1. Mooli moong dal, bagara baingan, banjara gosht, paneer methi chaman, mutton vindaloo.

2. Arhar, urad, moong, gram, pea, lentils, and khesaria are some of the pulses cultivated in Bihar

3. They are major source of pulses, both arhar, tuar and moong daal which grow in these regions.

4. Bareilly's chatpati chaat is made with cooked moong dal, which is the lightest of all the dals and is super rich in proteins