Hare Krishna
Introduction -
One of 64 item chappan bhog in Puri Dham
Ingredients -
A. Dish
Toovar dal or yellow split pigeon peas soaked in water for easier cooking - 1 Cup
Turmeric - 1 teaspoon
Jaggery - as per taste, it should taste sweet yet not like too sweet
Salt - as per taste
Ginger - 1 inch sliced
Ghee - 1 teaspoon
B. Seasoning
Ghee or clarified butter - 2 tablespoon
Jeera or cumin seeds - 1 1/2 teaspoon
Hing or yellow asafoetida - 1/3rd teaspoon
Let's cook for Sri Krishna now -
1 Boil dal till 80-90% cooked
2 Add rest "A" ingredients boil till dal is fully cooked but not overcooked as paste
3 Add "B" in Ghee and fry till aromatic and brown, add to "A", cover your face since oil and water react while putting seasoning
4 ready!
Demo video -
Same recipe with variation. Please watch it.
Important tips -
- Although, in the video, they showed a bit different. They added hing and Cumin seeds in dal then added hot ghee - which is difficult for beginners to get right
- You can substitute with Sugar if you don't have jaggery. But this NOT authentic as per Jagganath Nilchal Dham
- Don't at a time add too much water while cooking dal, it will overflow. Add little by little.
- In Dish Ghee is added to avoid overflow of dal
- It takes 30 min to soaked dal to get cooked minimum on medium flame. This recipe requires patience
- This recipe is temple is served with Rice, called Ghiyo anna or Ghee Rice
- Consistency should be medium to liquidy. Never dry and lumpy.
- If you like, you can add 1 bay leaf. But this is not a temple standard
- Don't pressure cook. It gives way different taste
- Use a heavy bottom stainless steel pot to cook dal, in the temple they use baked mud pots
- Don't stick to measurement, they are indicative. In temples no one measures, they like to be guided by Paramatma
Interesting Fact -
In Jagganath Puri Dham, Srimati Mahalakshmi Devi cooks this daily with other minimum 63 dishes :)
Offer to Sri Radha-Krishna, Sri Gaur Nitai, Sri Jagannath Subhadra Baladev, Sri Lakshmi Narasimha, Vaishnavas etc and honour it
Happy Prasadam cooking! May Srimati Radharani bless you that you soon enter real Srimati Radharani kitchen and assist her :)
Jai Bhaktivedanta Swami
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