Roti, Ghanta Tarkari and Biri Dali

Ingredients

• 0.5 cup Chana Dal (Soaked for at least 30 minutes)
• 1 cup Potato (Peeled and cubed into 1-inch pieces)
• 1 cup Pumpkin (Peeled and cubed into 1-inch pieces)
• 0.5 cup Yam (Peeled and cubed into 1-inch pieces)
• 0.5 cup Raw Banana (Peeled and cubed into 1-inch pieces)
• 1 cup Brinjal (Cubed into 1-inch pieces)
• 3 tbsp Mustard Oil
• 1 tsp Pancha Phutana (Odia 5-spice blend)
• 1 pc Bay Leaf
• 3 pcs Dried Red Chilli (2 for the paste, 1 for tempering)
• 1 pc Onion (Medium, roughly chopped for paste)
• 1 inch Ginger (Peeled and roughly chopped)
• 5 cloves Garlic (Peeled)
• 1 tsp Cumin Seeds
• 1.5 tsp Coriander Seeds
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 3 tbsp Fresh Grated Coconut
• 0.5 tsp Jaggery (Optional, for balancing flavor)
• 1 tbsp Ghee (For finishing)
• 2.5 cup Water (Divided for cooking and curry)

Instructions

1. 1

   Preparation: Wash and soak the chana dal in water for at least 30 minutes, then drain. Wash and chop all vegetables into uniform 1-inch cubes. Keep the brinjal and raw banana cubes in a bowl of water to prevent browning.

2. 2

   Pressure Cook Dal & Hard Vegetables: In a pressure cooker, combine the soaked chana dal, potato, pumpkin, and yam. Add 1.5 cups of water, 1 tsp of salt, and half of the turmeric powder. Pressure cook for 2 whistles on medium heat (about 10-12 minutes). Allow the pressure to release naturally.

3. 3

   Make the Masala Paste: While the dal cooks, add the chopped onion, ginger, garlic, cumin seeds, coriander seeds, and 2 dried red chilies to a grinder. Add 2-3 tablespoons of water and blend into a smooth paste.

4. 4

   Sauté the Masala: Heat mustard oil in a large kadai or pan over medium heat until it's slightly smoking. Reduce the heat and add the pancha phutana, bay leaf, and the remaining 1 dried red chili. Let them splutter for 30 seconds. Add the ground masala paste and the remaining turmeric powder. Sauté for 7-8 minutes, stirring frequently, until the paste darkens and oil starts to separate from the sides.

5. 5

   Cook Softer Vegetables: Drain the brinjal and raw banana cubes and add them to the kadai. Sauté for 4-5 minutes, coating them well with the masala until they are slightly tender.

6. 6

   Combine and Simmer: Gently add the cooked dal and vegetable mixture from the pressure cooker into the kadai. Stir in the grated coconut, jaggery (if using), and the remaining salt. Add up to 1 cup of water, or as needed, to achieve a thick gravy. Mix gently, ensuring the vegetables don't break. Bring to a boil, then reduce the heat, cover, and simmer for 10-12 minutes until all flavors have melded and the curry has thickened.

Ingredients

• 1 cup biri dali (split and skinned)
• 3 cup water (for pressure cooking)
• 1 inch ginger (crushed or finely grated)
• 0.5 tsp turmeric powder
• 1 tsp salt
• 3 tbsp fresh coconut (grated)
• 2 tbsp ghee
• 1 tsp pancha phutana (Odia five-spice blend)
• 2 pcs dried red chilli (broken in half)
• 0.25 tsp hing
• 10 pcs curry leaves

Instructions

1. 1

   Prepare the dal

   • Rinse the biri dali (urad dal) thoroughly under running water until the water runs clear.
   • Soak the dal in 2 cups of fresh water for at least 30 minutes. Drain the water after soaking.
2. 2

   Pressure cook the dal

   • In a pressure cooker, add the soaked and drained dal, 3 cups of fresh water, crushed ginger, turmeric powder, and salt.
   • Mix well. Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 12-15 minutes).
   • Let the pressure release naturally before opening the cooker.
3. 3

   Add coconut and simmer

   • Open the cooker and gently mash the dal with the back of a ladle to get a creamy consistency. The dal should be thick.
   • Add the grated fresh coconut and mix well.
   • Place the cooker back on low heat and let the dal simmer for 2-3 minutes for the flavors to meld. Turn off the heat.
4. 4