Friday, 6 December 2013


Ingredients :-

Yellow Dried Peas - 1 cup
Onion chopped - 1 no.
Ginger-Garlic Crushed - 1 tsp
Green Chilly chopped - 2 nos.
Tomato chopped - 2 nos.
Chopped Coriander leaves
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Dry Red Chilly - 1 no.
A Pinch of Hing (Asafoetida)
Salt to taste
Cooking Oil / Mustard oil - 2 tsp

Method :-

Soak the dry peas in water for over night or max. 3-4 hrs. Pressure cook it with a little salt on a medium flame. Heat oil in a pan. Add cumin n mustard seeds, a dry red chilly, when it start to splutters, add chopped onion, ginger-garlic chopped, green chilly, hing and saute for a while. Add cumin-coriander powder, turmeric powder, salt and fry for 3-4 minutes. Add the chopped tomatoes and cook well. Next, add the boiled peas with a 1/2 cup water and let it cook for more 3-4 minutes. Garnish chopped coriander leaves and Serve with Bara, Pitha, Roti, Rice or with any of your choice dish.


  1. Thanks for this recipe knowledge. Though it's a native recipe in Odisha, I've never tried cooking it. But I eat it minimum once in a day. Every part of Odisha has local famous foods. Tourists whoever have tasted them actually know how delicious these foods are. If you go to Cuttack, there you'll get to eat the famous Dahibaras, if you go to Kendrapara, you'll get to eat chenajhili. Above all, the Pahala rosogolla is must-eat one. You can't deny to take a second rosogolla after eating the first rosogolla.

  2. I have eaten this pitha without stuffing at Remuna Balasore. It was savoury.