A classic Odia dish featuring tender prawns and mixed vegetables cooked in a pungent mustard paste. This semi-dry curry is bursting with savory and spicy flavors, perfect with steamed rice.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 serving
315cal
21gprotein
31gcarbs
Ingredients
300 g Prawns (small to medium, cleaned and deveined)
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.
A comforting one-pot lentil and vegetable stew from Odisha. This wholesome dish combines toor dal with a medley of vegetables, seasoned with a unique five-spice tempering and a hint of roasted coconut.
About Chingudi Chadchadi, Bihari Arna and Odia Dalma
Protein-packed Chingudi Chadchadi with fiber-rich Dali and Arna. A perfectly spiced, soul-satisfying meal!
This odia dish is perfect for dinner. With 1143.99 calories and 44.42g of protein per serving, it's a nutritious choice for your meal plan.
14gfat
Tomato
(chopped)
1 tsp Panch Phoron
2 pcs Dried Red Chilies
3 tbsp Mustard Oil
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.25 tsp Salt (or to taste)
0.5 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Mustard Paste
Soak the black mustard seeds in 1/4 cup of warm water for at least 15 minutes. This softens them and reduces bitterness.
Transfer the soaked mustard seeds along with their water to a grinder jar. Add the cumin seeds, garlic cloves, and green chilies.
Grind to a smooth, fine paste, adding a splash more water if necessary to help the blades move. Set this paste aside.
2
Marinate and Fry the Prawns
In a bowl, combine the cleaned prawns with 1/4 tsp of the turmeric powder and 1/4 tsp of the salt. Mix well to coat.
Heat 1 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat.
Add the marinated prawns and shallow-fry for 1-2 minutes, just until they turn pink and curl. Be careful not to overcook.
Remove the prawns from the pan with a slotted spoon and set them aside.
3
Sauté Aromatics and Vegetables
In the same pan, add the remaining 2 tbsp of mustard oil. Heat it until it is almost smoking.
Lower the heat to medium, add the panch phoron and dried red chilies. Allow them to crackle for about 30 seconds to release their aroma.
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the potato cubes and drumstick pieces. Stir and cook for 5-7 minutes, allowing them to get slightly browned.
Add the brinjal cubes and continue to sauté for another 4-5 minutes until all vegetables are partially cooked and softened.
4
Combine and Finish the Curry
Add the prepared mustard paste to the pan, along with the remaining turmeric powder, red chili powder, and the remaining 1 tsp of salt.
Stir-fry the paste with the vegetables for 2-3 minutes until the raw smell of the mustard disappears and oil begins to separate.
Add the chopped tomatoes and cook for another 3-4 minutes until they break down and become mushy.
Pour in 1/2 cup of water, stir everything together, and bring the mixture to a gentle simmer.
Cover the pan, reduce the heat to low, and let it cook for 8-10 minutes, or until the vegetables are completely tender.
Add the fried prawns back into the pan. Gently fold them into the vegetable mixture and cook for a final 2-3 minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves. Serve hot with steamed rice.
4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
17gfat
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)
2 tbsp Ghee
4 pods Green Cardamom Pods (Lightly crushed)
1 tbsp Almonds (Slivered, for garnish)
1 tbsp Cashews (Chopped, for garnish)
Instructions
1
Prepare the Rice
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.
Rinse the toor dal thoroughly under running water until the water runs clear.
Soak the dal in sufficient water for 30 minutes, then drain completely.
Wash and chop all the vegetables (pumpkin, potato, raw banana, brinjal) into 1-inch cubes.
2
Pressure Cook the Dalma
In a pressure cooker, combine the drained dal, all chopped vegetables, chopped tomato, grated ginger, turmeric powder, and salt.
Pour in 4 cups of fresh water and give it a good stir.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft.
Allow the pressure to release naturally before opening the cooker.
3
Prepare Garnish and Tempering (Chhunka)
While the dal is cooking, place the grated coconut in a small, dry pan. Roast over low heat for 2-3 minutes until it's lightly golden and aromatic. Set aside.
In the same pan or a separate tadka pan, heat the ghee over medium heat.
Add the bay leaf and dried red chillies. Sauté for 30 seconds.
Add the pancha phutana and allow the seeds to crackle and splutter, which should take about 30-45 seconds.
Finally, add the hing, give it a quick stir for 5 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Finish
Open the pressure cooker. Using the back of a ladle, gently mash some of the dal and vegetables against the side of the pot to create a creamy, cohesive texture.
Pour the hot tempering (chhunka) over the cooked dalma.
Add the roasted coconut and freshly chopped coriander leaves.
Stir everything together well. Place the cooker back on low heat and let the dalma simmer for 2-3 minutes to allow the flavors to meld beautifully.
Check for seasoning and add more salt if needed. Serve hot with steamed rice.
