Khechudi,Dalma,
Saag And Bhaja

4

Khechudi

Ingredients

  • ½ cup rice

  • ½ cup moong dal

  • 2 tbsp ghee

  • 1 bay leaf

  • 1 tsp cumin seeds

  • 1 inch ginger (crushed)

  • ½ tsp turmeric

  • Salt to taste

  • 3–3½ cups water

Method

  1. Dry roast moong dal till aromatic.

  2. Wash rice + dal together.

  3. Heat ghee → cumin + bay leaf + ginger.

  4. Add rice–dal, turmeric, salt.

  5. Add water, pressure cook till soft and mushy.

Dalma

Ingredients

  • ½ cup arhar dal

  • Mixed veggies: pumpkin, raw banana, brinjal, papaya, drumstick

  • 1 tsp turmeric

  • Salt

  • 1 tsp roasted cumin–chilli powder

Tempering

  • 1 tbsp mustard oil

  • 1 tsp cumin seeds

  • 2 dry red chillies

  • A pinch hing

Method

  1. Cook dal + veggies + turmeric + salt till soft.

  2. Add roasted cumin–chilli powder.

  3. Temper mustard oil with cumin, chilli, hing.

  4. Pour over dalma and cover for 5 minutes..

Saag (Odisha Style)

Ingredients

  • Spinach / amaranth / mustard greens (mix works best)

  • 1–2 cloves garlic

  • 1–2 green chillies

  • Salt

Method

  1. Boil greens with garlic + chillies.

  2. Grind coarsely (not smooth).

  3. Heat mustard oil → add crushed garlic (optional).

  4. Add saag, salt. Cook 2–3 minutes.

Bhaja (Any One or Mix)

Options

  • Alu bhaja

  • Potala bhaja

  • Begun bhaja

  • Kandula bhaja (lentil fritters)

Basic Method

  1. Slice vegetable thin.

  2. Toss with salt + turmeric.

  3. Shallow fry in mustard oil till crisp.

How to Serve (Important!)

  1. Khechudi in center

  2. Dalma on side

  3. Saag with a drop of ghee

  4. Bhaja for crunch

  5. Optional: ambula, lemon, or raw onion