President Droupadi Murmu loves this protein and fiber-rich vegetarian Odia dish; detailed recipe inside

President Droupadi Murmu turns 68 and is known for living a simple life.

According to an exclusive NDTV video, she loves eating sattvik meals and prefers leafy greens and easy-to-digest meals.

In the video, the head chef of President Murmu's home kitchen mentioned that she enjoys dalma (a curry-like preparation of vegetables and chickpeas) and santhula (a popular mixed vegetable dish).

This simple choice highlights the deep connection many Odia households have with locally sourced ingredients and traditional recipes.

It is a traditional lentil and vegetable dish from the state of Odisha.

According to experts, it is one of the signature dishes of Odia cuisine and is known for its simplicity, nutrition, and mild flavor.

It is a sattvik dish that contains no onion and garlic and combines lentils with seasonal vegetables.Ingredients: ¾ cup toor dal, 1 tbsp ghee, 1 tsp panch phoran, 1½ tbsps grated fresh coconut, 2 green chillies, 1½ tbsps grated ginger, 1/2 small raw papaya, 150 grams red pumpkin, 2-3 medium brinjal, 100 grams colocasia, 2 small raw banana, ¼ tsp turmeric powder, 1 tsp red chilli powder, salt to taste, 1 tsp sugar, and 1 tbsp cumin powder Method: To begin with, wash the dal thoroughly with sufficient water, transfer it into a pressure cooker, and add sufficient water.

Place the lid on and cook under pressure till 4-5 whistles are released.

Allow the pressure to reduce completely.

In a pan, heat ghee, add panch phoran, and let them change color.

In a pan, heat ghee, add panch phoran and let them change colour.

Add grated fresh coconut, green chillies, grated ginger and sauté for 30 seconds.

Next, add raw papaya, red pumpkin, brinjal, colocasia and raw banana.

Sauté for 1 minute.

Now, add the prepared vegetable into the cooked dal, add turmeric powder, red chilli powder and mix well.

Add salt and water to adjust the consistency.

Add sugar and mix well.

Cover and cook on low heat for 3-4 whistles are released.

Allow the pressure to be released completely.

Cook if needed to adjust the consistency.

Drizzle a little ghee on top, roasted cumin powder, and garnish with coconut and slit green chilli.

Serve hot with steamed rice.According to the interview, she is also a fan of Pakhala Bhaat, a summer dish made by soaking cooked rice in water and fermenting it overnight.

It is paired with fried or mashed vegetables, green chilies, and pickles.

It is not just a breakfast, but a cooling, nourishing meal rich in probiotics.

And for breakfast, she loves rice cheela, a dish made with soaked and ground rice batter, which is a light and soft pancake often flavoured with cumin, green chilies, and a pinch of rock salt.

Images Courtesy: istock and Gemini