A traditional sweet rice pudding from Bihar, slow-cooked with fragrant rice, rich jaggery, and creamy milk. This comforting dessert, flavored with cardamom, is a festive favorite.
Prep15 min
Cook45 min
Soak30 min
Servings4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
Ingredients
0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
1 cup Jaggery (Grated or powdered)
4 cup Full-Fat Milk
1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
A quintessential Odia delicacy where tender fried eggplant is bathed in a pungent, savory gravy made from ground mustard seeds. This dish offers a unique sharp flavor that pairs beautifully with steamed rice.
A comforting and flavorful North Indian lentil dish made with pigeon peas. The creamy, boiled dal is finished with a sizzling tempering of spices in ghee, making it a perfect everyday meal with rice or roti.
About Bihari Arna, Baigana Besara and Arhar Dal Tadka
Tangy Baigana Besara with protein-packed Harada Dali and spiced Arna - an aromatic, fiber-rich delight!
This odia dish is perfect for lunch. With 1042.74 calories and 27.410000000000004g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
Rinse the Gobindobhog rice under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2
Cook the Rice
In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3
Make the Jaggery Syrup
While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4
Simmer with Milk
Pour the 4 cups of full-fat milk into the pot with the mashed rice.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5
Combine Jaggery and Milk (Crucial Step)
Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6
Finish and Thicken
Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
Turn off the heat. The arna will continue to thicken as it cools.
7
Garnish and Serve
Transfer the Bihari Arna to serving bowls.
Garnish with slivered almonds and chopped cashews.
Serve warm or chilled according to your preference.
4
Serving size: 1 serving
258cal
4gprotein
14gcarbs
22gfat
Ingredients
500 g Eggplant (cut into 1.5-inch thick rounds or long wedges)
2 tbsp Yellow Mustard Seeds
1 tbsp Black Mustard Seeds
1 tsp Cumin Seeds (for the paste)
6 cloves Garlic Cloves (peeled)
2 pcs Green Chili (adjust to your spice preference)
0.33 cup Mustard Oil (divided)
1 tsp Panch Phoran (Odia five-spice blend)
2 pcs Dried Red Chili (broken in half)
1 medium Tomato (finely chopped)
0.75 tsp Turmeric Powder (divided)
1.25 tsp Salt (or to taste)
1.25 cup Water (adjust for desired consistency)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Eggplant and Mustard Paste
Wash and cut the eggplant into 1.5-inch pieces. In a bowl, toss the eggplant with 1/2 tsp salt and 1/4 tsp turmeric powder. Set aside for 15 minutes to release moisture.
In a separate small bowl, soak the yellow mustard seeds, black mustard seeds, cumin seeds, garlic cloves, and green chilies in 1/4 cup of warm water for at least 15 minutes. This step is crucial to reduce bitterness.
Transfer the soaked ingredients to a grinder or blender. Blend into a very fine, smooth paste, adding a little more water if necessary to facilitate grinding.
2
Shallow Fry the Eggplant
Heat about 1/4 cup of mustard oil in a wide pan or kadai over medium-high heat until it is fragrant and just begins to smoke.
Carefully place the marinated eggplant pieces in the hot oil in a single layer. Avoid overcrowding the pan; fry in batches if needed.
Shallow-fry for 3-4 minutes per side, until they are golden brown and tender. Remove with a slotted spoon and set aside on a plate.
3
Prepare the Besara Gravy
In the same pan, use the remaining oil (add more if needed to have about 2 tbsp). Heat it over a medium flame.
1 cup Arhar Dal (Also known as Toor Dal or Pigeon Peas)
3 cup Water (For pressure cooking the dal)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Ghee
0.5 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
2 pcs Dried Red Chilies (Broken in half)
1 pcs Onion (Medium, finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
2 pcs Tomato (Medium, finely chopped)
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for serving)
Instructions
1
Cook the Dal
Rinse the arhar dal under running water until the water runs clear. Soaking for 30 minutes is optional but helps in faster cooking.
Transfer the rinsed dal to a pressure cooker. Add 3 cups of water, turmeric powder, and salt.
Secure the lid and cook on medium-high heat for 4-5 whistles, which takes about 15-20 minutes.
Turn off the heat and allow the pressure to release naturally. This is crucial for perfectly soft lentils.
Once the pressure is gone, open the lid and whisk the dal gently with a wire whisk or the back of a ladle until it reaches a smooth, creamy consistency. If it's too thick, add a little hot water and mix well.
2
Prepare the Tadka (Tempering)
Heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the mustard seeds and let them splutter.
Add the cumin seeds and let them sizzle for about 30 seconds until they turn golden brown and aromatic.
Add the hing and dried red chilies. Sauté for a few seconds.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the panch phoran and dried red chilies. Allow them to crackle for about 30 seconds to release their aroma.
Add the finely chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
Lower the heat completely. Add the prepared mustard paste, the remaining 1/2 tsp turmeric powder, and salt. Sauté for only 1-2 minutes, stirring constantly, until the raw smell of the paste disappears. Do not overcook, as this will make the gravy bitter.
4
Combine and Simmer
Pour in 1 to 1.25 cups of water and mix well, gently scraping the bottom of the pan to release any flavorful bits.
Bring the gravy to a gentle simmer over medium heat.
Carefully slide the fried eggplant pieces into the simmering gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggplant to absorb the flavors of the gravy as it thickens slightly.
5
Garnish and Serve
Turn off the heat. Garnish generously with freshly chopped coriander leaves.
Let the Baigana Besara rest for 5-10 minutes before serving to allow the flavors to meld.
Serve hot with steamed rice for an authentic Odia meal.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Complete the Tadka and Combine
Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
Add the red chili powder and coriander powder. Sauté the spices for one minute until the oil starts to separate from the masala.
Pour this entire tadka mixture into the cooked dal in the pressure cooker.
Add the garam masala and mix everything well.
4
Simmer and Serve
Place the pressure cooker back on low heat and bring the dal to a gentle simmer. Let it cook for 2-3 minutes to allow the flavors to meld together.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Squeeze fresh lemon juice just before serving, if desired.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
