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.
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.