Dalma is a traditional dish hailing from Odisha, India, celebrated for its wholesome blend of lentils and vegetables. It combines split pigeon peas and split green gram with an assortment of diced vegetables like potatoes, sweet potatoes, pumpkin, and more. Infused with mild spices and tempered with aromatic seasonings, this comforting dish boasts a harmonious blend of flavors and textures, making it a staple in Odia cuisine.
Here’s a recipe to make this comforting dish:
Ingredients:
- 1/2 cup split pigeon peas (arhar/toor dal), washed and soaked for 30 minutes
- 1/2 cup split green gram (split moong dal), washed and soaked for 30 minutes
- 1 small potato, diced
- 1 small sweet potato, diced
- 1 small raw banana, diced
- 1/2 cup chopped pumpkin or squash
- 1/2 cup chopped bottle gourd (lauki)
- 1 tomato, chopped
- 1 onion, finely chopped
- 2-3 green chilies, slit lengthwise
- 1-inch piece of ginger, grated
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 dry red chili
- 1/2 teaspoon turmeric powder
- A pinch of asafoetida (hing)
- 2 tablespoons oil or ghee
- Salt to taste
- Chopped coriander leaves for garnish
Instructions:
1. Pressure Cooking Lentils and Vegetables:
- In a pressure cooker, add the soaked and drained lentils along with all the diced vegetables, chopped tomato, onion, green chilies, grated ginger, turmeric powder, and salt.
- Add about 3-4 cups of water (adjust according to desired consistency).
- Pressure cook for about 3-4 whistles or until the lentils and vegetables are soft and cooked through. Set aside.
2. Tempering (Tadka):
- Heat oil or ghee in a separate pan.
- Add mustard seeds and let them splutter.
- Add cumin seeds, dry red chili, and asafoetida. Sauté for a few seconds until aromatic.
3. Combining Tempering with Dalma:
- Pour the prepared tempering into the cooked lentils and vegetables.
- Mix everything well and let it simmer for a few more minutes on low heat to blend the flavors.
4. Adjusting Consistency and Seasoning:
- If the dalma seems thick, you can add more water to achieve the desired consistency.
- Adjust salt if needed.
5. Garnish and Serve:
- Garnish the dalma with freshly chopped coriander leaves.
- Serve hot with steamed rice or roti.
Tips:
- You can add other vegetables like carrots, beans, or drumsticks according to preference.
- Some variations include adding grated coconut or a little garam masala for added flavor.
- Adjust the spiciness by varying the quantity of green chilies.
Dalma, with its wholesome blend of lentils and vegetables, offers a nutritious and delicious meal that’s comforting and widely enjoyed in Odisha cuisine.
