Keoti Dal – Regional Delicacy & Rich Heritage of Mithila Region

Keoti Dal holds historical and cultural significance in the Mithila region and is deeply rooted in the culinary traditions of Bihar and Eastern Uttar Pradesh. Its importance stems from its role in showcasing the region’s historical agricultural practices, communal dining customs, and its place in rituals and festivals. It also reflects the rich historical heritage of the region in term of choosing a perfect nutritional daily diet.

History of Mithila Region in terms of Agriculture

The Mithila region, spanning Bihar and Nepal’s Terai, has a rich agricultural history rooted in its fertile alluvial plains that are nourished by the Holy Ganga and its tributaries. Agriculture has been central since the Vedic period, with references in texts like the Satapatha Brahmana and the Ramayana, where King Janaka’s kingdom is depicted as lush and prosperous. Early crops included rice, wheat, lentils like Urad, Chana, Arhar, Matar etc. were supported by rudimentary irrigation.

During the Gupta era, Mithila went over a drastic change and established itself as a center of learning and agricultural production, advancing techniques like crop rotation and water management were increasingly being used in Mithila during this era. During this time Mithila was known for its best quality lentils and oil seeds.

In the medieval period, rulers introduced new crops and irrigation techniques, while the colonial era shifted focus to cash crops like indigo, disrupting traditional systems. Despite these changes, staples like rice and lentils remained central.
Mithila’s agricultural legacy is evident in its festivals, sustainable practices, and traditional dishes like Keoti Dal.

What is Keoti Dal

Keoti Dal is a traditional lentil dish (daal) from the Mithila region of India and Nepal, particularly popular in Bihar and eastern Uttar Pradesh. It is known for its distinctive smoky flavor and is often served during special occasions and festivals.

As the name suggests, it must be a regular diet of Kewats, the one who sails a boat.

Some Key Features of Keoti Dal

Mixed Lentils: Keoti Dal is typically made by mixing various types of lentils, such as arhar (toor), moong, masoor, and chana dal, creating a rich and nutritious dish.

Smoky Flavor: A unique aspect of Keoti Dal is its smoky aroma, achieved through the process of “dhungar.” This involves heating a piece of charcoal until red-hot, placing it in the cooked dal, and pouring a small amount of ghee over it. The vessel is then covered to trap the smoke.

Spices and Tempering: The dal is flavored with a tempering (tadka) of mustard seeds, cumin seeds, dried red chilies, garlic, ginger, and sometimes asafoetida (hing). Turmeric, coriander, and chili powder are commonly used spices.

Consistency: Keoti Dal usually has a medium-thick consistency, making it perfect to pair with steamed rice or roti.

Regional Variations: Some recipes may include the addition of vegetables like bottle gourd (lauki) or drumsticks for added flavor and nutrition.

Recipe of Keoti Dal (with reference videos)

Ingredients

Mixed Lentils (arhar/toor, moong, masoor, chana): 1 cup (equal portions of each)
Water: 4 cups
Turmeric powder: 1/2 tsp
Salt: To taste

For Tadka:
Ghee (clarified butter): 2 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Asafoetida (hing): A pinch
Dried red chilies: 2
Garlic: 4-5 cloves, finely chopped
Ginger: 1-inch piece, grated
Green chilies: 2, slit
Onion: 1 medium, finely chopped
Tomato: 1 medium, chopped
Red chili powder: 1/2 tsp
Coriander powder: 1 tsp

For Smoking (Dhungar):
Charcoal: 1 small piece
Ghee: 1 tsp

Instructions to Prepare Keoti Dal

Cook the Lentils:
Wash the lentils thoroughly and soak for 30 minutes.
Pressure cook the lentils with water, turmeric, and salt for 3-4 whistles or until soft. Mash lightly and set aside.

Prepare the Tempering:
Heat ghee in a pan. Add mustard seeds and cumin seeds. Let them splutter.
Add asafoetida, dried red chilies, garlic, ginger, and green chilies. Sauté until fragrant.
Add onions and cook until golden brown. Stir in tomatoes, red chili powder, and coriander powder. Cook until the tomatoes soften.

Combine Lentils and Tempering:
Pour the cooked lentils into the tempering mixture. Mix well and simmer for 5-7 minutes. Adjust consistency with water if needed.

Smoke the Dal (Dhungar):
Heat the charcoal until red-hot. Place it in a small bowl or foil cup.
Place the bowl on top of the dal, pour 1 tsp ghee over the charcoal, and immediately cover the pot to trap the smoke. Let it infuse for 2-3 minutes, then remove the bowl.

Serve:
Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Some Video Suggestions

Keoti Dal | Sizzling Dals | Chef Sanjeev Kapoor | FoodFood – by FoodFood

Keoti Dal | Kewati Dal Recipe | Mixed Dal Recipe | केवटी दाल – By Foodingale