Oriya Special Dalma Recipe (Oriya Dal & Tarkari)
A Flavorful Vegetarian Delight from Odisha
If you’re looking to experience the authentic taste of Odisha, this Oriya Special Dalma Recipe (Oriya Dal & Tarkari) is the perfect choice for a satisfying, wholesome meal. Known for its unique blend of spices and seasonal vegetables, this dish is packed with flavors that perfectly complement the humble yet hearty toor dal (split pigeon peas). A deliciously fragrant and nutritious combination of dal and vegetables, it is an excellent choice for lunch or a one-pot dinner.
Cuisine: Oriya
Course: Lunch
Diet: Vegetarian
Servings: 4
Total Time: 1 hour 10 minutes (Prep: 20 minutes | Cook: 50 minutes)
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Arhar Dal (Split Toor Dal) | 1 cup | The main base of the dish. |
| Elephant Yam (Suran/Senai/Ratalu) | 1/2 cup | Cut into small dices. |
| Kaddu (Pumpkin) | 1/2 cup | Cut into small dices. |
| Brinjal (Baingan / Eggplant) | 1/2 cup | Cut into small dices. |
| Raw Banana | 1/2 cup | Cut into small dices. |
| Carrot (Gajjar) | 1/4 cup | Cut into small dices. |
| Mooli (Radish) | 1/4 cup | Cut into small dices. |
| Cinnamon Powder (Dalchini) | 1 tsp | Adds warm, sweet aroma. |
| Red Chilli Powder | 1 tsp | For spice and color. |
| Panch Phoran Masala | 1 tsp | A blend of five spices used in Oriya cooking. |
| Turmeric Powder (Haldi) | 1 tsp | For color and anti-inflammatory properties. |
| Sugar | 1 pinch | To balance the flavors. |
| Salt | To taste | |
| Sunflower Oil | As required | For cooking the vegetables and dal. |
| Ghee | 1 tbsp | Adds richness and flavor. |
| Dry Red Chillies | 2 | For tadka seasoning. |
| Fennel Seeds (Saunf) | 2 tsp | For a slight sweetness. |
| Fresh Coconut (grated) | 1 tbsp | Optional garnish for added texture. |
| Fresh Coriander Leaves (Dhania) | As required | For garnish. |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 kcal |
| Protein | 7g |
| Carbohydrates | 32g |
| Fat | 6g |
| Fiber | 8g |
| Sodium | Varies based on salt used |
| Sugar | Trace |
Instructions
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Soak the Dal: Start by soaking the arhar dal (split toor dal) in water for 4-5 hours. This step softens the dal, making it cook faster and more evenly. If you’re in a rush, you can soak it for just 30 minutes, but longer soaking will yield better results.
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Prepare the Vegetables: While the dal soaks, wash and peel the vegetables. Cut them into medium-sized dice to ensure even cooking. The vegetables typically used in Dalma include elephant yam (suran), pumpkin (kaddu), brinjal (baingan), raw banana, carrot, and radish, but feel free to adjust based on what you have available.
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Pressure Cook the Dal and Vegetables: In a pressure cooker, combine the soaked dal, chopped vegetables, 3 cups of water, salt, and turmeric powder. Give everything a gentle stir, then close the lid. Cook on medium-high heat until you hear 2-3 whistles. After that, lower the heat and let it cook for another 5 minutes to ensure everything is soft and perfectly cooked. Once done, allow the pressure to release naturally before opening the lid.
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Season the Dalma: After releasing the pressure, open the cooker and stir in the red chili powder, cinnamon powder, panch phoran masala, and a pinch of sugar. Adjust the salt and spices according to your taste preferences. At this point, the dal should have absorbed the flavors of the vegetables, and the dish should look rich and fragrant. Let the dal simmer on low heat while you prepare the tadka (tempering).
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Prepare the Tadka (Seasoning): Heat 1 tablespoon of ghee in a small pan (tadka pan). Add the dry red chillies and fennel seeds to the hot ghee. Allow them to roast for a few seconds until the fennel seeds begin to crackle and the red chillies darken. Turn off the heat and immediately pour the seasoning into the simmering dal. Stir to combine.
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Final Touches: Stir in freshly chopped coriander leaves for a burst of freshness. Cover the pot and let the Dalma rest for 5 minutes to allow the flavors to infuse. This resting time is crucial for the perfect balance of spices and vegetables.
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Garnish and Serve: Once rested, the Oriya Dalma is ready to be served. Garnish with freshly grated coconut and additional chopped coriander leaves for a delightful finish. This adds texture and a slight sweetness to the dish.
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Serving Suggestions: Serve your Oriya Special Dalma with a bowl of steamed rice, drizzled with a little ghee. It makes for a complete, nourishing meal. This dish is not only ideal for a fulfilling lunch but also perfect for a weeknight dinner when you want something light, nutritious, and full of flavor.
Tips and Variations
- Vegan Option: For a vegan version, you can skip the ghee and use only sunflower oil or any other vegetable oil.
- Spice Level: If you prefer a spicier version, feel free to add extra green chillies or increase the red chili powder.
- Vegetable Variations: Feel free to add or omit vegetables based on what’s in season. The combination of sweet and savory vegetables is what makes this dish so comforting.
- Tadka Variations: If you’re a fan of additional flavors, you can try adding mustard seeds, cumin seeds, or curry leaves to your tadka for an extra depth of flavor.
This Oriya Special Dalma is a traditional, one-pot meal that brings together the simplicity of lentils and seasonal vegetables, making it the perfect choice for a wholesome, satisfying meal. Enjoy it with a warm bowl of rice for an authentic taste of Odisha, or serve it as a hearty dish that everyone will love!
