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Photo of Dalma/Oriya Dal by Manju Vinod at BetterButter
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Dalma/Oriya Dal

Sep-30-2015
Manju Vinod
0 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Dalma/Oriya Dal RECIPE

An authentic oriya dish made with arhar dal and vegetables .Panch phutna spice used in this dish gives a unique taste .All credit goes to my neighbour Nirupama aunt .

Recipe Tags

  • Veg
  • Festive
  • Orissa
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. Toor dal/ arhar dal/ thuvaraparippu/ pigeon pea - 1/3 cup
  2. oil - 2 cup
  3. Vegetables of your choice - 1 1/2 cup
  4. Raw plantain - 1/2 cup
  5. pumpkin - 1/2 cup
  6. Brinjal - 1/2 cup
  7. Phanch phutna - 1 tsp
  8. To make the roasted powder :
  9. Dry red chilly - 3
  10. cumin seeds - 1 tsp
  11. turmeric powder - 1/2 tsp
  12. salt to taste

Instructions

  1. Wash and clean the dal/lentil and keep aside. Chop the veggies of your choice, also keep that aside.
  2. Pressure cook the dal along with vegetables till they are done.Keep them aside.
  3. Meanwhile we can make the roasted powder. For that take your tadka pan and dry roast cumin seeds along with dry red chillies.
  4. Once they are roasted well ,transfer them into a blender and powder them.Keep it aside.
  5. Heat oil in a kadai,once hot add in the panch phutana and allow them to pop up.
  6. Add into it the cooked dal along with veggies.Mix them well.
  7. Pour in the required amount of water as per your gravy consistency and requirement.( I used about 1-1 1/2 cups of water)
  8. Sprinkle salt to taste and turmeric powder. Bring them to a boil.
  9. Now sprinkle the dry roasted powder.Do a taste test and adjust the salt.
  10. Dalma is ready to serve and enjoy with rice

Reviews (4)  

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Adyasha Nayak
Apr-09-2017
Adyasha Nayak   Apr-09-2017

Paanch Phutan is a mixture five different spice. Cumin seed, Mustard seed, Meethi Seed, Sauf & Black Cumin( Kalonji)

Ipsita Ray
Mar-21-2017
Ipsita Ray   Mar-21-2017

Paanch phutana is the tadka mix that goes in most odiya dishes for baghar. Includes jeera, raai, methi, saunf and kalonji. The flavor is very unique to odiya and Bengali food.

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