Where it comes from
Part of the Mahaprasad cooked daily in the Jagannath Temple kitchen at Puri — reputedly the largest kitchen in the world, where food is still cooked in stacked earthen pots over wood fire.
Method
- 1
Cook together
25:00Boil dal and vegetables with turmeric and salt in the same pot.
- 2
Roast and grind
05:00Dry roast cumin and red chilli, grind to a coarse powder.
- 3
Tadka
03:00Crackle panch phoron and bay leaf in ghee, pour into the dal.
- 4
Finish
07:00Stir in coconut and the roasted powder, simmer five minutes.
Cook's notes
- Vegetables should be soft enough to break with a spoon.
- No onion or garlic — this is temple food.
