Dalma Recipe

Dalma Recipe

Give this Oriya Dalma a try for a weekend lunch. Topped off with an aromatic tempering of panch phoron and coconut shavings seasoned in ghee, the Dalma is aromatic and wholesome.

Dalma is a Chickpea Dal Cooked With Vegetables and Raw Papaya, a delicacy from the state of Orissa. It can be made using toor (arhar) dal, and an assortment of vegetables typically raw banana, eggplant, green papaya, and pumpkins, simmered in a special spice blend.

Topped off with an aromatic tempering of panch phoron and coconut shavings seasoned in ghee, the Dalma is aromatic and wholesome. The Dalma Recipe has the right combination of taste and health, which is packed with proteins from the dal and minerals and vitamins from the vegetables.

A traditional recipe from Orissa, Dalma is made with nutritious split chickpeas cooked along with raw papaya, potatoes, and masalas. A quick and easy lunch meal.

Ingredients:

• 2 potato

• 1 cup pumpkin

• 1/2 green papaya

• 1 cup yam

• 1 radish

• 4 tomato

• 3 tablespoon grated coconut

• 1 tablespoon turmeric

• 2 tablespoon ghee

• 2 bay leaf

• powdered jaggery as required

• 2 tablespoon coriander leaves

• 1 eggplant/ brinjal

• 1/2 cup arbi (colocasia root)

• 2 sweet potato

• 100 gm green beans

• 2 green unripe bananas

• 150 gm moong dal

• 1-inch ginger

• 2 dashes asafoetida

• 1 tablespoon cumin seeds

• salt as required

• 3 cup water

Recipe:

• Step 1 Chop all the vegetables

  To prepare this easy recipe, cut the vegetables in a big square size and keep the beans long.

• Step 2 Cook the moong dal

  For an authentic taste, you can cook in a clay pot else normal kadhai can also be used. First, wash the daal properly then heat your container and add 3 glass of water. Put bay leaves, salt and turmeric powder into it let them boil for a minute or two. Then add the daal and cook well.

• Step 3 Add all the vegetables to the cooked daal

  After cooking the daal properly, add the vegetables and half cover it. After cooking for a few minutes add crushed ginger and jaggery (as per your taste). After the vegetables get cooked, add grated coconut (keep some for garnishing) and cook for another 5-10 minutes.

• Step 4 Prepare the tempering

  Heat ghee in a pan and then turn off the flame. Add cumin seeds and asafoetida in the hot ghee, instantly pour it into the dal and cover completely for a minute. This is done so that the flavour goes inside. Then mix it and garnish it with grated coconut and coriander leaves. (Note; This tempering is made without garlic and onion.)

• Step 5 Tempering with onion and garlic

  Heat some oil in a pan. Add hing and cumin seeds. Then 2-3 whole red chillies and cook till crackling sound. Then, add chopped onions and garlic, cook till golden brown and then add curry leaves. Add some coriander powder, garam masala and Kashmiri red chilli powder for colour (optional). Mix everything and pour the dal into it cook for a minute then garnish with coriander leaves and some grated coconut.