Odia Dal

Simple toor or moong dal tempered with panch phoron — the five-spice blend of mustard seeds, fenugreek, nigella, cumin, and fennel popped in mustard oil with dried red chilli and bay leaf. Thinner and more subtly flavoured than the North Karnataka or Rajasthani dal, this is the everyday lentil soup of the Odia thali, poured over rice in generous quantities as the first course of the meal.