Dalma Recipe

Explore the unique gastronomic tapestry of Odisha, an eastern Indian state with a broad assortment of traditional cuisine. “Dalma,” a substantial and nourishing lentil-based curry that captures the spirit of Odia cuisine, is one such treasure. Dalma, which originated in Odisha’s temple kitchens, has cultural importance and has become a staple in every Odia home. In this culinary voyage, we’ll decipher the history, enter the kitchen, and create an authentic Dalma recipe to tempt your taste senses.

History of Dalma:

Dalma has its origins in Odisha’s sacred temples, where it was first cooked as a sacrifice to deities. It evolved from its ritualistic origins to become a popular everyday food in Odia households. The term “Dalma” is a combination of two words: “Dal,” which means lentils, and “Ma,” which means vegetables. This combination of lentils and vegetables results in a wholesome and nutritious dish that is not only delicious but also represents Odia’s cultural identity.

Print Recipe

Dalma

Discover the heart of Odia cuisineby following our step-by-step instructions for making Dalma, a traditionallentil and vegetable curry. Explore the temple origins of this cuisine andimmerse yourself in its rich history. With our authentic Dalma recipe, you canup your culinary game and prepare a tasty feast for four people.

Prep Time20

Cook Time40

Course: Breakfast, Main Course

Cuisine: Indian

Keyword: Dalma

Servings: 4

Calories: 250kcal

Equipment

1 Pressure cooker
1 Deep Cooking Pot
1 Chopping Board
1 Knife
1 Cooking Spoon
1 Spice Grinder

Ingredients

- 1 cup split pigeon peas toor dal
- 1 cup mixed vegetables pumpkin, raw banana, yam, and eggplant, diced
- 1 large tomato chopped
- 1 onion finely chopped
- 2 green chilies slit
- 1-inch ginger grated
- 2 cloves garlic minced
- 1/2 cup grated coconut
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- 1 bay leaf
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp vegetable oil
- Fresh coriander leaves for garnish

Notes

1. Prepare the Lentils:

- Rinse the toor dal thoroughly and pressure cook it with turmeric powder and salt until soft and mushy.

2. Temper the Spices:

- In a deep pot, heat oil and add mustard seeds, cumin seeds, dried red chilies, and bay leaf. Allow them to splutter.

3. Sauté Aromatics:

- Add chopped onions, green chilies, grated ginger, and minced garlic. Sauté until the onions turn golden brown.

4. Introduce Tomatoes:

- Stir in the chopped tomatoes and cook until they become soft and the oil begins to separate.

5. Add Vegetables:

- Incorporate the diced vegetables into the pot and sauté for a few minutes, ensuring they are well-coated with the spices.

6. Spice Infusion:

- Sprinkle turmeric powder, cumin powder, and coriander powder over the vegetables. Mix well to combine the flavors.

7. Simmer with Dal:

- Pour the cooked toor dal into the pot, stirring to blend the lentils and vegetables. Adjust the consistency with water as needed.

8. Grind Coconut:

- In a spice grinder, blend the grated coconut with a little water to form a smooth paste. Add this coconut paste to the pot, enhancing the richness of the curry.

9. Season and Cook:

- Season with salt and let the Dalma simmer on low heat until the vegetables are tender and the flavors meld together.

10. Tempering (Optional):

- In a separate pan, heat a little oil and add mustard seeds. Once they splutter, pour the tempering over the Dalma for an extra burst of flavor.

11. Garnish and Serve:

- Finish by garnishing with fresh coriander leaves. Serve hot with steamed rice, and experience the authentic taste of Odisha on your plate.

Conclusion:

Embark on a culinary journey through the heart of Odisha with our authentic Dalma recipe. As the flavors of lentils, vegetables, and spices meld together, you’ll be transported to the vibrant kitchens of this culturally rich region. Prepare this wholesome dish for your loved ones, and savor the taste of tradition in every bite.

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