Oriya Special Dalma Recipe
Oriya Special Dalma, a traditional lentil and vegetable stew from Odisha, is a wholesome, nutritious dish that’s rich in flavors and spices. Typically served with rice or roti, this vegetarian dish combines a variety of seasonal vegetables with tur dal (pigeon pea lentils) and a unique blend of spices. Follow this recipe to enjoy the flavors of Odisha in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tur dal (Pigeon pea lentils) | 1 cup |
| Yam (Suran), diced | 1/2 cup |
| Pumpkin, diced | 1/2 cup |
| Eggplant, diced | 1/2 cup |
| Raw banana, diced | 1/2 cup |
| Carrot, diced | 1/4 cup |
| Radish, diced | 1/4 cup |
| Cinnamon powder | 1 tsp |
| Red chili powder | 1 tsp |
| Panch phoron (Oriya 5-spice mix) | 1 tsp |
| Turmeric powder | 1 tsp |
| Sugar | a pinch |
| Salt | to taste |
| Oil | as required |
| Ghee | 1 tbsp |
| Dry red chilies | 2 |
| Fennel seeds (saunf) | 2 tsp |
| Grated coconut | 1 tbsp |
| Fresh coriander leaves, chopped | for garnish |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 9g |
| Carbohydrates | 45g |
| Dietary Fiber | 8g |
| Fats | 7g |
| Sugars | 3g |
Instructions
-
Prepare the Lentils
Begin by soaking the tur dal (pigeon pea lentils) in water for at least 4 to 5 hours. This soaking step ensures the dal cooks evenly and softens for a rich texture. -
-
Chop the Vegetables
While the dal is soaking, wash and chop all the vegetables into even, bite-sized pieces. Set them aside for easy access later. -
Cook the Dal and Vegetables
In a pressure cooker, add the soaked dal, 3 cups of water, the chopped vegetables (yam, pumpkin, eggplant, raw banana, carrot, and radish), salt, and turmeric powder. Cover and cook on medium heat for about 2 whistles. Reduce the heat after the second whistle and let the mixture simmer for an additional 5 minutes to blend the flavors. Once cooked, let the pressure release naturally. -
Flavoring the Dalma
Open the pressure cooker and stir in the red chili powder, cinnamon powder, additional salt as needed, panch phoron (Oriya 5-spice mix), and a pinch of sugar. Mix well and bring the dalma to a gentle boil, allowing the spices to meld. -
Prepare the Tempering
In a small pan, heat the ghee over medium heat. Once hot, add the dry red chilies and fennel seeds, letting them sizzle for about 20 seconds until fragrant and lightly toasted. Turn off the heat and immediately pour this aromatic tempering over the dalma in the cooker. -
Final Simmer and Garnish
Allow the dalma to simmer for another 5 minutes to let the tempering flavors infuse throughout. Finish by garnishing with freshly grated coconut and a generous handful of chopped coriander leaves. -
Serve
Serve this flavorful Oriya Dalma hot with boondi raita and fresh phulkas or rice for a comforting, balanced meal that celebrates the vibrant flavors of Odisha.
This Oriya Dalma recipe is an excellent way to savor the rich, earthy flavors of traditional Oriya cuisine. The combination of wholesome vegetables and aromatic spices makes it a delightful and nourishing choice for lunch or dinner.
