Name: Dalma - A Classic Oriya| Odia Special Recipe | Odia Cuisine - Lentils Cooked with Vegetables recipe by Soma Pradhan at BetterButter
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6
Ingredients: Toor dal soaked in water for 30 minutes; 1 cup pumpkin cut into medium size; 1 cup brinjal or eggplant cut into medium size; 1 cup potato peeled and cut; 1 raw banana cut into medium size; 1 radish peeled and cut; 2 tomatoes cut into medium size; 1 tsp turmeric powder; 1 tsp red chilli powder; 3 green chili and 1 inch ginger crushed; 1 tsp cumin seeds; 1 tbsp roasted cumin powder; 3 to 4 dry red chili; Salt to taste; ½ cup grated coconut; 2 tbsp ghee; 1 bowl coriander leaves chopped for garnishing; 1 bay leaf; 2 cloves; 2 cardamom

ABOUT Dalma - A Classic Oriya| Odia Special Recipe | Odia Cuisine - Lentils Cooked with Vegetables RECIPE

Dalma is a traditional and classic lentil and vegetable dish from the state of Odisha, my homeland. It is a simple preparation and is traditionally cooked in earthen pot ware or natti handi. Some people claim that it is close to sambar. However, the main difference lies in the absence of any onion and garlic because it is often offered to God as Prasad.

Ingredients Serving: 6

Toor dal soaked in water for 30 minutes
1 cup pumpkin cut into medium size
1 cup brinjal or eggplant cut into medium size
1 cup potato peeled and cut
1 raw banana cut into medium size
1 radish peeled and cut
2 tomatoes cut into medium size
1 tsp turmeric powder
1 tsp red chilli powder
3 green chili and 1 inch ginger crushed
1 tsp cumin seeds
1 tbsp roasted cumin powder
3 to 4 dry red chili
Salt to taste
½ cup grated coconut
2 tbsp ghee
1 bowl coriander leaves chopped for garnishing
1 bay leaf
2 cloves
2 cardamom

Instructions

Make sure all vegetables are cut into same size
Add dal, vegetables, ½ liter of water, salt to taste, half the quantity of turmeric powder, half the quantity of red chilli powder, half the quantity of grated coconut, grated green chili and crushed ginger, whole spices in a pressure cooker
Cook on high flame for 2 whistles. Lower flame and cook for 4 to 5 minutes more.
Switch off the flame and let pressure cool down completely.
Heat ghee in a pan. Add cumin seeds, remaining turmeric powder, red chilli powder and dry red chillies to the pan.
Add remaining coconut to the tempering pan. Open the lid of pressure cooker, add the tempering and close it immediately.
Let it boil for 2 more minutes to allow the tempering to infuse completely into the cooked lentils.
Open lid, add coriander leaves and roasted cumin powder.
Serve with steamed rice and tamato khatta (tomato chutney in Oriya style)

Similar Recipes