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 minutes mins
Cook Time40 minutes mins
Course: Breakfast, Main Course
Cuisine: Indian
Keyword: Dalma
Servings: 4
Calories: 250kcal
1 Pressure cooker
1 Deep Cooking Pot
1 Chopping Board
1 Knife
1 Cooking Spoon
1 Spice Grinder
- - 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
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.