Ukhosi

Ukhosi is a traditional dish originating from the Indian subcontinent, particularly popular in the states of Bihar and Jharkhand. It is a type of lentil-based preparation, often described as a thick stew or dal. The primary ingredient in Ukhosi is usually split pigeon peas, also known as toor dal or arhar dal, although other lentils can sometimes be used.

The preparation involves boiling the lentils until they are very soft and then mashing them to achieve a thick consistency. Spices play a crucial role in flavoring Ukhosi, with common additions including turmeric, cumin, coriander, and chili powder. Often, a tempering or *tadka* is prepared separately and poured over the cooked lentils. This tempering typically consists of ghee or oil heated with mustard seeds, cumin seeds, dried red chilies, and sometimes garlic and asafoetida.

Ukhosi is generally served hot as a side dish, accompanying rice or roti. Its texture is hearty and substantial, making it a comforting and nutritious meal. Variations exist across different households and regions, with some recipes incorporating vegetables like tomatoes, onions, or spinach to enhance flavor and nutritional value. It is a staple in many homes, appreciated for its simplicity and wholesome qualities.