Oriya Dalma Recipe
An authentic Oriya dish featuring a mix of toor dal and vegetables, seasoned with Panch Phoran masala.
Description:
Dalma is a flavorful and nutritious Oriya dish made from toor dal and a variety of vegetables such as yam, pumpkin, raw banana, and brinjal. This dish is not only a traditional home-cooked delight but also served in the Chhappan Bhog of temples. The dish is flavored with Panch Phoran, a special Oriya spice mix, and is often served with rice or phulkas. The perfect balance of spices and vegetables makes Dalma a heartwarming meal.
Cuisine: Oriya
Course: Lunch
Diet: Vegetarian
Ingredients:
- 1 cup Arhar dal (toor dal)
- 1/2 cup Yam, chopped
- 1/2 cup Pumpkin, chopped
- 1/2 cup Brinjal, chopped
- 1/2 cup Raw banana, chopped
- 1/4 cup Carrot, chopped
- 1/4 cup Radish, chopped
- 1 teaspoon Cinnamon powder
- 1 teaspoon Red chili powder
- 1 teaspoon Panch Phoran Masala
- 1 teaspoon Turmeric powder
- Pinch of Sugar
- Salt, to taste
- Oil, for tempering
- 1 tablespoon Ghee
- 2 Dry red chillies
- 2 teaspoons Fennel seeds
- 1 tablespoon Coconut, grated
- Fresh Coriander leaves, chopped (for garnish)
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Instructions:
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Soak the Dal: Begin by soaking the toor dal in water for 4 to 5 hours. This helps soften the dal, reducing cooking time.
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Prepare the Vegetables: While the dal is soaking, wash and chop all the vegetables – yam, pumpkin, brinjal, raw banana, carrot, and radish – and set them aside.
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Cook Dal and Vegetables: In a pressure cooker, combine the soaked toor dal with 3 cups of water, the chopped vegetables, salt, and turmeric powder. Close the lid and cook for 2 whistles, then lower the flame and cook for an additional 5 minutes. Release the pressure and keep the cooked dal and vegetables aside.
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Add Spices: Once the cooker is open, add red chili powder, cinnamon powder, panch phoran masala, and a pinch of sugar to the cooked dal. Stir well and let the mixture come to a boil.
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Tempering: In a small pan, heat ghee and add dry red chillies and fennel seeds. Let them cook for 20 seconds, allowing the spices to release their flavors. Turn off the heat and pour the tempering over the dal.
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Final Cooking: Mix everything thoroughly and let it cook for another 5 minutes to enhance the flavors.
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Garnish and Serve: Garnish with freshly chopped coriander leaves and grated coconut. Serve hot with Boondi Raita and Phulkas for a complete meal.
Enjoy this traditional Oriya Dalma for a wholesome and flavorful lunch!
