Site icon Mayuri's Jikoni

Dalma

mayurisjikoni
Jump to Recipe - Print Recipe

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

DAL TADKA | MOONG DAL
Dal Tadka |Moong Dal is a comforting, healthy, protein rich and hearty lentil dish. Mostly enjoyed with rice or roti, it is an easy dal to make. Dal is lentils and tadka is tempering. After preparing the dal, a tempering or vaghar is added on top before serving. The added garlic and smokey flavour of red chilli powder enhances the overall flavour of this dish.
Check out this recipe
SABUT MOONG DAL/ GREEN GRAM CURRY
Sabut Moong Dal is a nutritious, healthy, creamy and delicious that is usually enjoyed with some plain rice, roti or paratha. Easy to prepare, its the best way to include this new superfood in yoru daily diet.
Check out this recipe
ANDHRA STYLE PALAK DAL | PALAKURA PAPPU
Andhra Style Palak Dal is a simple, but ultra comforting and healthy dal or curry loaded with spinach. Best enjoyed with rice and a dollop of ghee.
Check out this recipe
TUVAR DAL, GUJARATI STYLE
Tuvar dal is an every day Gujarati dal or lentil recipe that is usually served with plain rice and a dollop of ghee on the side.
Check out this recipe
URAD DAL/SPLIT BLACK GRAM CURRY
A healthy creamy curry that goes well with plain rice, Roti or Naan. Urad dal or Split Black Gram Curry is a good way to include plant proteins in your diet.
Check out this recipe
DAL MAKHANI
Dal Makhani is a popular lentil dish from the North Indian Cuisine. Dal is lentils and makhani is butter. Therefore as the name suggests this lentil curry is rich and creamy. Both cream and butter contribute to the richness and the spices make it exotically flavourful. The lentils or dal used for this curry is urad or black gram.
Check out this recipe

 

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.

 

 

 

 

 

Print

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.
 
Course dal, Side Dish
Cuisine ODISHA
Keyword dalma, dalma recipe, Odisha Dalma Recipe
Prep Time 10 minutes
Cook Time 20 minutes
SOAKING TIME 30 minutes
Total Time 1 hour
Servings 4
Author mayurisjikoni

Ingredients

FOR THE DAL

  • ½ cup tuvar dal
  • ¼ cup chana dal
  • ½ cup pumpkin peeled and chopped into big cubes
  • ½ cup eggplant cut into big chunks
  • 1 medium carrot peeled and cut into chunks
  • 1 medium potato peeled and cut into chunks
  • 2 plantains peeled and cut into chunks
  • 1 medium tomato cut into chunks
  • 1 tsp salt
  • ½ tsp turmeric powder
  • 1 tsp ginger paste
  • 3-4 cups water

FOR THE DALMA MASALA OR SPICE POWDER

  • 1 tsp cumin seeds jeera
  • 2-4 dry red chillis

FOR TEMPERING

  • 1 tbsp ghee/oil
  • 1 small onion peeled and cut into slices
  • 1 tsp panch phoron/ panch phutana
  • 1-2 dry red chilis

FOR GARNISHING

  • 2 tbsp fresh chopped coriander
  • 1 tbsp fresh grated coconut

Instructions

PREPARATION OF DALMA

  • Wash and soak the dals in  2 cups of warm water for 20-30 minutes from the measured water.
  • Add the dal along with the water to the pressure cooker.
  • Add salt, turmeric powder, ginger and the vegetables.
  • Close the lid of the pressure and let the dal cook over medium heat for 2 whistles.

PREPARATION OF THE SPICE POWDER

  • While the dal is getting ready, roast cumin seeds and dry red chilis in a pan over low heat.
  • Let it cool a bit and then grind it in a spice blender or using a mortar and pestle.

PREPARATION OF THE TEMPERING

  • Heat ghee or oil in a small saucepan over medium heat.
  • Add the panch phoron to the hot ghee or oil.
  • As soon as the seeds begin to splutter add the sliced onion.
  • Stir fry till it becomes brown.
  • Add the red chilis. Mix.
  • Add chopped coriander and mix well.
  • Take the pan off the heat.

FINAL PREPARATION OF DALMA

  • Heat up the remaining water.
  • Open the lid of the pressure cooker.
  • Add the spice powder and water. Mix well.
  • Add the tempering. Close the lid of the pressure cooker.
  • Let the flavors of the tempering infuse for 5 minutes.
  • Just before serving sprinkle fresh grated coconut and serve with rice or roti.

Notes

  • If you get red yam (suran), drumsticks and French beans then add them to dalma.
  • The amount of vegetables you add depends entirely on you. Next time I'd definitely add more.
  • Adjust the amount of chilis used according to your taste.
  • Panch Phoron is an equal amount of fenugreek, fennel, cumin, nigella and mustard seeds. Save the remaining for any other Odisha or Bengali dish.

Pin For Later

 

 

A little request:

If you do try this recipe then please either

 

 

 

 

Exit mobile version