Mitha Dali

Mitha Dali

This lentil curry is part of 56 bhog/offerings to Lord Jagannath of Puri. It is sweet prepared from split yellow peas along with coconut paste with spices cooked in ghee and jaggery. It is often paired with sweet rice pilar or Mitha Khechudi.

Ingredients

  • 1 1/4 cups Chana dal
  • 1/2 cup Red lentils/ Masoor dal
  • 3/4 teaspoon turmeric powder
  • 1/2 teaspoon Salt
  • 1 tablespoon Jaggery
  • 1 teaspoon Grated ginger
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Fenugreek seeds
  • 1/2 teaspoon Fennel seeds
  • 1 teaspoon Ground black pepper
  • 4 cloves, whole
  • 1 teaspoon Cardamom powder
  • 1/2 cup Freshly grated coconut
  • 2 Cinnamon stick, half inch
  • 1 tablespoon Ghee/butter
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Fennel seeds

Instructions

  1. Soak lentils in water for about 20 minutes
  2. Grind coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, black pepper, cloves, cardamom, coconut and cinnamom to thick paste.
  3. Boil a liter of water. Add turmeric, salt, and jaggery, the soaked dals and the paste. Simmer on low heat till dal is tender.
  4. Temper dal with hot ghee, fried cumin seeds, mustard seeds and fennel seeds.
  5. Serve hot.

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