Phalahari Choley (No onion No garlic recipe)

Today is the first day of Panchuka or the five holiest days of the Hindu month of Kartika. While it is a standard practice among all (almost) oriya folks to refrain from eating non-veg throughout the month, these five days are strictly adhered to. The days begin with 'Brundawati Puja' or the worshiping of the Tulsi plant. Beautiful and colorful patterns called 'Muruja' ( Rangoli ) are drawn around the Tulsi 'Chaunra' or the pot/pedestal on which the plant has been placed. In addition those folks who observe 'Anla Nabami' or the day preceding 'Panchuka', a small 'anla' or gooseberry plant is also worshiped along with the Tulsi.

As this month is the peak time for all Shiva devotees, one witnesses long queues at the Shiva temples or 'Dhams' especially on the Mondays. Most folks residing in or around Bhubaneshwar try to visit Dhabaleshwara or Lingaraja, both of which are popular Shiva temples. Another popular destination during Panchuka is the Jaganaath Dham at Puri. Lord Jagannath and his siblings take up five different get-ups or 'Beshas' during those five days. These are in the order - 'Lakshmi-Narayana Besha', 'Bankachula Besha', 'Tribikram Besha', 'Lakshmi-Nrusingha Besha' and the 'Raja Rajeswari Besha'. The last day getup or the 'Raja Rajeswari Beshi' is a splendid sight with the deities decked up with huge golden ornaments and limbs.

In some of the Odia families Panchuka also means giving up on eating onions and garlic. Hence the lunch menu is largely restricted to dalma, arwa anna, saga, bhaja and khatta. For dinner, it is usually paratha/puri along with dalma or a no onion-no garlic version of alu dum/kabuli chana/santula/buta dali-kakharu tarkari. While I usually prepare kabuli chana/choley with onions, there is a very delicious version that is reserved for osa-bara days. Read on for the simple yet delicious recipe -

Preparation Time - 30 mins


Ingredients -


2 cups kabuli chana/garbanzo beans
3-4 small potatoes (cubed)
1 1/2 cups pumpkin cubes
2 small tomatoes
1 1/2 tsp choley masala/curry powder (use a no onion-no garlic one)
1/2 tsp cumin seeds
1 tsp chili powder
1/2 tsp garam masala
1-2 dry red chili
1 tsp sugar
1 1/2 tbsp kasuri methi
1/2 tsp turmeric
salt to taste
3 tbsp oil


Preparation - Soak the kabuli chana overnight. Wash and cook with 1 cup water, salt and turmeric. Remove from flame after 4-5 whistles on medium flame. Keep aside till steam escapes. Drain excess water

Boil the potatoes and pumpkin cubes till just done. Drain the excess water and keep aside.

Cooking - Heat the oil in a wok. Add the broken chili and cumin seeds. Once they start to splutter, add the finely chopped tomato.

Allow the tomato (2-3 mins) to soften before adding the choley masala, chili powder, potato and pumpkin pieces. Fry for 4-5 mins till they start getting mushy. Add the drained kabuli chana at this stage. Mix together and cook for 3-4 mins.

Add 1 1/2 - 3 cups boiling water along with garam masala and sugar. Rub the kasuri methi between the palms to warm it before adding it to the wok. Bring to a boil and allow to simmer for 5-6 mins.

Remove from the flame. The consistency of the curry will thicken as and when it cools so be careful about the water proportion.

Serve hot or warm with paratha/phulka/rotis.

Pindi Choley

There is a certain level of comfort associated with cooking from a cookbook. After all, these are recipes that have been tried, tested and honed to perfection by experts who have spent years mastering their art. No air of confusion/indecision, mad scrambling at the last moment to find some ingredient to balance the flavors or nail-biting anticipation about how the dish will finally will turn out. I know it can be quite exhilarating at times but it is not something you want to experience every time you walk into the kitchen.

So, when I am in a mood to relax I look no further then my  favorite cookbook author Tarla Dalal. Her recipes are crisp and precise, with useful notes added wherever necessary. This is one such recipe that I had in mind for quite sometime. Read on:

Preparation Time - 45 mins

Ingredients - 1 cup kabuli chana (garbanzo beans), 1 tbsp chana dal, 1 big cardamon, 1 inch long cinnamon, a pinch of baking soda, 1 tsp tea leaves, 1/2 cup grated onions, 1/4 cup chopped tomatoes, 1 tsp pomegranate powder, 1 tsp grated ginger, 1 green chilli (chopped), 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp chilli powder, 3/4 cup tomato puree, 2 tsp chole masala, 5 tsp oil, salt to taste.

Preparation - Soak the kabuli chana and chana dal overnight.

Cooking - Wash and transfer the pulses into a pressure cooker. Add cinnamon, cardamom, baking powder, salt and tea leaves along with 2 1/2 cups water. Cook for 2-3 whistles.

Allow steam to escape before opening lid. Drain the water and it keep aside (do not throw way). Remove and discard the big cardamom and cinnamon stick.

Heat the oil in a kadai. Add grated onion and fry to a light brown.

Add chopped tomatoes and cook till they soften. Add the grated ginger, green chilli, pomegranate powder, chilli powder, coriander powder and garam masala. Fry for 1 minute.

Add pureed tomatoes and cook till oil starts to separate from the gravy.

Add the boiled pulses and choley masala. Fry for 2-3 minutes.

Add the drained water and adjust the salt. Cook till semi-dry or as you prefer it.

Garnish with onions and coriander leaves. Serve hot with rotis/parathas or bhatura/puris.

     














Note - This is a semi-dry dish unlike the gravy laden Punjabi Choley.

Pumpkin-Kabuli chana curry

Cost of Preparation: 45-50 rupees
Cooking Time Required: 40-45 mins
Serves: 3-4

Ingredients: Pumpkin pieces ( 1 1/2 cup ), potato pieces ( 1 cup ), soyabean chunks ( 1 cup ), kabuli chana (chole, 1 cup ), onion ( 1 small ), tomato ( 1 small ), red chilli ( 5-6 nos ), coriander seeds ( 1 tsp ), cumin seeds ( 1/ tsp ), garlic ( 5-6 nos ), cinnamon stick ( 1/2 inch long ), cardamon ( nos ), cloves ( 5-6 nos ), fennel ( 1/3 tsp ), oil for frying, salt, turmeric .

Preparation: Soak the chole for 7-8 hours. Transfer to a pressure cooker , add salt and turmeric. Allow for 1-2 whistles. Drain the water and keep aside.






















Wash the soya chunks, soak for 1-2 hours. Transfer to a pressure cooker, add salt and allow 1 whistle. Allow to cool and squeeze out all the water . Keep aside.

Boil the pumpkin and potato pieces for 5-6 . Keep aside.

Gring the coriander seeds, cumin seeds, 1-2 red chillis, garlic, cinnamon, cardamon, onion and tomato into a smooth paste.

Cooking: Heat oil for frying. Add the soya chunks and fry till reddish-brown. Remove and keep aside.






















Heat 2-3 tsp oil in a wok. Add the remaining red chillis, fennel and cloves. Fry for a minute . Add the paste along with 1/3 tsp turmeric.























Cook till the raw smell goes off ( 6-7 minutes ).

Add the soya chunks, boiled chole, pumpkin and potato pieces. Mix well and stir fry for 5-10 minutes.





















Add 1 cup boiling water . Cover with a lid and cook for 5 minutes.
Serve with rotis / puris.

Note: This dish is commonly prepared with bengal gram instead of chole .