Bihari Arna, Chhatu Rai and Buta Dali

Ingredients

• 250 g Button Mushrooms (Cleaned and quartered)
• 2 pcs Potatoes (Medium, peeled and cut into 1-inch cubes)
• 1.5 tbsp Black Mustard Seeds
• 0.5 tbsp Yellow Mustard Seeds (Optional, helps balance the pungency)
• 6 pcs Garlic Cloves
• 3 pcs Green Chilies (Slit lengthwise, adjust to taste)
• 1 pcs Onion (Large, finely chopped)
• 2 pcs Tomatoes (Medium, finely chopped)
• 3 tbsp Mustard Oil (Essential for authentic flavor)
• 1 tsp Panch Phoron (Odia five-spice blend)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Optional, for extra heat and color)
• 1 tsp Salt (Adjust to taste)
• 1.5 cup Water (Warm)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Mustard Paste

   • Soak the black and yellow mustard seeds in 1/4 cup of warm water for at least 30 minutes. This crucial step helps to reduce their natural bitterness.
   • Drain the water. In a small grinder jar, combine the soaked mustard seeds, garlic cloves, and 1 green chili.
   • Add 2-3 tablespoons of fresh water and a pinch of salt, then grind to a very smooth paste. Set aside.
2. 2

   Sauté Vegetables and Aromatics

   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke slightly.
   • Carefully add the cubed potatoes and fry for 4-5 minutes, stirring occasionally, until they are light golden brown on the edges. Remove with a slotted spoon and set aside.
   • In the same oil, reduce the heat to medium. Add the panch phoron and let the seeds crackle for about 30 seconds.
   • Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the remaining 2 slit green chilies and cook for another minute.
3. 3

   Cook the Masala Base

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)