A wholesome and nutritious one-pot lentil and vegetable stew from Odisha. This comforting dish combines split chickpeas and pigeon peas with a medley of vegetables, seasoned with panch phoron for a unique, aromatic flavor.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
373cal
13gprotein
56gcarbs
Ingredients
0.5 cup Toor Dal (Also known as Arhar Dal)
0.5 cup Chana Dal (Also known as Buta Dal, requires soaking)
150 g Pumpkin (Peeled and cut into 1-inch cubes)
1 medium Raw Banana (Peeled and cut into 1-inch cubes)
1 medium Potato (Peeled and cut into 1-inch cubes)
A soft, savory rice and lentil pancake from Odisha. This traditional breakfast staple is slightly thicker and softer than a dosa, pairing perfectly with dalma or ghuguni. Note: This recipe requires 6-8 hours of soaking and 8-12 hours of fermentation time.
Protein-packed Buta Dalma with soft Chakuli Pitha - a fiber-rich, homestyle comfort food.
This odia dish is perfect for lunch. With 641.9000000000001 calories and 20.61g of protein per serving, it's a high-fiber option for your meal plan.
13gfat
Green Chili
(Slit lengthwise)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste)
4 cup Water (For pressure cooking)
2 tbsp Ghee (For tempering)
1 tsp Panch Phoron (A five-spice blend)
2 pcs Dried Red Chili (Broken in half)
1 pcs Bay Leaf
0.25 tsp Hing (Asafoetida)
1 tsp Roasted Cumin Powder (For garnish)
3 tbsp Fresh Coconut (Grated, for garnish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Dals and Vegetables
Rinse the toor dal and chana dal under running water until the water runs clear.
Soak the chana dal in warm water for at least 1 hour. Soaking toor dal is optional but can speed up cooking.
While the dal soaks, wash, peel, and chop the pumpkin, raw banana, potato, and brinjal into 1-inch cubes. Chop the tomato.
2
Pressure Cook the Dalma
Drain the soaked dals and add them to a 3 or 5-liter pressure cooker.
Add all the chopped vegetables, grated ginger, slit green chilies, turmeric powder, and salt.
Pour in 4 cups of water and give everything a good stir.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes.
Turn off the heat and allow the pressure to release naturally. This ensures the dals are perfectly soft.
3
Prepare the Tempering (Chhunka)
While the pressure is releasing, heat ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the panch phoron and let the seeds crackle and become aromatic, which takes about 30 seconds.
Add the broken dried red chilies, bay leaf, and hing. Sauté for another 20-30 seconds until the chilies darken slightly. Be careful not to burn the spices.
4
Combine and Finish
Carefully open the pressure cooker lid once the pressure has fully subsided.
Gently mash some of the vegetables against the side of the cooker with a ladle to create a thicker, creamier consistency.
Immediately pour the hot tempering over the cooked dalma. You will hear a satisfying sizzle.
Stir well to incorporate the tempering.
Add the roasted cumin powder and grated fresh coconut. Mix gently.
Garnish with freshly chopped coriander leaves and serve hot.
Servings4
Serving size: 2 pieces
269cal
7gprotein
29gcarbs
15gfat
Ingredients
1.5 cup Parboiled Rice (Known as 'Ukuda Chaula' in Odia)
0.5 cup Urad Dal (Skinned black gram lentils)
0.5 tsp Fenugreek Seeds (Also known as Methi)
2 cup Water (For grinding, plus more for soaking and adjusting consistency)
1.25 tsp Salt (Or to taste)
4 tbsp Oil (For cooking the pithas)
Instructions
1
Soak Rice and Lentils (6-8 hours)
In a large bowl, combine the parboiled rice and urad dal. Rinse them together under running water 4-5 times until the water runs clear.
Add the fenugreek seeds to the mix.
Pour in enough fresh water to cover the rice and dal by at least 3 inches.
Cover the bowl and let it soak for a minimum of 6 hours, or preferably overnight.
2
Grind the Batter (15-20 minutes)
Drain all the soaking water from the rice and dal mixture.
Transfer the mixture to a wet grinder or a high-speed blender.
Add about 1 cup of fresh, cold water and start grinding. Using cold water prevents the blender from overheating and affecting fermentation.
Grind into a smooth, flowing batter, adding more water tablespoon by tablespoon as needed. The final consistency should be smooth and pourable, but not watery. It should coat the back of a spoon.
Transfer the batter to a large, deep container, ensuring it's only filled halfway to allow room for fermentation.
3
Ferment the Batter (8-12 hours)
Whisk the batter with your clean hands for 2-3 minutes. The warmth and natural yeast from your hands aid in the fermentation process.
Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free place for 8 to 12 hours, or until it has risen, looks frothy, and has a pleasant sour aroma.
In colder climates, you can place the container inside a turned-off oven with the light on.
4
Prepare for Cooking (5 minutes)
Once fermented, add salt to the batter and stir it gently. Do not overmix, as this will deflate the air pockets.
Check the consistency. If it's too thick, add a tablespoon or two of water to reach a pourable pancake batter consistency, slightly thicker than a regular dosa batter.
5
Cook the Chakuli Pitha (25-30 minutes)
Heat a cast-iron tawa or a non-stick pan over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Grease the tawa lightly with about 1/2 teaspoon of oil using a paper towel or a slice of onion.
Pour a ladleful of batter (about 1/3 cup) onto the center of the hot tawa.
Using the back of the ladle, gently spread the batter in a circular motion to form a pancake about 6-7 inches in diameter. Keep it slightly thick.
Drizzle a little oil around the edges and on top of the pitha.
Cover with a lid and cook for 1.5 to 2 minutes on medium-low heat, until the top surface looks cooked and small pores appear.
Uncover and flip the pitha. Cook the other side for another minute until it's cooked through and has light golden spots.
Remove the pitha from the tawa and repeat the process with the remaining batter, greasing the tawa lightly before each pitha.
6
Serve
Serve hot Chakuli Pitha immediately with traditional Odia accompaniments like Dalma, Ghuguni, or a simple coconut-mustard chutney.
