Oria Arna ( Odisha Special )
One such little known but nevertheless delicious rice variety is the 'Oria Arna', an offering at the famous Lingaraj temple in Bhubaneshwar. A simple rice and lentil preparation with a seasoning of ginger, bay leaf and asafoetida in desi ghee, it is sheer delight on the taste buds. Apart from the 'no onion no garlic' days, I also like to cook this dish on the days when I am feeling lazy and want an easy one pot meal.
Read on for the recipe -
Preparation Time - 20 mins
- 1 cup arwa rice ( jeera rice)
- 1 cup split yellow moong dal
- 2-3 tsp desi ghee
- 2 tsp sugar
- 2 bay leaves
- 1 1/2 inch ginger
- 2 pinch asafoetida
- 1/4 tsp turmeric
- 4 tsp chopped cashews
- 4 tsp raisins
- 4-5 tsp finely chopped coconut pieces
- salt to taste
Preparation - Wash the lentil and rice together. Strain and mix in the turmeric. Air dry on a flat surface for 2 hours.
Crush the ginger and keep aside.
Cooking - Heat 2 tsp ghee in a deep vessel. Add the cashews and raisins. Fry for 5-6 seconds and remove.
Add the bay leaf to the ghee. Once it releases fragrance, add the rice and dal to the same vessel. Stir fry for 3-4 mins till the ghee coats each and every grain.
Add 4 cups water, crushed ginger, sugar and salt. Also, add the finely chopped coconut.
Cook till done.
Heat the remaining ghee in a tempering pan. Add the asafoetida and allow it to crackle. Pour this tempering over the rice. Mix in the fried cashews and raisins.
Note - I personally like to have it with some fried papad and occasionally some thick yogurt too.