Oriya Style Moong Dalma Recipe
Moong Dalma is a traditional Oriya dish known for its simplicity and comforting flavors. Packed with a variety of vegetables, this dish is not only nutritious but also easy to prepare. It is a perfect dish for a wholesome lunch, best served with steamed rice and a side of Oriya-style Gunta Tarkari (vegetable curry). The combination of moong dal, fresh vegetables, and aromatic spices makes it a delightful meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green moong dal (roasted) | 1 cup |
| Carrot (peeled and chopped) | 1/2 cup |
| Green beans (chopped) | 1/2 cup |
| Cabbage (chopped) | 1/2 cup |
| Green peas | 1/2 cup |
| Coconut (grated) | 2 tablespoons |
| Ginger (grated) | 1 teaspoon |
| Turmeric powder | 1 teaspoon |
| Dry red chilies | 3 |
| Bay leaf | 1 |
| Cumin seeds | 1 tablespoon |
| Ghee (clarified butter) | 1 tablespoon |
| Salt | To taste |
| Water | 3 cups |
| Cumin seeds (for tempering) | 1/4 teaspoon |
| Mustard seeds (for tempering) | 1/4 teaspoon |
| Fennel seeds (for tempering) | 1/4 teaspoon |
| Kalonji (onion seeds) | 1/4 teaspoon |
| Fenugreek seeds | 1/4 teaspoon |
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
60 minutes
Servings:
4
Cuisine:
Oriya (Indian)
Course:
Main Course (Lunch)
Diet:
Vegetarian
Instructions:
-
Soak the Moong Dal:
Start by soaking the moong dal in warm water for about 30 minutes. This will help the dal cook faster and soften nicely. -
Cook the Moong Dal:
In a large pot or pressure cooker, add the soaked moong dal along with 3 cups of water. Cook the dal on medium heat until it becomes soft and fully cooked. -
Add Vegetables:
Once the dal is cooked, add turmeric powder, bay leaf, salt, carrots, green beans, cabbage, and peas. Cover the pot and cook the vegetables with the dal until they are tender. Stir occasionally to avoid sticking at the bottom. -
Prepare the Spice Paste:
In a separate pan, dry roast the cumin seeds and dry red chilies for about 1 minute. Allow them to cool and then grind them into a fine paste using a blender or spice grinder. Set aside. -
Tempering (Tadka):
In the same pan, heat 1 tablespoon of ghee. Add the cumin seeds, mustard seeds, fennel seeds, kalonji (onion seeds), and fenugreek seeds. Let the seeds sizzle for about 15 seconds. Add the grated ginger and sauté for another 1 minute to release the aroma. -
Combine the Mixture:
Add the cooked dal and vegetable mixture into the pan with the tempering. Stir everything well to combine. Cook for another 2 minutes so the flavors meld together. -
Final Touch:
Add the grated coconut to the dalma and mix it in. Stir well and cook for a further 1 minute. Once everything is well-combined and heated through, turn off the gas. -
Serving:
Serve this delicious Oriya-style moong dalma hot with steamed rice and a side of Oriya-style Gunta Tarkari (vegetable curry). It makes for a satisfying and nutritious lunch.
Tips:
- Soaking the Dal: Soaking the moong dal for 30 minutes helps to reduce the cooking time, making the dish quicker to prepare.
- Flavor Variations: Feel free to add other seasonal vegetables such as pumpkin, sweet potato, or bottle gourd for added nutrition.
- For Extra Flavor: You can also add a little lemon juice or tamarind paste for a tangy kick, as often done in some Oriya homes.
- Adjust Spice Levels: The dry red chilies can be adjusted based on your preference for spice.
This Oriya Style Moong Dalma is a wholesome, protein-packed dish that brings out the essence of Oriya cuisine. It’s comforting, mildly spiced, and the addition of grated coconut gives it a wonderful depth of flavor. Serve it on any day of the week to enjoy a nutritious and satisfying meal.
