11/02/2017 "MithaDali"RathaJatraspecialPuriJagannathMandiraRecipe|TheTurmericKitchen

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"Mitha Dali" - Ratha Jatra special - Puri Jagannath Mandira

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On the auspicious occasion of Ratha Jatra, I could not help but recollect all the fond melodies and memories associated to this
grand festival. I found myself looking for ways to feel closer to home. Warm memories of the occasion swept over me, with the
drum beats and jhanja kirtana being so distinct that I could actually feel the reverberation of those beats. For a short introduction,
Ratha Jatra is the grandest chariot festival that takes place annually in the mystical coastal city of Puri in Odisha. The three deities-
Lord Jagganath, Lord Balabhadra and Subhadra are decked up in their nest adornments as they travel out ceremoniously in their
newly built chariots to visit their beloved aunt at Gundicha Mandira about 2 km from their abode at the Sri Mandira.

I scoured the internet for any live broadcast of the grand event and was lucky enough to nd one. Utter joy swept over me as I saw
the three grand chariots with the deities on their way to their beloved aunts home. It brought back all the memories when as kids
we would not understand the importance of this grandiose celebration and instead would secretly regret it for hogging all the

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television space. To top that, that day was a strict Arua day a day where meals were prepared without onions and garlic. With
underdeveloped taste buds, that simply meant bland food. How time changes and unknowingly changes us too..is completely
beyond my comprehension.

Every visit to the Puri Jagganath Mandira is almost incomplete if not followed by a mandatory visit to the Ananda Bazar or very
aptly the Pleasure Mart. Ananda Bazar is a large open air mart where thousands of devotees throng daily to taste the Mahaprasad.
The ambience of the Anand Bazar can only be described as electrifying and anyone who has ever been there will agree for sure. To
my surprise, I was actually craving for some warm, fresh out-of-the-earthen-pots delicacies. So, to recreate the feel of the Ratha
Jatra, I decided to make this lentil dish which features in the Chhappan Bhoga (56 oerings) list of dishes which is oered to Lord
Jagganath as a Mahaprasad. The whole menu at home comprised of the Nadia Chana Dali, Mitha Khechudi, Baigana bhaja and
podina amba khatta.

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This slightly sweet earthy dish made of split yellow peas simmered with a paste of fresh coconut paste and assorted spices springs
to life with the nal aromatic touch of a ghee tempering with fennel, cumin and mustard seeds. This hearty lentil soup melds
together the wonderful aromas of jaggery, coconut and fennel seeds together with the al dente texture of the chana dal to pair with
sweetened rice pilaf or Mitha Khechudi.

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SUMMARY

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Course : Main course

Cuisine : Indian

Yield : 4 servings (javascipt:void(0);)

Cooking Time : 30 minutes

Total Time : 30 minutes

INGREDIENTS
1 1/4 Cups Chana dal
Cup Red lentils/ Masoor dal
tsp Th turmeric powder
1 tsps Salt
1 Tablespoon Jaggery/ Sugar
1 tsp Grated ginger

For the paste:

Cup 1/4 Cups Dried unsweetened coconut or th Freshly grated coconut

2 nos Cinnamon stick . 1/2 inchs
1 tspFollowBlog Cardamom powder
5 1
4 Whole cloves

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4 Whole cloves
1 tsp Ground black pepper
1 tsp Coriander seeds
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds
1/2 tsp Fennel seeds
Cup Hot water

For the tempering: (Traditionally no tempering)

1 Tablespoon Ghee/butter
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Fennel seeds

STEPS
1. Combine all the ingredients for the paste with 1/2 cup of very hot water.Let it seep for 5 minutes and puree until it is a rough
paste. Add more water if needed. Add this mixture to the dal and cook for 15-20 more minutes.

2. Bring to a boil 4 cups of water and add in the turmeric, salt, and jaggery ,the soaked dals and the paste. Reduce heat to a
simmer and cook, stirring occasionally until the chana dal is almost tender.

3. Once the lentils are cooked, heat the ghee/butter over a medium-high ame in a small skillet and toss in the cumin seeds
along with the mustard, fennel, and fenugreek. Fry until the mustard seeds begin to pop. Stir them into the dal and taste for
any
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Tips: Using the pressure cooker

I used the pressure cooker for this step for fast and ecient way. Put all the above ingredients in the pressure cooker along
with the water and wait till one whistle. Let it release the pressure before proceeding to the second step.

To further ease the process, I also soaked the lentils for about 20 minutes to cook in a shorter time.

For those using a pressure cooker, after step 1, let the pressure release. Add in the paste and put the cooker back on the stove
for another whistle. No more than 2 whistles in total for the dal. If the lentils need further cooking, cook it with the lid open for
whatever time needed.

This rustic dish pairs wonderfully with Mitha Khechudi and is perfect for days when you would want to relive those delish
moments in the Ananda Bazar. A great dish to prepare for the family and sermonize them with the importance of this festival in
the life of an Odia ;) So as I leave you with this soul soothing delicacy, I sincerely hope that it warms up your heart too.

Apana samstanku Ratha Jatra ra hardik subechha!

Have a great week ahead,

P.S: I am submitting this post to-

Frugal Fridays (http://fussfreeavours.com/frugal-friday/)event hosted by Caroline

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