Dal from Oriya Kitchen

  Dal (Lentils)




3/4 cup Toor dal
1/3 cup Chana Dal
1 tsp ghee or oil
1 peeled potato and cut into large pieces
1/2 lb of yellow squash cut into pieces
1 small eggplant cut into medium size pieces
1 green Banana cut into medium size pieces
2 tsp of grated coconut
4 dried red chillies
1 tbs of ginger minced
1 tbs turmeric
1 tsp of chari-phutana (cumin, mustard, fennel, fenu greek) seeds
1 tsp of cumin seed
Salt to taste

1. Dry roast 1 tsp of cumin in a pan and grind it properly and leave it aside
2. Boil 4 cups of water  and add both dals (toor and chana), coconut, salt, minced ginger and turmeric and
   leave it until Dals is half cooked'
3. Add all vegetables viz. potato, banana, squash, egg plant and cook until daal is cooked properly
4.  Fry the chari-phutana until it fluters and then add it to the dal
5.  Mix the cumin powder from Step 1 and serve with Rice

Chana Dali  of Puri Jagannath Temple

( By Gobinda Suara of Jagannath Temple,
Source: OSA Souvenir, 1998)



a.  2 cups of Chana dal - wash and clean it
b.  1/4 cup grated coconut
     2 cinnamon sticks
     4 black cardamom
     4 cloves
     1 tsp whole black pepper powder
     1 tsp cumin seeds
     1 tsp coriander seeds

c. salt, turmeric, a pinch of sugar
d. 1 tsp ghee plus chari-phutana seeds
     (cumin, mustard, fennel, fenu greek)


1. Boil the clean chana dal in hot water
   and add salt, turmeric and sugar
   Cook until dal boils properly and dal is thick

2. Blend all ingredients in "b" together.
    Add it to the dal after it is almost cooked and simmer it for
    another 20 minutes
3. Fry the chari-phutana until it fluters and then add it to the dal

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