Traditional Odia Dalma Recipe
Atraditional Odia Dalma made with toor dal, chana dal, assorted vegetables,roasted spices, fresh coconut, and ghee. This wholesome and comforting dish istraditionally served with steamed rice
Ingredients
For the Dal andVegetables
- 1/2 cup Toor dal
- 1/4 cup Chana dal
- 1/2 cup Brinjal,cut into medium pieces
- 1/2 cup Raw banana, cut into medium pieces
- 1/2 cup Sweet potato, cut into medium pieces
- 1/4 cup Bottlegourd, cut into medium pieces
- 1/4 cup Pumpkin,cut into medium pieces
- 1 small Potato,cut into medium pieces
- 1/4 cup French beans, cut into pieces
- 1/4 cup Carrot, cut into pieces
- 1/4 cup Rawpapaya, cut into pieces
- 1/4 cup Elephantyam, cut into pieces
- 1/4 cup Ridge gourd, cut into pieces
- 2 nos Green chillies
- 1/2 tsp Turmericpowder
- 1 no Bay leaf
- Salt as per taste
- 1 cup Water, or as needed
For the RoastedMasala
- 1 tsp Cumin seeds
- 6 - 7 nos Dried red chilies
- 1/2 tsp Black peppercorns
- 1 small Cinnamonstick
- 1 no Green cardamom
- 1 no Clove
For Tempering
- 2 tbsp Ghee
- 1 tsp Cumin seeds
- 3 - 4 nos Dried red chilies
- 1/8 tsp Hing
- 2 nos Tomatoes, roughly chopped (optional)
- 1/4 cup Freshly grated coconut
- Freshcoriander leaves
Instructions
- Wash the toor dal and chana dal thoroughly. Soak the toor dal in water for about 30 minutes.
- To prepare the roasted masala, heat a pan over low heat. Add cumin seeds, dried red chilies, black peppercorns, cinnamon, cardamom, and clove.
- Dry roast the spices on low heat until fragrant. Allow them to cool slightly, then crush them into a coarse powder using a mortar and pestle or mixer grinder. Set aside.
- Wash and cut the vegetables into medium-sized pieces. Keep vegetables such as raw banana, potato, brinjal, and raw papaya in water to prevent discoloration
- Add the soaked toor dal and chana dal to a pressure cooker
- Add the chopped vegetables, green chilies, grated ginger, turmeric powder, bay leaf, salt, and 1 cup water.
- Mix everything gently, close the pressure cooker, and cook for about 2 whistles on medium heat.
- Allow the pressure to release naturally. Open the cooker and check that the dal and vegetables are completely cooked.
- Heat 2 tablespoons of ghee in a kadai. Add cumin seeds and let them splutter
- Add 3 dried red chilies. If using tomato, add the roughly chopped tomatoes and sauté for 3–4 minutes
- Add the cooked dal and vegetables to the kadai. Add a little water if required and adjust the salt.
- Add freshly grated coconut and mix gently.
- Simmerthe Dalma for 5–6 minutes on low to medium heat.
- Add the roasted Dalma masala prepared earlier and mix gently. Simmer for another 1–2 minutes.
- Add finely chopped fresh coriander leaves and mix.
- For the final tempering, heat 1 teaspoon ghee in a small tadka pan. Add dried red chilies and a pinch of hing.
- Once fragrant, pour the tempering over the Dalma.
- Garnish with a little freshly grated coconut and serve hot with steamed rice.
Video
Notes
Tip text
- Use a combination of seasonal vegetables for the best flavor.
- Cut the vegetables into similar-sized pieces so they cook evenly.
- Roast the spices over low heat to prevent them from burning.
- Keep the roasted masala slightly coarse for better flavor.
- Tomato is optional and can be skipped.
- Do not over-mash the cooked vegetables.
- A final ghee tempering gives Dalma a wonderful traditional aroma.
- Serve hot with steamed rice for a classic Dalma Bhat meal.