In the heat of summer, the ideal plate is one that doesn't sit heavy on the stomach yet keeps the body fully nourished. A recipe that has been passed down for generations in the village kitchens of Chhattisgarh does exactly that — khedha bhaji cooked with mixed dal. Light, easy to digest and perfectly suited to the season, this rustic dish balances taste and health at once, helping the body hold on to its energy even in scorching weather.
What Is Khedha Bhaji
Khedha bhaji is a traditional leafy green from the rural belt of Chhattisgarh — nobody sows it. It springs up on its own in fields, on field-bunds and in the natural patches around them. Village women pick it out carefully, clean it with attention and then bring it into their cooking. Rich in nutrients, this green helps keep the body light and healthy through the summer months.
Why the Trio of Dals Matters
The real strength of this recipe comes from the three dals that go into it — chana dal, arhar dal and masoor dal. All three are good sources of protein, fibre, iron and other essential nutrients. Combined with khedha bhaji, they turn the dish into a complete and balanced meal that gives the body long-lasting energy. That is why this preparation, finished with desi spices and a mustard tempering, is regarded as a marker of Chhattisgarh's rich food culture.
How the Dish Is Made
Bhagyavati, a homemaker from Bilaspur, explains the method this way. First, the khedha bhaji and all three dals are cooked thoroughly in a pressure cooker. Then mustard oil is heated in a kadhai and tempered with cumin seeds.
- Garlic, ginger, green chilli and onion are added to the tempering and sautéed until golden.
- Tomato goes in next and the masala is cooked well.
- Finally, the cooked bhaji and dal are folded into this masala and left to simmer on a low flame for a while.
- A sprinkle of fresh coriander on top lifts the flavour even more.
The Health Benefits
This khedha bhaji and mixed dal dish is considered especially beneficial in the summer season. The fibre in it helps keep the digestive system in good shape, while the protein from the dals supplies the body with strength and energy. It is held to be particularly good for children, the elderly and people who do hard physical work.
When and With What to Eat It
In rural areas, this dish is made chiefly during the summer and the rainy season. Served with hot rice, roti or bajra roti, its taste turns several notches better. For those who love the tradition and the earthy flavours of Chhattisgarh, this recipe is nothing short of an heirloom. If you want to enjoy tasty, nutritious and homegrown food this summer, it could be an excellent choice for your plate.
