Dalma

Recipe: Dalma

Dalma is a traditional lentil dish from the state of Odissa, India. It usually is made from split pigeon pea and or split chickpea lentils. Vegetables are added to make it more wholesome and nutritious. It can be enjoyed with plain rice, roti or the popular Odisha flatbread called Janta Roti.

 

What Is Dal | Daal | Dhal?

Basically made from whole lentils, split lentils or beans. Typically, chickpea, cowpeas. green grams, black grams, Puy lentils, pigeon pea, dried peas, are commonly used.  It is a spicy soup like or stew like preparation which is usually eaten with some rice, roti, parathas. Dals can be thick or watery. Some recipes have vegetables or meat added to it.

It is a great way to incorporate some protein in your diet especially if you’re a vegetarian. Before I had begun blogging I would prepare tuvar dal, moong dal, dal makhani and kadhi on a regular basis – at least 5 times a week. We knew which dal would be made on which day. It is only when I began blogging and started coming across different kinds of dals by fellow bloggers that I ventured out to trying new dals and flavors. We still have dal at least 4-5 times a week but now the variety is enormous. Having said that there are so many versions of dals that I still need to try out.

Sharing This Recipe With FoodieMonday/Bloghop Group

Priya Iyer who blogs at The World Through My Eyes suggested Daals Of India as the 160th theme. I jumped at the suggestion as I knew which dal I wanted to make. Dalma had been on my list for a while. I’d like to thank Saswati who blogs at Delish Potpourri for her valuable guidance. I was a bit confused as there are so many different versions of Dalma.

 

A Bit More About Dalma

As mentioned above you can use toor dal or chana dal or a mixture of both. I mixed both. What makes it so nutritious is the number of vegetables that are added like yam, plantain, pumpkin, drumstick, tomato, raw papaya, potato, eggplant, carrot, French beans etc. Basically you can use any vegetables you have at home. The spices are very simple, a cumin and red chili spice blend and since I love panch phoron or panch phutana (a mixture of cumin, fenugreek, mustard, nigella and fennel seeds), I used that for tempering. I was not able to use yam and drumstick as I didn’t get any. However, the dal turned so delicious with such simple spices and it is very healthy and light on the stomach.

 

Some More Dal Recipes You May Like

 

Ingredients Required For Dalma

Toor Dal

Also known as split pigeon pea lentils, tuvar or arhar.

Chana Dal

Also known as split chickpea lentils.

Vegetables

Pumpkin, yam, plantain, eggplant, carrot, drumsticks, potato. Peel pumpkin, yam, carrot, potato, plantain. Cut into chunks. Also cut the eggplant or brinjal into chunks. Trim the ends of the drumstick. Cut into 2-3 inch pieces.

Tomato

Need one large or medium tomato. Cut it into chunks.

Salt

As per your taste. Use any salt of your choice, normal table salt or Pink Himalayan Salt.

Turmeric Powder

Also known as haldi, hardar. Need some to add to the dal.

Ginger

Peel and grate or mince about an inch of ginger.

Water

Normal tap water or drinking water. Will need about 3-4 cups.

For The Dalma Masala or Spice Blend

Cumin Seeds

jeera, jiru

Dry Red Chillis.

Add red chillis according to your taste.

For Tempering |Vaghar |Baghar

Panch Phoron 

Equal mixture of  fennel, fenugreek, cumin, mustard, nigella seeds.

Ghee Or Oil

For vegan version use oil. I have used ghee for flavour.

Dry Red Chillis

Can use 1-3 for tempering, depending on how spicy the chillis are.

Onion

Need a small red onion. Peel and cut into slices.

For Garnishing

Fresh Coconut, grated

Fresh Coriander

Washed and chopped. Include the tender stalks.

 

 

 

 

 

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A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or tag me on Twitter as #Mayuri1962