Kushi Kerao Ka Jhor
Unlike many other Indian cuisines, very little is known about Bhojpuri food. Chef Ajay Chopra introduces you to Kushi Kerao dal and teaches you to cook it in a thick spicy tomato gravy.
Kushi Kerao ka Jhor Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 1

Cooking Time

-15 Min

Difficulty

- Medium

Preparation Time

- 10-12 Min

INGREDIENTS

  • For Kushi Kerao Ka Jhor: 250 gm black peas
  • 1 tbsp mustard oil
  • 1 onion
  • 2 tsp ginger garlic paste
  • 1 tsp coriander powder
  • ½ tsp red chilli powder
  • ¼ tsp turmeric powder
  • salt
  • 1 tomato
  • 2 coriander leaves springs
  • ghee
  • green chilli
  • FOR N
  • /

HOW TO PREPARE KUSHI KERAO KA JHOR

  1. 1

    Procedure to make Kushi Kerao ka Jhor: In a mixer jar, add half of the black peas and grind it.
  2. 2

    Chop onions and tomatoes.
  3. 3

    In a heated fry pan add mustard oil, chopped onions and cook it until it turns brown.
  4. 4

    Chop green coriander leaves.
  5. 5

    In the pan add ginger - garlic paste, coriander powder, red chilli powder, turmeric powder, salt and mix it.
  6. 6

    Add chopped onions, water in the pan.
  7. 7

    Add the Kushi Kerao crush in the pan and mix it.
  8. 8

    Add the leftover black peas, water and mix it.
  9. 9

    Add chopped fresh coriander leaves.
  10. 10

    To garnish add ghee, green chilli and Kushi Kerao ka Jhor is ready to serve with rice.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During his stint in the UK, he was voted one of the eight best Indian chefs of London. Not only has he helped change the perception of Indian cuisine in the proverbial West, he has earned a huge fanbase for his contemporary take of traditional Indian dishes. Chopra has also been a judge on MasterChef India, and has anchored some of LF’s most successful shows.

Other Shows by host:
Northern Flavours | Northern Flavours - Season 3 |
Recipes by chef:

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