Intro: The Original One-Pot Wonder from Odisha
Before meal prep bowls and power-packed curries became trendy, we had Ghanta.
This rustic, balanced, and deeply satisfying dish is made by simmering a medley of vegetables, sometimes with chana dal, and flavored with simple spices and a drizzle of ghee.
In my home, Ghanta Tarkari wasn’t just reserved for Kartik fasting or puja thalis—it was a way to use up leftover veggies in the healthiest, most flavorful way.
Ingredients:
½ cup chana dal (optional, soaked for 1 hour)
1 cup chopped vegetables (mix of raw banana, pumpkin, papaya, beans, drumstick, etc.)
1 potato (chopped)
¼ tsp turmeric
Salt to taste
1–2 green chilies (slit)
For Tempering:
1 tsp mustard seeds
1 dry red chili
1 tsp ghee or mustard oil
A pinch of hing
Optional: 1 tbsp grated coconut for garnish
Steps to Make Ghanta Tarkari:
1. Cook the Dal & Vegetables
Pressure cook soaked chana dal until soft but not mushy.
In a pot, add all vegetables, turmeric, salt, and green chilies.
Add just enough water to cover and simmer till veggies are soft.
2. Combine
Add cooked dal to the vegetables and simmer everything together.
Adjust salt and consistency. It should be semi-thick.
3. Temper It
In a small pan, heat ghee.
Add mustard seeds, red chili, and hing. Let it splutter.
Pour over the ghanta and mix well. Garnish with coconut if using.
Serving Suggestions:
Best served with steamed rice, pakhala, or as part of a fasting meal
Pairs beautifully with saga bhaja or kancha amba khatta
Why I Love It
It’s healthy. It’s naturally vegan. It’s comforting. Ghanta Tarkari is my answer to midweek meal confusion and post-festival balance.
The Pinch of Masala 