Keraw Dal (commonly spelled as Keraw, Kerao, or Kushi Keraw) is a highly unique, traditional regional pulse grown heavily across the fertile belts of Bihar, Jharkhand, and Eastern Uttar Pradesh.
The Grain Profile: These are essentially small-sized, field-dried gray or dark-greenish peas. While it can be processed into a split dal form (resembling small chana dal), it is heavily traded and cooked as whole dried seeds.
Cultural Importance: Keraw holds immense traditional and sacred significance in regional households. It is the primary, mandatory ingredient used to prepare Keraw ka Jhor (thick earthy curry) to break the holy fast during the Jitiya (Jivitputrika) festival.
Taste & Texture: It has a highly robust, deeply rustic, and nutty flavor profile. When slow-cooked or pressure-cooked, it turns creamy while maintaining its distinct earthy bite.
Best Used For: Preparing traditional regional curries (Jhor), festive gravies, local breakfast snacks (Godila), or rich mixed-lentil preparations.
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