Dalma, a beloved and staple dish in Odisha, holds a special place in the hearts of Odia people.
I chose to prepare Dalma using a pressure cooker, as it simplifies and expedites the cooking process.
A fascinating aspect of this recipe is its regional diversity. If you were to sample Dalma in five different households across Odisha, you’d discover unique flavor variations.
The key to Dalma’s seasoning lies in roasted cumin and dried red chili powder. Even if you choose to skip other spices mentioned in the recipe, these two ingredients are essential.
While Dalma may appear similar to Sambar, it lacks tamarind and boasts a thicker consistency.
The combination of lentils and vegetables in the Odia Dalma recipe makes it a nutritional powerhouse, rich in proteins, vitamins, and minerals, contributing to a healthy diet.
Dalma holds a place of honor in the Chappan Bhog, a revered meal served at the Puri Jagannath Temple. In the temple, Dalma is prepared authentically in earthen vessels, following ancient traditions.
Why should you Make this Odia Dalma Recipe?
If you’re seeking a nutritious addition to your family’s menu, look no further than the Dalma recipe. Here are four compelling reasons why this dish deserves a place in your kitchen:
Promotes Health: Dalma is a recipe that emphasizes health. With its wholesome blend of lentils and vegetables, it offers a wealth of essential nutrients, making it a wise choice for your family’s well-being.
Nutrient-Rich: Dalma is not only delicious but also nutritionally packed. It provides a wide spectrum of vitamins, minerals, and dietary fiber, ensuring your family enjoys a meal that’s as nourishing as it is tasty.
Effortless Preparation: Dalma’s simplicity is another advantage. It’s a recipe that’s easy to prepare, catering to both novice and seasoned chefs. A convenient option for busy days when time is of the essence.
A Well-Balanced Meal: Dalma isn’t just a dish; it’s a complete meal when served with rice/roti. The combination of protein-rich lentils, a colorful array of vegetables, and the satisfying nature of rice ensures that your family’s hunger and nutritional needs are met.
With its health benefits, ease of cooking, and its role as a fulfilling meal when paired with rice, Dalma offers numerous reasons to become a regular feature on your family’s dining table. Why not treat your loved ones to this nutritious and flavorful delight today?
Key Ingredients for Odia Dalma Recipe
Toor Dal: The foundation of Dalma is typically toor dal, also known as arhar dal or pigeon pea lentils. However, you can use chana dal or a combination of both, depending on your preference.
Vegetables: The beauty of Dalma lies in its versatility. You can include a variety of vegetables. The more vegetables you include, the richer and more delightful your Dalma becomes.
Spice Mix: A unique spice mix imparts a distinctive flavor to this dish. You can prepare this spice powder at home using the simple steps detailed below. This spice blend can be stored in a glass jar for an extended period, saving you time and effort in the kitchen.
Panch Phoran: Panch phoran, also referred to as Panchaw phutana, is a quintessential spice mix in Odia cuisine. It comprises five essential spices: mustard, cumin, fenugreek, aniseed, and kalonji (onion seeds). Panch Phoran is a non-negotiable element of this recipe, contributing to its unique taste.
Now, let’s proceed to craft the delectable Odia Dalma recipe, and please do share your culinary experience with us!
Dalam Ingredients:
1 cup Toor Dal, washed and soaked
1/2 cup Raw Banana, peeled and diced
1/2 cup Raw Papaya, peeled and diced
1/2 cup Pointed Gourd, cleaned and diced
1/2 cup Potato, peeled and diced
1/2 cup Pumpkin, peeled and diced
1/2 cup Yam, peeled and diced
1/2 cup Beans, cut into 2-inch pieces
1/2 cup Radish, peeled and diced
1/2 cup Brinjal, diced
1/2 cup Carrot, diced
1 small Tomato, chopped
3/4 cup Grated Coconut (optional)
1 Bay Leaf
1 tsp Turmeric
1 tsp Sugar (optional)
Salt to taste
To Make Powder:
1/2 tbsp Coriander Seeds
1 tbsp Cumin Seeds
1 tsp Black Pepper
1/2 tsp Fenugreek Seeds (optional)
5-6 Dry Red Chilies
3-4 Cloves
1-inch Cinnamon Stick
1 Black Cardamom
To Temper:
1 tsp Panch Phoran
1 Dry Red Chili
2 tsp Ginger, grated or crushed
A pinch of Asafoetida
2 Tbsp Ghee
one stem curry lleaf (optional)
To Garnish:
A handful of Coriander Leaves, finely chopped (optional)
Instructions:
Begin by dry roasting the coriander seeds, cumin seeds, black pepper, fenugreek seeds, dry red chili, cloves, cinnamon stick, and black cardamom.
Grind the roasted spices into a coarse powder using a grinder.
Clean and soak the toor dal for 30 minutes.
Wash and cut all the vegetables.
In a pressure cooker, add the soaked dal, all the vegetables, turmeric powder, bay leaf, and salt. Optionally, add a teaspoon of sugar. Adjust the water as needed.
Pressure cook the mixture over medium heat. Once done, the dal should be well-cooked, and the vegetables should retain their shape. Add up to 1 cup of water if the dal appears dry or thick.
Stir in the roasted spice powder and allow it to boil.
Add grated coconut and mix thoroughly.
In a separate pan, heat ghee. Add a pinch of asafoetida, followed by panch phoran, and a dry red chili. Allow the spices to sizzle in the ghee for a few seconds.
Add grated ginger and fry briefly.
Incorporate this tempering into the cooked lentils and vegetables. Simmer for a couple of minutes.
Garnish with finely chopped coriander leaves. (optional)
Serve the delicious Dalma with steamed rice and a dollop of ghee.
Notes:
Panch phoran is a special blend of five spices used in Odia cuisine, containing equal quantities of cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, and onion seeds (nigella or kalonji).
The more vegetables you add, the richer and more delightful your Dalma becomes.
If you don’t have access to all the specified vegetables, you can still prepare Dalma with whatever is available.
Don’t skip the roasted spice powder seasoning, as it significantly enhances the flavor of this recipe.
