, round, and brown. It has a slightly earthy flavour and a dense texture, making it filling and rich in proteins and fibre.
• Spices: Common spices used in Kurthi Dal include cumin, turmeric, red chilli powder, garam masala, asafoetida (hing), and dry mango powder (amchur) for a tangy flavour.
• Ginger, Garlic, and Green Chilies: These add flavour and depth to the dish.
• Onions and tomatoes: Some versions of Kurthi Dal include sautéed onions and tomatoes to give the dal a thicker and richer base.
• Mustard Oil: This is often used for tempering (tadka) in Bihari and Jharkhandi cuisine, adding a pungent, distinct flavour to the dal.

What is the Cooking Method for Kurthi Dal?

1. Soaking the Lentils: Kurthi dal is often soaked for several hours (or overnight) to soften the lentils before cooking, as they can be tough if cooked directly without soaking.
2. Boiling the Lentils: The soaked dal is boiled in water until it becomes soft and mushy, usually with a pinch of turmeric to aid in the cooking process and add colour.
3. Tempering (Tadka): In a separate pan, mustard oil is heated, and ginger, garlic, green chillies, and onions are sautéed until golden brown. Then, spices such as cumin seeds, asafoetida, red chilli powder, and sometimes garam masala are added and fried to release their aromas.
4. The tempering mixture is added to the cooked dal, along with salt, amchur (dry mango powder), and sometimes tomato. The dal is simmered for a few minutes to let the flavours blend.
5. Garnishing: Fresh coriander leaves are typically added at the end for garnish.

What is the flavour profile of Kurthi Dal?

Kurthi Dal is characterized by its earthy, slightly bitter flavour from the horse gram. The use of mustard oil and spices gives it a rich, aromatic, and mildly tangy taste. The addition of amchur (dry mango powder) or sometimes tamarind enhances the tanginess, which balances out the earthiness of the lentils.

How is Kurthi Dal served?

Kurthi Dal is typically served with steamed rice or chapati (Indian flatbread). It pairs well with a side of pickle and papad for added flavor and crunch. It’s often enjoyed as part of a wholesome meal and is especially popular in rural areas for its filling nature and nutritional benefits.

What are the Health Benefits of Kurthi Dal?

• High in Protein: Horse gram is an excellent source of plant-based protein, making this dal ideal for vegetarians and vegans.
• Rich in Iron: It helps in boosting iron levels in the body, making it good for people with anaemia.
• Digestive Aid: Horse gram is known for its digestive properties and is often recommended for people dealing with digestive issues.

Cultural Significance:

In Bihar and Jharkhand, Kurthi Dal is often prepared during traditional festivals, weddings, or family gatherings.

It’s a dish that embodies the flavours of rural Indian cooking, and its simplicity and nutritional value have made it a staple in many households.

If you enjoy earthy, hearty flavours, Kurthi Dal is a must-try dish that’s both nourishing and comforting!