It is a traditional and a delicious lentil preparation from the region of Odisha. It is unique in the sense that it is cooked with all the vegetables thus making it very healthy and nutritious. It can be relished either with rice or chapattis.
- 3/4 cup Tuvar dal (split pigeon pea lentil)
- 3 parwal (pointed gourd), chopped
- 1/4 of a medium raw papaya, chopped
- 1 potato, chopped
- 1 small raddish, chopped
- 1/2 raw plantain, chopped
- 1 onion, chopped
- 2 bay leaves
- 1/2 tsp. cumin seeds
- 1/2 tsp. mustard seeds
- 2 dry red chilies
- 1 tsp. ginger, grated
- 1 tsp. cumin powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1/2 tsp. chili powder
- 2 tbsp. mustard oil
- 1 tsp. ghee (clarified butter)
Pressure cook the dal along with all the chopped veggies, turmeric powder and 2 cups water for 2 whistles. Heat oil in a pan and temper with bay leaves, cumin seeds, mustard seeds and dry red chillies.
After the spices stops spluttering, add the onion and ginger and saute till light brown. Add the boiled dal, cumin powder, salt and red chili powder. Simmer for 2-3 minutes. When done, add ghee and mix well. Serve with hot steamed rice.