DALMA RECIPE/ODIYA DALMA/HOW TO MAKE HOMESTYLE DALMA

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DALMA RECIPE/ODIYA DALMA/ HOW TO MAKE HOMESTYLE DALMA

Dalma, a signature dish, from the state of Odisha is a blend of lentils and seasonal veggies. This lentil-veggie stew is the speciality of each household there and prepared with their own variations using various vegetables and a dal(lentil) or sometimes with a combination of two or more dals. This is one of the sacred foods offered to the deity, but unlike the temple recipe, the home style dalma is cooked by including lots of veggies like carrot, cauliflower, beans, etc. The Puri temple dalma includes traditional veggies only like yam, raw papaya, sweet potatoes, green brinjal, etc. The temple Dalma is cooked with moong dal in earthen pots. The home style Dalma dish can be easily cooked in a pressure cooker.

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The procedure of the recipe has three parts. First, grinding the special Dalma masala which includes some whole spices after dry roasting. The second part includes boiling dals and veggies together until all those combined well to perfection. And the final part consists of the tadka or tempering with some spices and aromatics. This final tadka takes the taste of Dalma to the next level. Sharing today the easy step by step home style Dalma recipe which I have cooked with the combination of three lentils and a variety of seasonal veggies

Prep time – 25 minutes
Cook time – 25 minutes
Course – Main
Cuisine – Indian(Odisha)
Author – Bharti Dhawan

INGREDIENTS REQUIRED WHILE BOILING DALMA
•  Split/dhuli moong dal – 1 cup
•  Tuvar/Toor dal – 1/2 cup
•  Chana/split Bengal gram – 1/4 cup
•  Water for dal – 4-5 cups
•  Haldi/turmeric powder – 1 tsp
•  Pumpkin (cubed) – 1 cup
•  Cauliflower – 4-5 small florets
•  Carrots (cubed) – 1 medium
•  Brinjal/Baingan(cubed) – 3-4
•  Beans (roughly chopped) – 6-7
•  Raw papaya(cubed) – 1/4 cup
•  Drumstick (peeled and chopped) 1-2 nos
•  Potatoes (diced) – 1/2 cups
•  Tomatoes (chopped roughly)- 1 medium
•  Bay leaves/Tez patta – 1-2

SPICES REQUIRED FOR DALMA SPECIAL MASALA
•  Jeera/cumin – 1 tsp
•  Black peppers – 5-6 corns
•  Cloves/lavang – 2-3
•  Whole red chillies – 3-4
•  Cinnamon stick/dalchini – 1 small

INGREDIENTS FOR TEMPERING
•  Mustard oil or any – 1 tbsp
•  Panch phoran spice – 2 tsp  -(see notes)
•  Whole red chilies – 2 nos
•  Red chilly powder – 1 tsp

HOW TO MAKE DALMA SPECIAL MASALA
1- Firstly, dry roast all the spices at low flame written under ‘dalma masala’. When done grind to make a powder and keep aside

HOW TO MAKE DALMA

1- Firstly, dry roast the three dals together at low flame for 5 minutes until you smell an earthy aroma

2- Wash dala 2-3 times and soak for 20 minutes. Take a pressure cooker and add all the ingredients written under ‘boiling Dalma’. Close the lid and give 2 whistles

3- When the steam is released open the lid and add grinded dalma special masala. Mix well with a ladle. Now prepare for tadka/tempering

TADKA/TEMPERING
1- Heat mustard oil upto the smoking point. Now switch off the flame for a minute

2- Next, add whole red chilies and panch phoran. Allow the spices to crackle. Add ginger paste and red chilly powder. Stir and roast well to combine all the spices

3- Pour the tadka over cooked Dalma and mix well.

4- Add some fresh coriander leaves and Serve tasty dalma and steamed rice with dalma masala on top

NOTES AND TIPS
*  One of the prominent spice mixes used in Dalma tadka is the panch phoran(panch futan), which combines 5 whole spices. This includes cumin, onion seeds, fenugreek seeds, mustard seeds, and fennel seeds(jeera+klonji+saunf+rai and methi seeds)
*  Mustard oil gives the best taste and aroma to Dalma dish, but one can use the oil to its choice

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