Tinday aur Channa dal ki subzi

This one obviously draws inspiration from the kakharu-buta dali tarkari or dalma that is so popular in Odisha. In fact mixing gourds with lentils is common practice and we end up with quite a few combinations that go really well with roti/paratha or even puri !! The cooking process is similar for all recipes and it is a good way of squeezing in some veggies along with all that protein that comes from the lentils.

Read on for this recipe -

Preparation Time - 20 mins

Ingredients -

• 1 cup channa dal
• 2-3 medium sized apple gourd (tinday)
• 1-2 dry red chili
• 1/2 tsp cumin seeds
• 1 bay leaf
• 1 inch cinnamon
• 2 tsp oil
• 1/5 tsp turmeric
• salt to taste

Preparation - Wash and soak the channa dal for 2-3 hour so that it gets cooked easily.

Peel and chop the tinday into medium sized pieces. The onion needs to be chopped into small pieces.

Cooking - Wash the channa dal and boil in a pressure cooker for 3 whistles. Keep aside.

Heat the oil in a wok. Add the pancha-phutana, red chillis, cinnamon and bay leaf. Follow with the chopped onion pieces.

Fry till the onions turn translucent. Add the chopped tinda along with a little salt and cook for 5-6 mins till half done.

Add the channa dal, bring to a boil and let it simmer for a few mins or till the vegetable is completely cooked through.

Remove from flame and serve hot with rotis/parathas .

Dal Fry (Odisha Style)

Dal Fry is one of the most common dishes ordered at any Indian restaurant. While it tastes best with white rice, this rich aromatic lentil dish can go down well with any flavored rice or flat Indian bread. Usually it is prepared from toor (tuvar) dal but in Orissa channa dal is most commonly used in this recipe. I consider this as comfort food ( if m not making it for guests ) and i pair it with a simple white rice & fried papad. Blissfully easy and deliriously yummy.

Read on the recipe for my version:

Preparation Time - 15-20 mins (10 mins of idle/standby time)

Ingredients -
To be pressure cooked - 3 cups channa dal, 2 green chillis, 1/2 inch long ginger, salt to taste, 1/2 tsp turmeric.
For tempering - 2 medium sized onions, 1 large tomato, 3 green chillis, 1/2 tsp ginger garlic paste, 1/2 tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp asafoetida, 1/4 tsp chilli powder, 1/5 tsp garam masala, 3 tbs kasuri methi, 4 tsp oil, salt to taste.

Preparation - Chop the onion and tomato into small pieces. Make small slits in the green chillis.

Cooking - Wash and soak the channa dal for 2-3 hours.

Take the soaked channa dal in a pressure cooker. Add salt, turmeric, crushed ginger and green chilli. Add 4 cups of water and close the lid. Cook for 2-3 whistles.

Allow steam to release. Open the lid and slightly mash the dal with a heavy spoon.

Heat the oil in a wok. Add mustard and cumin seeds.

Once the seeds start spluttering add one chopped onions. Fry till they start turning translucent.

Add ginger garlic paste and fry for 1-2 minutes.

Add chilli powder, asafoetida and a pinch of turmeric. Stir fry masalas for 30-40 seconds.

Add the chopped tomatoes and sprinkle salt over it. Allow to cook till tomatoes soften and oil starts leaving the sides of the wok.

Add kasuri methi and garam masala at this stage. Cook for a minute.

Pour the contents of the pressure cooker into the wok. Mix well.

Garnish with freshly chopped coriander leaves (or grated coconut if you want that exclusive Odisha touch). Serve hot with rice/rotis.