Subtly sweet Jagannath temple toor dal infused with jaggery, fresh ginger, cassia bark, and cardamom, tempered in pure cow's ghee.
Lunch · 10 min prep · 30 min cook · serves 4 Newly added
Ingredients
- 1 cup toor dal
- 4 cups water
- 1/4 cup jaggery , grated
- 1/2 tsp turmeric powder
- 1 tsp ginger , finely grated
- 1 inch piece cinnamon stick
- 2 green cardamom , crushed lightly
- 2 tbsp ghee , pure cow ghee
- 1 tsp cumin seeds
- 1 tej patta (Indian bay leaf)
- 1 tsp salt
Preparation
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Wash toor dal thoroughly.
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In a heavy pot, combine toor dal, water, turmeric, salt, cinnamon stick, and crushed cardamoms.
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Simmer over medium flame for 25 minutes until lentils are completely soft.
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Lightly mash dal against the side of pot with a wooden churn.
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Stir in grated jaggery and freshly grated ginger; simmer over low flame for 6 minutes until sweet and savory flavors meld.
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In a small pan, heat ghee over medium heat.
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Add cumin seeds and tej patta; fry until cumin is fragrant and golden-brown.
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Pour hot ghee tempering directly into simmering dal.
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Cover immediately with a lid and rest for 5 minutes before serving.
In the tradition
Part of the mid-day Madhyanha Dhupa offering at Puri, Meetha Dali balances the savory earthiness of pigeon peas with local cane jaggery, warming sweet cassia, and green cardamom, creating a comforting profile central to Odia temple culinary heritage.
Sources & further reading
- Jagannath Temple Rosaghara Mahaprasad Canon, Puri (Madala Panji Temple Kitchen Records)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.