A simple, everyday staple from Odisha, Usuna Arna is perfectly cooked parboiled rice. It's the comforting foundation for classic Odia meals like dalma, santula, and various curries, loved for its distinct texture and nutty flavor.
Prep35 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
67cal
1gprotein
14gcarbs
Ingredients
1.5 cup Parboiled Rice (Known as Usuna Chaula in Odia. Use a short or medium-grain variety.)
6 cup Water (For boiling the rice. Plus more for rinsing and soaking.)
0.5 tsp Salt (Optional, for seasoning.)
Instructions
1
Rinse and Soak the Rice
Take the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains, until the water runs mostly clear.
Add fresh water to cover the rice by at least 2 inches. Let it soak for a minimum of 30 minutes and up to 1 hour. This step is crucial for a soft, fluffy texture.
2
Boil the Rice
Drain the soaking water completely.
Transfer the soaked rice to a large, heavy-bottomed pot. Add 6 cups of fresh water and the optional salt.
Place the pot on the stove over medium-high heat and bring the water to a rolling boil. This will take about 5-7 minutes.
A quintessential Odia delicacy where tender fried eggplant is bathed in a pungent, savory gravy made from ground mustard seeds. This dish offers a unique sharp flavor that pairs beautifully with steamed rice.
A comforting and simple red lentil dal from Odisha, tempered with the unique five-spice blend called pancha phutana. This light and flavorful dal is a staple in every Odia household and comes together in under 30 minutes.
Aromatic rice with perfectly spiced eggplant besara and protein-packed masura dal. Delicious!
This odia dish is perfect for dinner. With 602.41 calories and 18.8g of protein per serving, it's a high-fiber option for your meal plan.
1gfat
3
Simmer Until Cooked
Once the water is boiling, reduce the heat to a medium simmer. Cook uncovered for 15-20 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
To check for doneness, carefully take a few grains and press them between your thumb and forefinger. They should be completely soft and mash easily.
4
Drain and Steam
Once cooked, carefully drain the rice through a fine-mesh sieve or colander to remove all the excess starchy water (known as 'peja' or 'toraani').
Immediately return the drained rice to the hot pot. Cover with a tight-fitting lid and let it stand off the heat for 5-10 minutes.
This final steaming step allows the grains to absorb any remaining moisture, firm up, and become perfectly fluffy.
5
Serve
Gently fluff the cooked Usuna Arna with a fork to separate the grains.
Serve hot as the perfect accompaniment to Odia dishes like Dalma, Santula, or any curry.
4
Serving size: 1 cup
257cal
4gprotein
15gcarbs
22gfat
Ingredients
500 g Eggplant (cut into 1.5-inch thick rounds or long wedges)
2 tbsp Yellow Mustard Seeds
1 tbsp Black Mustard Seeds
1 tsp Cumin Seeds (for the paste)
6 cloves Garlic Cloves (peeled)
2 pcs Green Chili (adjust to your spice preference)
0.33 cup Mustard Oil (divided)
1 tsp Panch Phoran (Odia five-spice blend)
2 pcs Dried Red Chili (broken in half)
1 medium Tomato (finely chopped)
0.75 tsp Turmeric Powder (divided)
1.25 tsp Salt (or to taste)
1.25 cup Water (adjust for desired consistency)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Eggplant and Mustard Paste
Wash and cut the eggplant into 1.5-inch pieces. In a bowl, toss the eggplant with 1/2 tsp salt and 1/4 tsp turmeric powder. Set aside for 15 minutes to release moisture.
In a separate small bowl, soak the yellow mustard seeds, black mustard seeds, cumin seeds, garlic cloves, and green chilies in 1/4 cup of warm water for at least 15 minutes. This step is crucial to reduce bitterness.
Transfer the soaked ingredients to a grinder or blender. Blend into a very fine, smooth paste, adding a little more water if necessary to facilitate grinding.
2
Shallow Fry the Eggplant
Heat about 1/4 cup of mustard oil in a wide pan or kadai over medium-high heat until it is fragrant and just begins to smoke.
Carefully place the marinated eggplant pieces in the hot oil in a single layer. Avoid overcrowding the pan; fry in batches if needed.
Shallow-fry for 3-4 minutes per side, until they are golden brown and tender. Remove with a slotted spoon and set aside on a plate.
3
Prepare the Besara Gravy
In the same pan, use the remaining oil (add more if needed to have about 2 tbsp). Heat it over a medium flame.
1.5 tsp pancha phutana (or use a mix of mustard, cumin, fennel, fenugreek, and nigella seeds)
2 pcs dried red chili (broken in half)
0.25 tsp hing
1 pcs onion (medium, finely chopped)
4 pcs garlic (cloves, minced)
1 inch ginger (grated)
2 pcs green chili (slit lengthwise)
2 pcs tomato (medium, chopped)
0.5 tsp turmeric powder
1 tsp salt
0.5 tsp sugar (optional, to balance flavors)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Wash the masoor dal under running water until the water runs clear. Soak it in fresh water for 15-20 minutes. Drain the water before cooking.
2
In a pressure cooker, add the drained dal, 4 cups of water, turmeric powder, and salt. Secure the lid and cook on medium heat for 2-3 whistles, or about 10-12 minutes. Turn off the heat and let the pressure release naturally.
3
Once the pressure has settled, open the cooker and whisk the dal gently to get a smooth, uniform consistency. If it's too thick, add a little hot water.
4
Prepare the tempering (tadka).
Heat mustard oil in a small pan or tadka pan over medium heat until it's slightly smoking.
Add the dried red chilies and pancha phutana. Let the seeds splutter, which should take about 30 seconds.
Add the asafoetida, followed by the minced garlic and grated ginger. Sauté for about a minute until fragrant.
Add the chopped onions and green chilies. Cook until the onions turn soft and translucent, about 3-4 minutes.
Finally, add the chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes.
Add the panch phoran and dried red chilies. Allow them to crackle for about 30 seconds to release their aroma.
Add the finely chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
Lower the heat completely. Add the prepared mustard paste, the remaining 1/2 tsp turmeric powder, and salt. Sauté for only 1-2 minutes, stirring constantly, until the raw smell of the paste disappears. Do not overcook, as this will make the gravy bitter.
4
Combine and Simmer
Pour in 1 to 1.25 cups of water and mix well, gently scraping the bottom of the pan to release any flavorful bits.
Bring the gravy to a gentle simmer over medium heat.
Carefully slide the fried eggplant pieces into the simmering gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggplant to absorb the flavors of the gravy as it thickens slightly.
5
Garnish and Serve
Turn off the heat. Garnish generously with freshly chopped coriander leaves.
Let the Baigana Besara rest for 5-10 minutes before serving to allow the flavors to meld.
Serve hot with steamed rice for an authentic Odia meal.
Pour this tempering mixture into the cooked dal. Add the optional sugar. Mix everything well and let the dal simmer on low heat for 5 minutes, allowing the flavors to meld together.
6
Garnish with freshly chopped coriander leaves. Serve the Masura Dali hot with steamed rice.
