Sweet-savory sacred vegetable and chana dal stew from Jagannath Puri, flavored with jaggery, tej patta, and roasted cumin-chili powder.
Lunch · 15 min prep · 25 min cook · serves 4 Newly added
Ingredients
- 2 cups mixed vegetable , taro root, sweet potato, yellow pumpkin, and raw plantain, cubed
- 1/2 cup chana dal , boiled tender
- 1 tbsp jaggery , grated
- 1/2 tsp turmeric powder
- 2 tbsp ghee , pure desi cow ghee
- 1 tsp cumin seeds
- 1 tej patta (Indian bay leaf)
- 1 tbsp bhaja jeera lanka gunda , freshly roasted cumin and dry red chili powder
- 2 cups water
- 1.5 tsp salt
Preparation
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Combine the mixed cubed vegetables, cooked chana dal, water, turmeric powder, and salt in a heavy pot.
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Simmer covered over medium heat for 15 minutes until the vegetables are soft and tender.
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Stir in the grated jaggery and simmer uncovered for 3 minutes until dissolved and harmonious.
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Heat the ghee in a small pan over medium flame.
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Add the cumin seeds and tej patta; sauté until the cumin turns dark golden-brown and aromatic.
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Pour the hot ghee tempering directly into the simmering vegetable stew.
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Dust the surface immediately with the freshly ground bhaja jeera lanka gunda.
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Cover the pot with a tight lid, turn off the flame, and allow the spices to infuse for 5 minutes before serving.
In the tradition
Mahura offers a sweeter, milder profile compared to Besara and Dalma. The sweetness of local jaggery and pumpkin pairs with earthy chana dal and indigenous tubers, while the signature finishing dusting of bhaja jeera lanka gunda provides smoky warmth.
Sources & further reading
- Jagannath Temple Rosaghara Mahaprasad Canon, Puri (Madala Panji & Rosaghara Seva Archive)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.