Odiya Chana Dal Curry with Potatoes and Pumpkin: A Comforting Vegetarian Delight

Odiya Style Chana Dal With Potato & Pumpkin Curry

Indulge in the comforting and wholesome flavors of Odiya Style Chana Dal with Potato and Pumpkin Curry, a delightful vegetarian dish that encapsulates the essence of Oriya cuisine. This recipe beautifully blends the nutty flavors of chana dal (Bengal gram lentils) with the sweetness of pumpkin and the earthy taste of potatoes, making it an ideal choice for a cozy dinner or a satisfying lunch. Served with puri or steamed rice, this curry is sure to warm your heart and please your palate.

Ingredients

Nutritional Information (per serving)

Preparation Time

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Servings: 4

Instructions

1. Preparation of Roasted Cumin and Chilli Powder:

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   • Begin by preparing the roasted cumin and dry red chilli powder, a key component of this dish. In a pan, take 3 teaspoons of cumin seeds and 8 dry red chillies. Dry roast them over low to medium heat until they become aromatic, taking care not to over-roast and burn the spices.
   • Once roasted, allow them to cool slightly and then grind them into a fine powder using a spice grinder. Set aside 1 teaspoon of this roasted powder for garnishing later. Store the remaining powder in an airtight container for future use.

2. Prepare the Vegetables:

   • While the spices are roasting, wash and dice the potato and pumpkin into small cubes and keep them aside.
   • Rinse the soaked chana dal under cold water to remove any impurities.

3. Cooking the Lentils and Vegetables:

   • In a pressure cooker, combine the rinsed chana dal, diced potato, diced pumpkin, salt, and turmeric powder. Add sufficient water to cover the ingredients and bring the mixture to a boil. Once it reaches pressure, cook for one whistle. Be cautious not to overcook the chana dal; it should remain slightly firm.

4. Preparing the Masala:

   • In a separate pan, heat 1 teaspoon of ghee over medium heat. Add the remaining cumin seeds, dry red chillies, and a bay leaf. Allow them to splutter for a few seconds to release their flavors.
   • Stir in the grated ginger and sauté for about one minute until fragrant.
   • Add the chopped tomato and cook until softened and fully incorporated into the masala.

5. Combining Everything:

   • Once the lentils and vegetables are cooked, add the boiled dal mixture to the pan with the masala. Incorporate the grated coconut into the curry and allow it to simmer for a few minutes, letting all the flavors meld together.
   • Adjust the consistency of the curry to your preference: if you desire a thicker curry, let it cook for a few more minutes; for a soupier consistency, add a little water.

6. Final Touches:

   • Garnish the curry with the reserved roasted cumin and chilli powder, along with chopped coriander leaves and a sprinkle of additional grated coconut if desired. This not only enhances the flavor but also adds a lovely presentation to the dish.

7. Serving Suggestions:

   • Serve your Odiya Style Chana Dal with Potato and Pumpkin Curry hot alongside fluffy puri or steamed rice. This dish is perfect for any meal, providing a hearty and nutritious experience that brings the flavors of Odisha right to your table.

Enjoy the Comfort

As you savor each bite of this delightful curry, let the combination of spices, lentils, and vegetables transport you to the rich culinary landscape of Odisha. This dish not only nourishes the body but also warms the soul, making it a cherished addition to your vegetarian recipe collection. Enjoy your meal!