A light, wholesome one-pot rice dish made with tender bottle gourd and fragrant basmati rice. This simple blend of Indian spices creates a comforting and healthy meal, perfect for a quick weeknight dinner.
Prep15 min
Cook25 min
Soak20 min
Servings4
Serving size: 1.5 cups
364cal
7gprotein
67gcarbs
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked)
400 g Bottle Gourd (Peeled and cut into 1/2-inch cubes)
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.
A classic Bengali comfort food, this savory fried egg is whisked with sharp onions and fiery green chilies. Fried in mustard oil until the edges are delightfully crisp, it's the perfect quick side for a simple dal and rice meal.
Gut-friendly Ghia Anna, protein-packed Dalma, and Anda Bhaja – homestyle comfort food for your soul!
This odia dish is perfect for lunch. With 923.06 calories and 31.560000000000002g of protein per serving, it's a muscle-gain option for your meal plan.
7gfat
Red Chilli Powder
(Adjust to taste)
1.5 tsp Salt (Adjust to taste)
2.5 cup Water
0.75 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for serving)
Instructions
1
Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in enough water to cover it for 20-30 minutes. After soaking, drain the water completely and set aside.
2
Sauté Aromatics: Heat ghee in a 3-liter pressure cooker over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
3
Cook the Masala Base: Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears. Then, add the chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy.
4
Add Spices and Vegetable: Stir in the turmeric powder, red chili powder, and salt. Mix well. Add the cubed bottle gourd and sauté for 2-3 minutes, ensuring the cubes are well-coated with the masala.
5
Combine and Pressure Cook: Add the drained rice to the cooker and gently mix for one minute, being careful not to break the grains. Pour in 2.5 cups of water and sprinkle the garam masala on top. Give it a final gentle stir.
6
Rest and Serve: Secure the lid of the pressure cooker. Cook on medium-high heat for 2 whistles. After the second whistle, turn off the heat and allow the pressure to release naturally, which takes about 10-12 minutes. Once the pressure has settled, open the lid and gently fluff the rice with a fork. Garnish with fresh coriander leaves and a squeeze of lemon juice (if using). Serve hot with yogurt or raita.
4
Serving size: 1 cup
283cal
11gprotein
40gcarbs
10gfat
Ingredients
1 cup Toor Dal (also known as arhar dal)
4 cup Water (for cooking)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Potato (peeled and cubed)
0.5 cup Raw Banana (peeled and cubed)
0.5 cup Brinjal (cubed)
1 medium Tomato (chopped)
1 inch Ginger (grated)
0.5 tsp Turmeric Powder
1.25 tsp Salt (or to taste)
2 tbsp Ghee
1 tsp Pancha Phutana (Odia five-spice blend)
2 pcs Dried Red Chilli (broken in half)
1 pcs Bay Leaf
0.25 tsp Hing (Asafoetida)
2 tbsp Fresh Coconut (grated)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Dal and Vegetables
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 finely chopped onion, green chilies, turmeric powder, salt, and optional coriander leaves.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes. Continue until it is well combined, light, and slightly frothy. This helps make the final bhaja fluffier.
2
Fry the First Anda Bhaja
Place a small non-stick frying pan or a cast-iron skillet over medium-high heat.
Add 2 tablespoons of mustard oil and heat it until it is shimmering and you see faint smoke. This step is crucial for mellowing the oil's pungency and achieving crispy edges.
Carefully pour half of the whisked egg mixture into the center of the hot pan. It should sizzle immediately upon contact.
Allow it to cook undisturbed for 2-3 minutes. The bottom will set and the edges will become golden-brown, lacey, and crisp.
Using a spatula, carefully flip the bhaja and cook for another 1-2 minutes until the other side is cooked through and lightly browned.
3
Fry the Second Bhaja and Serve
Slide the cooked Anda Bhaja onto a serving plate.
Return the pan to the heat, add the remaining 2 tablespoons of mustard oil, and heat it again until shimmering.
Pour the remaining egg mixture into the pan and repeat the frying process.
Serve both Anda Bhajas immediately while they are hot and crispy, traditionally alongside steamed rice and dal.
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.
