Aloo Bhate, Buta Dali, Janhi Bhaja and Tomato Khata

Ingredients

• 1 cup Chana Dal (Also known as Buta Dali. Rinse and soak for at least 2-4 hours.)
• 3 cup Water (For pressure cooking the dal.)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste.)
• 1 large Bay Leaf
• 1 inch Cinnamon Stick
• 2 pods Green Cardamom Pods (Lightly crushed.)
• 3 whole Cloves
• 1 inch Ginger (Peeled and finely grated.)
• 0.25 cup Fresh Coconut (Finely grated.)
• 1 tbsp Jaggery (Grated or powdered. Can be substituted with sugar.)
• 2 tbsp Ghee (For tempering.)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 whole Dried Red Chilies (Broken into halves.)
• 0.25 tsp Asafoetida (Also known as Hing.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Prepare and Pressure Cook the Dal

   • Rinse the chana dal thoroughly under running water. Soak it in ample water for at least 2-4 hours.
   • Drain the soaked dal completely. Transfer it to a pressure cooker.
   • Add 3 cups of fresh water, turmeric powder, salt, bay leaf, cinnamon stick, crushed green cardamom pods, cloves, and grated ginger.
   • Secure the lid of the pressure cooker. Cook on medium heat for 4-5 whistles, or for about 15-20 minutes.
   • Turn off the heat and allow the pressure to release naturally. This ensures the dal is perfectly cooked yet holds its shape.
2. 2

   Add Coconut and Sweetener

   • Once the pressure has fully released, carefully open the cooker.
   • Add the grated fresh coconut and grated jaggery to the cooked dal.
   • Stir gently to combine. Place the cooker back on the stove (without the lid) and let it simmer on low heat for 5-7 minutes. This allows the flavors to meld and the dal to thicken slightly.
3. 3

   Prepare the Tempering (Tadka)

Ingredients

• 500 g Ridge Gourd (Also known as Janhi or Turai, about 2 medium-sized)
• 2 tbsp Mustard Oil (Adds authentic Odia flavor)
• 1 tsp Panch Phoron (A five-spice blend of fenugreek, nigella, cumin, black mustard, and fennel seeds)
• 2 pcs Dried Red Chilli (Broken in half)
• 1 medium Onion (Thinly sliced)
• 5 cloves Garlic (Roughly chopped)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder (Adjust to your spice preference)
• 0.75 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the ridge gourd. Wash the janhi thoroughly. Use a peeler to lightly scrape off the sharp, hard ridges, leaving most of the green skin intact. Chop the gourd into 1/2-inch thick half-moon pieces and set aside.

2. 2

   Temper the spices. Heat mustard oil in a kadai or pan over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron and broken dried red chillies. Allow them to splutter for about 30 seconds until fragrant.

3. 3

   Sauté the aromatics. Add the chopped garlic and sliced onions to the pan. Sauté for 2-3 minutes, stirring frequently, until the onions become soft and translucent.

4. 4

   Cook the ridge gourd. Add the chopped janhi to the pan, followed by the turmeric powder, red chilli powder, and salt. Stir everything together until the janhi pieces are well-coated with the spices.

5. 5

   Simmer until tender. Cover the pan with a lid and reduce the heat to low. Cook for 10-12 minutes. The ridge gourd will release its own water, so no extra water is needed. Stir occasionally to prevent sticking. The dish is ready when the janhi is soft but still holds its shape, and most of the liquid has evaporated.

6. 6

   Garnish and serve. Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot as a side dish with steamed rice and dal.

Ingredients

• 500 g Tomatoes (About 4-5 medium, roughly chopped)
• 2 tbsp Vegetable Oil
• 1 tsp Panch Phoron (Odia five-spice blend)
• 2 pcs Dried Red Chilies (Broken in half)
• 0.25 tsp Hing
• 10 pcs Curry Leaves
• 1 inch Ginger (Finely grated)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 3 tbsp Jaggery (Grated or powdered)
• 0.75 tsp Salt (Or to taste)
• 0.5 cup Water
• 4 pcs Dates (Pitted and roughly chopped)
• 0.5 tsp Roasted Cumin Powder

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat oil in a medium pan or kadai over medium heat.
   • Once the oil is hot, add the panch phoron. Allow the seeds to crackle and become fragrant, which should take about 30-40 seconds.
   • Add the broken dried red chilies and hing. Sauté for 10 seconds.
   • Carefully add the curry leaves and grated ginger, as they will splutter. Sauté for another 30 seconds until the raw smell of ginger disappears.
2. 2

   Cook the Tomatoes

   • Add the chopped tomatoes to the pan along with turmeric powder, red chili powder, and salt.
   • Stir well to combine all the spices with the tomatoes.
   • Cover the pan and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften completely and turn mushy.
3. 3

   Simmer and Thicken the Khata

   • Add the grated jaggery, chopped dates, and 1/2 cup of water to the pan.
   • Stir continuously until the jaggery dissolves completely into the mixture.