Dutiya Ghanta Tarkari Recipe – A Traditional Odia Delight

A recipe created with heart and soul, cooked with 20 varieties of vegetables and milk on a slow flame in a clay pot (mitti handi), was selected for #InnovateIndiaBharat Ek Shrestha – Regional Cuisines by Hon’ble Prime Minister Narendra Modi two years ago. This Odia dish was later published on the Innovate India National Dashboard as a reflection of the richness of Odia cuisine.

What is Dutiya Ghanta Tarkari?

Dutiya Ghanta Tarkari is a traditional Odia mixed vegetable curry, prepared with a blend of pulses, seasonal vegetables, coconut, and aromatic spices. Cooked slowly in an earthen pot, this dish carries not only nutrition but also cultural heritage and earthy flavors unique to Odisha.

Ingredients

Pulses

½ cup White Vatana
½ cup Kabuli Chana (Chickpeas)
½ cup Chana Dal
½ cup Green Vatana
½ cup Green Moong Dal

Vegetables & Coconut

100 gm Pumpkin
100 gm Brinjal
100 gm Carrot
100 gm Sweet Potato
100 gm Papaya
100 gm Potatoes
100 gm Green Peas
50 gm Beans
50 gm Parwal
100 gm Raw Banana
1 Tomato
100 gm Radish
50 gm Cauliflower
50 gm Cabbage
300 gm Grated Coconut
100 gm Finely Chopped Coconut

Spices & Other Items

3–4 Bay Leaves
2 tsp Panch Phoran
2 tsp Rock Salt
3 tsp Ghee
1 tsp Mustard Oil
1 tsp Chili Powder
2 tsp Turmeric Powder
½ cup Milk
3 tsp Coconut Milk
3 Cardamom Pods
3 Cinnamon Sticks
3 tsp Homemade Garam Masala

Cooking Process

Step 1 – Preparation

Soak all the pulses for at least 5 hours or overnight. Wash and cut all vegetables into even pieces.

Step 2 – Initial Cooking

Heat 1 tsp ghee in a clay pot (mitti handi). Lightly sauté the vegetables and set aside.

Step 3 – Cooking with Pulses

In a pressure cooker, add the soaked pulses, sautéed vegetables, garam masala, ghee, and milk. Cook for about 25 minutes.

Step 4 – Spice Tempering

Heat mustard oil in a pressure cooker. Add dry spices, turmeric, garam masala, grated coconut, chopped coconut, and tomato. Mix in the cooked dal and vegetables. Add more garam masala and ghee.

Step 5 – Slow Cooking on Clay Stove

Transfer everything to a clay stove (mitti chulha). Cook on low flame for 30 minutes to thicken and blend the flavors. In a separate clay pot, heat 1 tsp ghee, add chili powder, cardamom, and bay leaf for tempering. Pour this over the cooked curry and simmer for another 15 minutes.

Step 6 – Finishing Touch

Add grated and chopped coconut. Garnish with fresh coriander leaves. Serve hot with a drizzle of ghee.

Serving Suggestions

Dutiya Ghanta Tarkari pairs beautifully with steamed rice, pakhala (fermented rice water), or puri. Its wholesome blend of flavors makes it perfect for festive occasions and traditional feasts.

About the Author

I am Sucheta Bose — entrepreneur, owner of Dhakineswari Travels since the 1980s, researcher, academician, food creator, and blogger.

As the admin of Ama Handisala, I love rediscovering traditional recipes, giving them innovative twists, and ensuring high nutritional value.

Cooking is my passion, and I believe happy cooking creates a happy mind and a happy home.