Boota Alu Kakharu Curry

Any important festival and this curry is sure to make its presence felt in an Odiya household.

INGREDIENTS:

• 100gm Chana Dal – soaked previously for at least 30 minutes
• 100gm Red Pumpkin
• 1 Medium Sized Potato
• 1 Medium Sized Onion (optional)
• 1 Medium Sized Tomato
• 1 Tspn Ginger grated
• 1 1” Cinnamon stick
• 1 Bay leaf
• 1 Dry Red Chilli
• 1 Tbspn Hing
• 1 Tbspn Panchphootan
• Ghee

METHOD:

• In a pressure cooker heat ghee, add panch phutona and red chili to it.
• As the spices stop cracking add the bay leaf, cinnamon and let it cook for few seconds before adding onions.
• Cook the onions till they turn golden brown. (Adding onions is optional)
• Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
• Add the turmeric powder, salt to taste and a little sugar.
• Add 3cups of water and let it cook for another min.
• Add the dal and tomato the cooker. Cover and cook.
• Let all the pressure release on its own. Then open the cooker and put it in medium heat and cook till desired consistency is achieved.
• Before serving, sprinkle some roasted jeera and red chili powder, for an enhanced smell.
• Goes very well with hot and steaming pooris.