Bihari Arna, Mati Handi Dal and Baigana Poda

Ingredients

• 1 cup Arhar Dal (also known as toor dal)
• 4 cup Water (for cooking the dal)
• 1 pcs Onion (medium, finely chopped)
• 1 pcs Tomato (medium, finely chopped)
• 1 inch Ginger (grated)
• 4 cloves Garlic (minced)
• 2 pcs Green Chilli (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder (or to taste)
• 1 tsp Salt (or to taste)
• 2 tbsp Ghee (for tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 pcs Dried Red Chilli (broken in half)
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Dal and Clay Pot

   • Wash the arhar dal under running water until the water runs clear. Soak it in 2 cups of water for at least 30 minutes to ensure even cooking.
   • If using a new or infrequently used clay pot (mati handi), submerge it completely in water for at least 2 hours before use to prevent it from cracking on the stove.
2. 2

   Combine Ingredients in the Handi

   • Drain the soaked dal and transfer it to the clay pot.
   • Add 4 cups of fresh water, the finely chopped onion and tomato, grated ginger, minced garlic, and slit green chilies.
   • Stir in the turmeric powder, red chili powder, and salt. Mix all the ingredients well.
3. 3

   Slow Cook the Dal

   • Place the clay pot on the stove over the lowest possible heat setting. High heat can cause the pot to crack.
   • Cover the pot with its lid. For a more authentic experience, you can seal the lid with a simple dough made from whole wheat flour and water to trap the steam and aroma.
   • Allow the dal to cook slowly for 45-50 minutes. The dal should be completely soft, creamy, and aromatic when done.

Ingredients

• 1 piece Brinjal (large, about 500g)
• 2 piece Tomato (medium-sized)
• 1 piece Onion (medium, finely chopped)
• 6 clove Garlic
• 2 piece Green Chili (finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (freshly chopped)
• 1 tsp Salt (or to taste)

Instructions

1. 1

   Roast the Vegetables

   • Wash the brinjal (eggplant) and tomatoes thoroughly and pat them dry.
   • Using a knife, make 3-4 deep vertical slits along the brinjal. This helps it cook evenly and allows you to check for any insects.
   • Stuff the garlic cloves deep inside these slits.
   • Rub about 1 teaspoon of mustard oil all over the surface of the brinjal and tomatoes.
   • Place a wire rack (jaali) over your gas stove burner. Place the brinjal and tomatoes on the rack over a medium-high flame.
   • Roast them, turning every few minutes with tongs, until the skin is completely charred and blackened, and the flesh is very soft. The brinjal will take about 10-15 minutes, and the tomatoes about 5-7 minutes.
   • Once roasted, transfer the vegetables to a bowl and cover it with a lid or plate for 5-10 minutes. The trapped steam will make peeling much easier.
2. 2

   Peel and Mash

   • Once the vegetables are cool enough to handle, gently peel off all the charred skin. The flesh inside should be soft and smoky.
   • Remove and discard the stem of the brinjal.
   • Place the peeled brinjal pulp, roasted tomatoes, and the now-soft roasted garlic cloves into a mixing bowl.
   • Using a fork or a potato masher, mash everything together into a coarse, rustic mixture. Avoid making it a smooth paste.
3. 3

   Combine and Serve

   • To the mashed vegetable mixture, add the finely chopped onion, green chilies, the remaining raw mustard oil, salt, and freshly chopped coriander leaves.
   • Mix everything gently until just combined. The crunch from the raw onions is a key part of the texture.
   • Taste and adjust the salt or green chilies as needed.
   • Serve immediately with hot steamed rice, dal, roti, or the traditional Odia pakhala (fermented rice).