Name: Dalma recipe by Susmita Mitra at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Arhar dal 1 cup; Cubed vegetables (pumpkin, radish, bringal, raw banana, carrot, potato, beans) 2cups; For Oriya dalma masala-; Cinnamon powder 1tsp; Turmeric powder 1tsp; Five spice mix 1tsp; Salt; Ghee 1tsp; Sugar 1tsp; Red chili powder 1 tsp; For seasoning-; Ghee 2tbsp; Dry Red Chili 2; Fennel seeds 1tsp; Grated coconut 2tbsp; Chopped coriander leaves

ABOUT Dalma RECIPE

Dalma is a dish made from Toor Dal and Vegetables. It is a traditional curry from Odisha, which is a part of Chappan Bhog served in Puri Jagannath Temple. Dalma is generally made from toor dal and contains chopped vegetables like Elephant yam, Unripe Banana, Eggplant, Pumpkin, Radish, Drumstick etc. It is tempered with panch phoran masala and garnished with coconut and coriander.

Ingredients Serving: 4

Arhar dal 1 cup
Cubed vegetables (pumpkin, radish, bringal, raw banana, carrot, potato, beans) 2cups
For Oriya dalma masala-
Cinnamon powder 1tsp
Turmeric powder 1tsp
Five spice mix 1tsp
Salt
Ghee 1tsp
Sugar 1tsp
Red chili powder 1 tsp
For seasoning-
Ghee 2tbsp
Dry Red Chili 2
Fennel seeds 1tsp
Grated coconut 2tbsp
Chopped coriander leaves

Instructions

To begin making the Oriya Special Dalma Recipe (Oriya Dal & Tarkari), soak the toor dal for 4-5 hours in water.
Wash the vegetables and cut all in medium pieces of equal sizes.
Add the soaked dal, 3 cups of water, the cut vegetables along with salt and turmeric into the pressure cooker cook until you hear a couple of whistles. After a couple of whistles, turn the heat to low for a couple of more minutes and then turn off the heat.
Allow the pressure to release naturally from the cooker. Once released, open the cooker, add the red chili powder, cinnamon powder, salt, panch phoran and a pinch of sugar. Stir well and adjust the spices to suit your taste.
Bring the dal to a light simmer while we proceed to make the tadka (seasoning) Heat ghee in a pan. add the red chili and fennel seeds and allow them to roast. Once roasted, turn off the heat. Pour the seasoning into the simmering Oriya dalma and stir.
Finally stir in the coriander leaves and turn off the heat. Cover the Dalma with a lid and let it rest for 5 minutes till the flavor infuses properly. Garnish with shredded coconut and chopped coriander leaves and serve.
Serve the Oriya Special Dalma Recipe along with bowl of steamed rice, topped with ghee for a one dish weeknight dinner or simply a wholesome lunch.

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