A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
414cal
28gprotein
28gcarbs
23g
Ingredients
500 g Chicken Liver (Cleaned, membranes removed, and cut into 1-inch pieces)
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About Kukuda Kalija Kassa, Bhaja Bhaat, Odia Dalma and Kachumber Salad
Iron-boosting chicken liver kassa with aromatic dal and rice. A perfectly spiced, soul-satisfying homestyle meal!
This odia dish is perfect for lunch. With 1620.99 calories and 57.35999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
4
Cloves
3 Green Cardamom (Lightly crushed)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
1 tsp Garam Masala Powder
1.25 tsp Salt (Adjust to taste)
1 cup Hot Water
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the ingredients: Thoroughly clean the chicken liver, removing any membranes or green bits. Cut into bite-sized pieces and pat dry. Finely chop the onions and tomatoes, and cube the potato.
2
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. Reduce the heat to medium and add the bay leaf, cinnamon stick, cloves, and crushed green cardamom. Sauté for 30 seconds until fragrant.
3
Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This 'bhuna' or 'kassa' step is crucial for developing the rich flavor of the dish.
4
Add the ginger-garlic paste and slit green chilies. Cook for 2 minutes, stirring continuously, until the raw aroma disappears.
5
Lower the heat and add the powdered spices: turmeric, red chili, cumin, and coriander powder. Stir for 30 seconds, then add the chopped tomatoes and salt. Cook for 6-8 minutes, until the tomatoes break down and oil begins to separate from the masala.
6
Add the potato cubes to the masala. Mix well to coat and cook for 5 minutes, stirring occasionally.
7
Increase the heat to high and add the chicken liver pieces. Sauté for 3-4 minutes, stirring gently to sear the liver on all sides without breaking it.
8
Pour in 1 cup of hot water, stir everything together, and bring the curry to a boil. Reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the liver is cooked through and the potatoes are tender. The gravy should be thick.
9
Stir in the garam masala powder and cook for one more minute. Turn off the heat, garnish with freshly chopped coriander leaves, and let the dish rest for 5-10 minutes before serving to allow the flavors to meld.
876cal
17gprotein
170gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
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.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
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.
