Dahibara Ghuguni Aludum

A famous street food from Odisha, Dahibara Ghuguni Aludum is a delightful combination of soft lentil dumplings soaked in spiced yogurt, served with curried peas (ghuguni), spicy potato curry (alu dum), and topped with fresh garnishes for a burst of flavor.

Ingredients

For the Bara (Vada):

• 1 cup urad dal
• 1–2 green chilies (chopped)
• 1½ cups curd (slightly sour preferred)
• ½ tsp roasted cumin powder
• ⅓ tsp red chili powder
• A pinch of baking powder
• 1 tbsp semolina (suji)
• ⅕ tsp black salt
• Salt to taste
• Oil for deep frying

For Tempering:

• Few curry leaves
• 1–2 dry red chilies
• 2 pinches asafoetida
• Mustard–cumin seeds (a few)

For the Alu Dum:

• 12–15 baby potatoes (or 1 large potato)
• 3 tsp grated onion
• ½ tsp ginger–garlic paste
• 4–5 cloves
• 1 small bay leaf
• 1 green cardamom
• ⅕ tsp cumin seeds
• 1 tbsp yogurt
• ½ tsp red chili powder
• ⅓ tsp coriander powder
• ⅕ tsp garam masala (optional)
• 1½ tbsp oil

For the Ghuguni:

• 1½ cups yellow peas (soaked overnight)
• 1 medium potato
• 1 small tomato
• 1 medium onion
• 1 tsp ginger–garlic paste
• 1 tsp cumin seeds
• ⅓ tsp cumin powder
• ⅓ tsp coriander powder
• ½ tsp chili powder
• ⅕ tsp garam masala powder
• 1 bay leaf
• 2 tsp oil
• 1–2 tsp chopped coriander stems
• ⅓ tsp turmeric powder
• A pinch of baking powder (optional)
• Salt to taste

For Garnishing:

• 1 large onion, finely chopped
• ½ bunch coriander leaves, finely chopped
• 5–6 green chilies, finely chopped
• 1 cup thin sev
• Black salt
• Roasted cumin–chili powder

Method

Step 1: Prepare the Bara (Vada)

1. Soak urad dal for 3–4 hours and grind into a smooth paste.
2. Add salt and leave to ferment for 5–6 hours.
3. Mix semolina and baking powder into the batter. Whip lightly to incorporate air.
4. Prepare a curd-water mixture by mixing 2 tsp curd in warm water with a little salt.

Step 2: Prepare the Ghuguni

1. Cut onion, tomato, and potato into small pieces.
2. Pressure cook soaked yellow peas with potato cubes, then prepare the curry with onion, tomato, spices, and seasonings.

Step 3: Prepare the Alu Dum

1. Boil and peel the baby potatoes (or large potato cut into cubes).
2. Heat oil and add cumin, bay leaf, cloves, and cardamom.
3. Sauté onion, then add ginger–garlic paste, yogurt, and spices.
4. Add potatoes and cook until well-coated and flavorful.

Step 4: Fry and Soak the Bara

1. Heat oil in a wok and deep-fry spoonfuls of batter until golden brown.
2. Transfer fried baras into the prepared curd-water mixture and soak for 30 minutes.
3. In a separate bowl, whisk remaining curd with salt, black salt, chili powder, roasted cumin powder, and chopped green chilies. Add water for desired consistency.
4. Transfer soaked baras into this spiced curd mixture.
5. Prepare a tempering with mustard seeds, dry red chilies, curry leaves, and asafoetida, then pour over the baras. Rest for 3–4 hours.

Serving Suggestion

• Place 2–3 dahibaras in a serving bowl.
• Top with a ladle of ghuguni and a portion of alu dum.
• Garnish generously with onions, coriander leaves, green chilies, sev, black salt, and roasted cumin–chili powder.