Find Out What's There In Jagganath Temple's Bhog

The Bhog Thali at the Jagannath Temple is a delightful spread that includes a variety of traditional dishes such as rice, Dalma , Bhaja , Khichdi , Khatta and Chenna Poda.

The Jagannath Temple's Bhog Thali includes a variety of traditional dishes such as rice, Dalma, Saaga Bhaja, Khichdi, Khatta sour, and Chenna Poda. Each dish is prepared with specific ingredients and cooking methods to capture the authentic flavors. This thali offers a rich culinary experience reflective of the temple's offerings.

Ingredients:

1.Rice

• 2 cups of rice
• 4 cups of water
• Salt to taste

2. Dalma

• 1 cup moong dal (split yellow lentils)
• 1 cup mixed vegetables (potatoes, carrots, pumpkin, brinjal)
• 1 tsp turmeric powder
• Salt to taste
• 1 tsp panch phoron (Bengali five-spice mix)
• 2-3 dry red chilies
• 1 tsp grated ginger
• 2 tbsp ghee (clarified butter)

3. Saaga Bhaja

• 2 cups spinach leaves, chopped
• 2 tbsp mustard oil
• 1 tsp mustard seeds
• 1-2 green chilies, slit
• Salt to taste

4. Khichdi

• 1 cup rice
• 1/2 cup moong dal
• 1 tsp turmeric powder
• Salt to taste
• 1 tsp cumin seeds
• 2-3 dry red chilies
• 2 tbsp ghee

5. Khatta

• 1 cup grated raw mango
• 1/2 cup jaggery
• 1 tsp mustard seeds
• 1-2 dry red chilies
• Salt to taste
• 1 tbsp oil

6. Chenna Poda

• 1/2 cup sugar
• 1 tbsp semolina
• 1/4 tsp cardamom powder
• A few chopped dry fruits (cashews, raisins)
• 1 tbsp ghee

Instructions:

1. Rice:

• Wash the rice thoroughly.
• In a pot, bring water to a boil, the rice and salt, and cook until the rice is done.
• Drain any excess water and keep the rice aside.

2. Dalma:

• Wash the moong dal and boil it with turmeric powder and salt until it's half-cooked.
• Add the mixed vegetables and cook until both dal and vegetables are tender.
• In a separate pan, heat ghee, add panch phoron, dry red chilies, and grated ginger. Fry for a minute.
• Pour this tempering over the dal and vegetable mixture. Simmer for a few minutes.

3. Saaga Bhaja:

• Heat mustard oil in a pan, add mustard seeds and slit green chilies.
• Add the chopped spinach and saut until it wilts and is cooked through.
• Add salt to taste and cook for another minute.

4. Khichdi:

• Wash rice and moong dal together.
• In a pot, heat ghee, add cumin seeds and dry red chilies.
• Add the rice and dal mixture, turmeric powder, and salt.
• Add water and cook until the rice and dal are soft and mushy.

5. Khatta:

• Heat oil in a pan, add mustard seeds and dry red chilies.
• Add the grated raw mango, jaggery, and salt.
• Cook until the mango is soft and the mixture thickens to a chutney consistency.

6. Chenna Poda:

• Mix chenna with sugar, semolina, cardamom powder, and chopped dry fruits.
• Grease a baking dish with ghee and spread the mixture evenly.
• Bake in a preheated oven at 180 C (350 F) for about 30-40 minutes or until the top is golden brown.
• Let it cool before cutting into pieces.

Serve all these dishes together on a thali to enjoy the traditional Jagannath Temple's Bhog Thali.