Dalma is a famous traditional, vegetarian recipe prepared in Odisha. Whatever is the occasion Dalma is must in an Odia kitchen. It is a very simple and healthy recipe providing almost all the nutrients required for a balanced meal. It is among the 56 food items (Mahaprasad) offered to Lord Jagannath in the temple of puri. It is an ideal recipe for puja festivals as there is no use of onion and garlic.

Dalma Recipe 

Dalma Recipe

Serving-  4 persons

Preparation time- 15min

Cooking time- 30min

Course – side-dish

Cooking level- medium

 

Ingredients for Dalma:-

  1. Arhar dal – 75gm
  2. Chana dal- 75gm
  3. Vegetables cut into medium pieces-
  4. Potato- 2 cups
  5. Brinjal- 3/4cup
  6. Raw banana- 3/4cup
  7. Pumpkin- 1cup
  8. Papaya- 3/4cup
  9. Turmeric powder- 1tsp
  10. Ginger paste- 2tsp
  11. Grated Coconut- ½ cup
  12. Pancha-phoran (Mustard, Fennel, Cumin, Fenugreek) seed-2tsp
  13. Dry Red Chillies- 5
  14. Cumin – 3tsp
  15. Ginger paste
  16. Turmeric
  17. Salt- as per taste
  18. Ghee or Oil

Method:-

  • Soak the dals for at least 30mins before cooking.
  • Take 3tsp cumin seeds and 2 red chilies and roast it in a dry pan. Grind it into a fine powder.
  • In a large pan take about 6 cups of water and boil it. Add the dals to it. Also add ginger paste, turmeric powder, grated coconut and salt to taste. Cover the dal and boil until it is half cooked.
  • Then add the pieces of vegetables to the dal and cover the pan until the vegetables are tender.
  • In another pan, take 2tsp oil and add the pancha-phoran. Allow the seeds to crackle, then add the remaining 2 red chilies.
  • Finally add the boiled dal and vegetable mixture to it slowly. Cover and cook for 5mins and then sprinkle the cumin and red chili powder over it.
  • Garnish with grated coconut, chopped coriander leaves, and oil fried red chilies.

Try this irresistible, delicious Dalma recipe with basmati rice or parantha.

Bhumija

Bhumija

I am an optimistic and freedom loving person. I like reading, writing, sketching & cooking.....

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