Dalma is quite popular in Odisha. It is made from toor dal and vegetables like potato, green papaya, unripe banana, eggplant (brinjal), pumpkin, gourd, arvi etc.
You can add any 3-4 vegetables from this list or either best way is, add whatever the veggie are available in your refrigerator. At the end, choice is yours. Hence, there are so many ways to make this dal.
In a tempering, they uses Panch Phutana. It's a blend of five spices which is commonly used in Oriya cuisine. It contains mustard, cumin, fenugreek, fennel and kalonji which gives nice aroma and flavour to your dal. Generally they make use of mustard oil or clarified butter (ghee) for their cooking.
Oriya cuisine uses less oil and spices, hence their dishes are good for health.
Serves - 2 people
Difficulty - Moderate
Time Available - 30 mins to 1 hour
Ingredients:
1/2 cup toor dal (arhar dal).
1 small potato.
1 small eggplant (brinjal).
1/2 cup toor dal (arhar dal).
1 small potato.
1 small eggplant (brinjal).
2 small arvi.
1 green banana.
1/4 tsp. turmeric powder.
1 small onion, finely chopped.
2 tsp ginger garlic paste.
1 small tomato, finely chopped.
1/2 tsp cumin powder.
Salt to taste.
Tempering
2 tsp oil or clarified butter (ghee)
1 bay leaf
Panch phutana - 1/4 tsp. fennel seeds, 1/8 tsp. fenugreek seeds, 1/4 tsp cumin seeds, 1/4 mustard seeds, 1/4 tsp. nigella seeds (kalonji)
2 dried red chillies
Garnish
1 tbsp. fresh grated coconut.
Method:
1) Wash dal and soak in water for 30 minutes. Drain dal and add in a pressure cooker with 1 cup of water and cook for about 4-5 whistle, at medium heat.
2) In pot add potato, eggplant, arvi, banana, salt, turmeric powder and 1 cup of water.
3) Cook till veggies becomes soft. Drain all the water from vegetables and keep them aside.
4) Heat clarified butter or oil in a pot over medium heat and add all the tempering ingredients.
5) After spices crackles add onion and saute till they become translucent in colour.
6) Add ginger garlic paste & cook for few seconds.
7) Add tomato and cook till they gets soft.
8) Add cooked dal and vegetables, mix them well and pour 1/2 cup water. Add cumin powder and salt.
9) Bring it to boil, reduce heat and simmer till dal thickens as per the consistency you like.
10) Finally garnish with grated coconut. Serve hot with steamed rice, chapati or poori.
1 green banana.
1/4 tsp. turmeric powder.
1 small onion, finely chopped.
2 tsp ginger garlic paste.
1 small tomato, finely chopped.
1/2 tsp cumin powder.
Salt to taste.
Tempering
2 tsp oil or clarified butter (ghee)
1 bay leaf
Panch phutana - 1/4 tsp. fennel seeds, 1/8 tsp. fenugreek seeds, 1/4 tsp cumin seeds, 1/4 mustard seeds, 1/4 tsp. nigella seeds (kalonji)
2 dried red chillies
Garnish
1 tbsp. fresh grated coconut.
Method:
1) Wash dal and soak in water for 30 minutes. Drain dal and add in a pressure cooker with 1 cup of water and cook for about 4-5 whistle, at medium heat.
2) In pot add potato, eggplant, arvi, banana, salt, turmeric powder and 1 cup of water.
3) Cook till veggies becomes soft. Drain all the water from vegetables and keep them aside.
4) Heat clarified butter or oil in a pot over medium heat and add all the tempering ingredients.
5) After spices crackles add onion and saute till they become translucent in colour.
6) Add ginger garlic paste & cook for few seconds.
7) Add tomato and cook till they gets soft.
8) Add cooked dal and vegetables, mix them well and pour 1/2 cup water. Add cumin powder and salt.
9) Bring it to boil, reduce heat and simmer till dal thickens as per the consistency you like.
10) Finally garnish with grated coconut. Serve hot with steamed rice, chapati or poori.
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