🦀 When Earthy Dal Meets River Crab in Coastal Odisha
This is not your usual crab curry.
Kankda Moong Dal Jhola is slow, soulful, and full of flavor passed down through generations in Odia households. It’s made with cracked freshwater crabs, roasted moong dal, and a tempering of garlic, mustard oil, and jeera — no onion, no tomato, just clean, bold, coastal flavor.
Serve it hot over steamed rice with a squeeze of lemon — and don’t forget to eat with your hands, the traditional way.
🛒 What You’ll Need (Serves 3–4):
6–8 crabs (kankda), cleaned and cracked
¾ cup split yellow moong dal, dry roasted
6–7 garlic cloves, crushed
1 tsp ginger paste
2–3 green chilies, slit
½ tsp turmeric
Salt to taste
2 tbsp mustard oil
½ tsp panch phoron or mix of mustard + cumin
Water as needed
Optional: chopped coriander for garnish
🍲 How to Make It – Earthy, Bold & Traditionally Odia
1. Roast the Dal
Dry roast moong dal in a pan until golden and aromatic. Wash once and boil with turmeric + water until soft but not mushy.
2. Fry the Crab
In a separate pan, heat mustard oil till smoking. Add a pinch of salt + turmeric to the crabs. Fry till reddish and aromatic. Set aside.
3. Temper & Build the Flavor
In the same oil, add panch phoron (or jeera + mustard), crushed garlic, and green chilies. Sauté until garlic turns golden.
4. Add Crabs to the Masala
Stir in the fried crabs. Add ginger paste and cook for 2–3 mins on low.
5. Add Cooked Dal
Pour in the boiled moong dal. Adjust salt and water to make a thin jhola. Simmer for 8–10 minutes until flavors are fully combined.
6. Finish & Serve
Drizzle a few drops of raw mustard oil before turning off the flame. Let it rest for 5 mins before serving.
❤️ Why Kankda Moong Dal Jhola Is a Hidden Gem
Rooted in Odisha’s rural kitchens
Balanced bitterness from mustard oil, warmth from garlic
No heavy masala — just traditional, clean flavors
Because crab curry deserves more than just onions and tomatoes
The Pinch of Masala 