- Preeti Shridhar
Dalma is Dal cooked with a variety of vegetables. It's a delicacy from the state of Orissa. Typically Tur Dal( split pegion peas) or Moong Dal is used.
The vegetables generally used in the preparation are raw banana, eggplant, pumpkin, yam, colacassia, potato, raw papaya.
This medley of dal and vegetables gets its taste and aroma from a special spice blend.
Different regions of Orissa have different style of cooking Dalma. Some garnish it with coconut some don't. Some also add wee bit of sugar and lemon juice.
Dalma is offered as bhog to Lord Jagannath of Puri ,hence it's made without onion and garlic. But you would find some regions using onion garlic also.
I have used whatever vegetables were available. Though not made in the authentic way r but the core principles are the same. It turned out to be very tasty and was loved by all of my family. Infact, it has now become a regular at home.
You can mix all the ingredients mentioned under Panch Phoran and keep in an air tight bottle.
Similarly the extra spice mix powder can also be stored in an air tight bottle for future use.
This recipe yields mildly spice dalma. You can add more green chili to crank up the heat.
Tur Dal 3/4 cup
Water 2 1/2 cup
Turmeric Powder 1/2 tsp
Salt to taste.
Tomatoes 2 large chopped
Pumpkin 1 cup cubed 2"
Small eggplant 4 cut into 2 length wise
Carrot 1 medium cut into 1 " cubes
Potato 1 large cubed 1 "
Drumsticks 1 cut into 2" pieces
Ginger grated 2 tsp
Tamarind Pulp 2 tbsp
Jaggery Powder 1 tbsp or to taste
Green Chili 2
Cumin 2 tbsp
Cinnamon 4" piece
Red Chili Whole 4
Ghee 2 tbsp
Asaefotida a pinch
Panch Phoran 1 tsp
Red Chili Powder 1 tsp
Fresh Coconut 2 tbsp
Chopped Coriander 2 tbsp
Saunf 1 tsp
Methi. 1 tsp
Jeera. 1 tsp
Kalaunji 1 tsp
Rai 1 tsp
Dry roast the ingredients mentioned under spice mix.
Grind them to a powder once completely cool
Keep it aside.
Wash and soak dal for 20 minutes.
Pressure cook dal with 2 1/2 cups of water, salt and turmeric powder for 2 whistle.
Once the pressure drops add the vegetables , tomatoes, grated ginger and green chili.
Let it simmer till vegetables get cooked.
Add more water if needed.
Now add 2 tsp of spice mix, tamarind pulp and a tbsp of jaggery powder.
Mix well and taste. Adjust all three as per taste.
Heat ghee in a small pan.
Add asaefotida , followed by Panch Phoran.
After a few seconds add red chili powder.
Pour the tempering over hot dal.
Garnish with coconut and chopped coriander.
Serve piping hot with roti or rice.