Oriya Mitha Dali Recipe – Sweet Lentil Delight from Odisha
Cuisine: Oriya Recipes
Course: Lunch
Diet: High Protein Vegetarian
Introduction
Oriya Mitha Dali, a beloved sweet dal from the temples of Odisha, brings together the rich, earthy flavors of Bengal gram (chana dal) and red lentils (masoor dal), enveloped in the aromatic essence of coconut, cardamom, and a blend of spices. Known as a prasad at the Jagannath temple, this dish is often served with sweet khichdi or any rice dish like sweet pulao. The delicate balance of sweetness, spice, and richness makes it a delectable choice for lunch or special occasions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal gram) | 1 cup |
| Masoor dal (Red lentils) | 1/2 cup |
| Salt | To taste |
| Turmeric powder | 1 tsp |
| Sugar | 1 tsp |
| For the paste | |
| Grated coconut | 5 tbsp |
| Cardamom | 4 pods |
| Cinnamon stick | 1 piece |
| Whole black pepper | 1/2 tsp |
| Cloves | 5 pieces |
| Coriander seeds | 1 tsp |
| Cumin seeds | 1/2 tsp |
| Fennel seeds | 1/2 tsp |
| Fenugreek seeds | 1/2 tsp |
| For tempering | |
| Ghee | 1 tsp |
| Cumin seeds | 1/4 tsp |
| Fennel seeds | 1/4 tsp |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Instructions
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Soak the Lentils: Begin by washing the chana dal and masoor dal thoroughly. Soak the dals in water for about 30 minutes. This helps soften the lentils, ensuring they cook evenly.
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Prepare the Paste: While the lentils are soaking, soak the ingredients for the coconut paste. Place the grated coconut, cardamom pods, cinnamon stick, black pepper, cloves, coriander seeds, cumin seeds, fennel seeds, and fenugreek seeds in a small bowl and let them sit for about 15 minutes. Once the soaking is done, transfer these soaked ingredients to a mixer grinder and blend them into a smooth paste.
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Cook the Lentils: Drain the soaked lentils and transfer them to a pressure cooker. Add 3 cups of water to the lentils. Close the lid and cook the lentils for 2 whistles on medium heat.
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Add the Coconut Paste: After the first two whistles, open the cooker and add the prepared coconut paste, turmeric powder, sugar, and salt. Stir well and cook the mixture for an additional 3 minutes. This allows the spices and coconut paste to infuse the dal with flavor.
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Prepare the Tempering: In a small tempering pan, heat 1 tsp of ghee on medium heat. Add cumin seeds and fennel seeds. Allow the seeds to sizzle and cook for about 15 seconds, releasing their fragrance.
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Combine the Tempering: Once the tempering is ready, pour it over the cooked dal and stir to mix it thoroughly. This step adds a rich, aromatic flavor to the dal.
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Adjust Consistency: Check the consistency of the dal. It should be neither too thick nor too runny. You can adjust by adding a little more water if needed.
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Serve and Enjoy: Once the dal is cooked to your liking, turn off the heat. Serve the Oriya Mitha Dali hot with steamed rice or sweet pulao for an authentic, comforting meal. This dish is not only a treat for your taste buds but also a reminder of the flavors passed down through generations in Odisha.
Tips for the Best Oriya Mitha Dali
- Consistency: If the dal is too thick after cooking, you can add more water and simmer until it reaches the desired consistency.
- Sweetness: You can adjust the sugar quantity based on your preference for sweetness. Some like it a little sweeter, while others prefer a more savory balance.
- Spices: If you prefer a milder version, reduce the quantity of whole black pepper and cloves. For a stronger aroma, feel free to add an extra cardamom or cinnamon stick.
- Serving Suggestion: This dal pairs beautifully with any sweet rice dish, like sweet khichdi or pulao, making it a perfect dish for festivals, family gatherings, or a wholesome lunch.
Enjoy the authentic flavors of Odisha with this delightful Oriya Mitha Dali, a true representation of the state’s rich culinary heritage.
