• Preeti Shridhar

Dalma

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.



Ingredients


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


Spice Mix

Cumin 2 tbsp

Cinnamon 4" piece

Red Chili Whole 4


Tempering

Ghee 2 tbsp

Asaefotida a pinch

Panch Phoran 1 tsp

Red Chili Powder 1 tsp


Garnish

Fresh Coconut 2 tbsp

Chopped Coriander 2 tbsp



*Panch Phoran

Saunf 1 tsp

Methi. 1 tsp

Jeera. 1 tsp

Kalaunji 1 tsp

Rai 1 tsp


Method

  1. Dry roast the ingredients mentioned under spice mix.

  2. Grind them to a powder once completely cool

  3. Keep it aside.

  4. Wash and soak dal for 20 minutes.

  5. Pressure cook dal with 2 1/2 cups of water, salt and turmeric powder for 2 whistle.

  6. Once the pressure drops add the vegetables , tomatoes, grated ginger and green chili.

  7. Let it simmer till vegetables get cooked.

  8. Add more water if needed.

  9. Now add 2 tsp of spice mix, tamarind pulp and a tbsp of jaggery powder.

  10. Mix well and taste. Adjust all three as per taste.

Tempering

  1. Heat ghee in a small pan.

  2. Add asaefotida , followed by Panch Phoran.

  3. After a few seconds add red chili powder.

  4. Pour the tempering over hot dal.

  5. Garnish with coconut and chopped coriander.

  6. Serve piping hot with roti or rice.



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