A rustic and fiery Odia delicacy where small prawns are crushed with garlic and green chilies. This semi-dry side dish bursts with the pungent flavors of mustard oil and is a perfect accompaniment to Pakhala Bhaat or steamed rice.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
190cal
14gprotein
10gcarbs
11g
Ingredients
250 g Small Prawns (Cleaned and deveined)
3 tbsp Mustard Oil
1 medium Onion (Finely chopped)
12 cloves Garlic (Peeled)
5 pcs Green Chilies (Adjust to your spice preference)
0.5 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
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 Chhecha, Bihari Arna and Odia Dalma
Aromatic Chingudi Chhecha with protein-packed Dalma and fluffy Arna – pure soul-satisfying comfort!
This odia dish is perfect for dinner. With 1019.3999999999999 calories and 37.69g of protein per serving, it's a nutritious choice for your meal plan.
fat
In a mixing bowl, combine the cleaned and deveined small prawns with the turmeric powder and 1/4 teaspoon of salt.
Toss well to coat the prawns evenly. Set aside to marinate for 10-15 minutes.
2
Prepare the Garlic-Chili Crush
Using a mortar and pestle or a small grinder, coarsely crush the peeled garlic cloves and green chilies together.
Aim for a rough, chunky texture, not a fine paste. This is crucial for the dish's characteristic texture.
3
Sauté the Onions
Heat the mustard oil in a heavy-bottomed pan or kadai over medium heat. Wait until it becomes fragrant and you see light smoke.
Add the finely chopped onion and sauté for 5-6 minutes, stirring occasionally, until the onions become soft and translucent with light golden edges.
4
Cook and 'Chhecha' the Prawns
Add the marinated prawns to the pan. Stir-fry for 3-4 minutes until they turn pink and curl up. Be careful not to overcook.
Add the crushed garlic-chili mixture and the remaining 1/2 teaspoon of salt. Sauté for another 2-3 minutes until the raw aroma of garlic disappears.
Using the back of a sturdy spatula or spoon, gently press down and crush some of the prawns against the pan. This 'chhecha' (crushing) step helps release their flavors and creates the signature rustic texture.
5
Garnish and Serve
Turn off the heat. Stir in the freshly chopped coriander leaves.
Let it rest for a minute for the flavors to meld. Serve hot as a side dish with Pakhala Bhaat or simple steamed rice and dal.
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.
