Dalma is one of the most comfort and staple recipe of Orissa region. On every auspicious day, dalma must be include in menu and served with rice. It’s a simply and delicious recipe with combination of vegetables and lentil which enhance the taste more. Traditionally, they used raw papaya and raw banana in this recipe but I made this recipe with regular vegetables. Compare to other Indian cuisine, Odia cuisine used less oil and is less spicy but of great taste.
Dalma is a dish made from dal and vegetables, generally made from toor dal and contained diced vegetables like green papaya, green banana, eggplant, pumpkin, and gourd. Season it with turmeric powder, phanch phutana or phoron, red chili powder.
Dalma (Lentil and Vegetables Curry)
Preparation Time: 30 Minutes
Cooking Time: 15 Minutes
Category: Main Course
1 Cup Yellow Pigeon Peas/ Arhar Dal
1 Cup Pumpkin, Diced
1 Large Sized Potato, Diced
1 Cup Eggplants, Diced
1/2 Cup Bottle Gourd, Diced
2 Tomatoes, Diced
1 Tsp. Ginger, Grated
1 Bay leaf
2 Whole Dried Red Chilies
1 Tsp. Turmeric Powder
Pinch of Asafoetida
Salt to taste
Red Chili Powder to taste
1 Tbsp. Ghee
Wash and soak the dal for 30 minutes.
Now add drain lentil and mix vegetables with bay leaf, salt and turmeric powder.
Add 3 cups of water and cook in a pressure cooker on medium flame till to 4-5 whistles.
In tadka pan, Add ghee, asafetida, grated ginger, dried red chilies and panch poran.
When they start to crackle, add the cooked lentils and simmer it for few minutes more.
Season it with roasted cumin and red chili powder and chopped coriander.
Serve hot dalma with steamed rice.
Notes: don’t over boil the lentils. If the dal has dried up, add more water but consistency should be thick.
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