Ruti, Sajana Saga Bhaja and Odia Dalma

Ingredients

• 250 g Moringa Leaves (Also known as Sajana Saga, leaves plucked from stems)
• 2 tbsp Mustard Oil
• 10 pieces Urad Dal Badi (Sun-dried lentil dumplings)
• 8 cloves Garlic (Roughly chopped)
• 2 pieces Dry Red Chilies (Broken in half)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste)

Instructions

1. 1

   Prepare the Moringa Leaves

   • Carefully pluck the moringa leaves from the thick, woody stems. Discard the stems.
   • Place the leaves in a colander and wash them thoroughly under running water to remove any grit or dirt.
   • Shake off excess water and let them drain completely. Patting them gently with a kitchen towel can speed up the process.
2. 2

   Fry the Badi

   • Heat mustard oil in a kadai or pan over medium heat until it is fragrant and slightly smoking.
   • Add the urad dal badi and fry for 1-2 minutes, stirring constantly, until they turn a deep golden brown and become crispy.
   • Using a slotted spoon, remove the fried badi and set them aside on a plate. Once they cool down, lightly crush them into smaller, bite-sized pieces.
3. 3

   Prepare the Tempering (Tadka)

   • In the same pan with the remaining oil, add the broken dry red chilies and the roughly chopped garlic.
   • Sauté for 30-45 seconds until the garlic releases its aroma and turns a light golden color. Be careful not to burn it.
4. 4

   Cook the Leaves

   • Add the clean, dry moringa leaves to the pan all at once.
   • Sprinkle the salt and turmeric powder over the leaves.
   • Stir everything together well. The leaves will begin to wilt quickly from the heat.
   • Cover the pan and cook on low heat for 4-5 minutes, stirring once or twice in between, until the leaves are tender. Do not add any water.
5. 5

   Combine and Serve

   • Uncover the pan and add the crushed fried badi.
   • Gently mix to combine and cook for one more minute, allowing the badi to absorb the flavors.
   • Turn off the heat. Serve the Sajana Saga Bhaja hot as a side dish with steamed rice and dal.

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. 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. 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. 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.