Traditional Odia Dalma Recipe: A Healthy and Flavorful Indian Dish

Ingredients

  • 1 cup Tuvar Dal (Pigeon Pea Lentils)
  • 1 Potato (medium-sized, peeled and cubed)
  • 1 Raw Banana (peeled and cubed)
  • 1/2 cup Pumpkin (peeled and cubed)
  • 1/2 cup Yam (peeled and cubed)
  • 1/2 cup Eggplant (cubed)
  • 2 Tomatoes (chopped)
  • 1 teaspoon Turmeric Powder
  • 2 teaspoons Salt (or to taste)
  • 2 tablespoons Vegetable Oil
  • 1 teaspoon Panch Phoran (Bengali five-spice mix)
  • 2 Dry Red Chillies
  • 2 Green Chillies (slit)
  • 1 teaspoon Ginger (grated)
  • 1/2 teaspoon Asafoetida (Hing)
  • 2 cups Water
  • 1 tablespoon Fresh Coriander Leaves (chopped, for garnish)

Steps and instructions

  1. Wash the Tuvar Dal thoroughly and soak it in water for about 10-15 minutes.
  2. In a pressure cooker, add the soaked Dal along with the cubed vegetables, chopped tomatoes, turmeric powder, salt, and 2 cups of water.
  3. Cover the pressure cooker with the lid and cook the ingredients on medium heat for about 3-4 whistles, or until the Dal and vegetables are cooked well.
  4. Once the pressure is released naturally from the cooker, open the lid and lightly mash the Dal and vegetables with the back of a spoon. Keep the mixture aside.
  5. Heat oil in a pan over medium heat. Add the Panch Phoran and allow it to crackle.
  6. Add the dry red chillies, slit green chillies, grated ginger, and Asafoetida. Sauté everything for a few seconds.
  7. Pour this tempering over the cooked Dal and vegetable mixture in the cooker and mix well.
  8. Bring the Dalma to a boil on medium heat, stirring occasionally. Adjust the consistency of the Dalma by adding water if required.
  9. Once the Dalma has reached a nice, creamy consistency, switch off the heat.
  10. Garnish the Dalma with chopped fresh coriander leaves before serving.

Tools for making

  • Pressure Cooker - To cook the Dal and vegetables efficiently.
  • Pan - To temper the spices and prepare the tempering for the Dalma.
  • Spoon - To mash the cooked Dal and vegetables and mix the tempering.
  • Knife - To peel and cube the vegetables.
  • Cutting Board - To chop the tomatoes and prepare the vegetables.
  • Grater - To grate the ginger.
  • Measuring Cup - To measure the quantity of Dal and water accurately.
  • Stove - To heat the pressure cooker and pan.
  • Ladle - To serve the Dalma.

Recipe variations

  • Addition of grated coconut for a hint of sweetness and texture.
  • Include drumsticks or ridge gourd along with the other vegetables for added flavor.
  • For a non-vegetarian version, add boiled and cubed pieces of chicken or mutton to the Dalma.
  • Experiment with different spices like cumin powder or garam masala to enhance the flavors.
  • Replace Tuvar Dal with other lentils like Moong Dal or Masoor Dal for a different taste.
  • Make it spicier by adding more green chillies or red chilli powder.
  • For a richer and creamier version, add a splash of coconut milk towards the end of cooking.
  • Include other seasonal vegetables like carrots, beans, or bell peppers to add more variety.
  • Make it vegan by using vegetable oil instead of ghee for tempering and omitting any dairy garnish.
  • For a smoky flavor, you can roast the vegetables before adding them to the Dal.

Recipe overview

Embrace the heart of Odia cuisine with this comforting and nutritious Dalma recipe. Dalma is a traditional dish from Odisha, India, made with lentils (dal) and a variety of vegetables. This recipe uses Tuvar Dal and an array of vegetables such as potato, raw banana, pumpkin, yam, and eggplant. The dish is flavored with panch phoran, a Bengali five-spice mix, and a tempering of chillies, ginger, and asafoetida. The result is a heartwarming and wholesome meal that's not only packed with proteins and fiber but also brimming with flavors. Whether you're looking for a new vegetarian dish to try or simply want a break from your regular dal, this Dalma recipe won't disappoint.

Common questions

  1. Can I use any other lentils instead of Tuvar Dal?
    No, Tuvar Dal is traditionally used in Dalma for its unique flavor and texture.
  2. Can I skip any of the vegetables?
    While the combination of vegetables adds depth and flavor to the dish, you can omit or substitute any vegetables according to your preference.
  3. What is Panch Phoran?
    Panch Phoran is a Bengali five-spice mix consisting of equal parts of fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds.
  4. Can I use canned tomatoes instead of fresh ones?
    Yes, you can use canned tomatoes if fresh ones are not available. However, fresh tomatoes add a vibrant flavor to the Dalma.
  5. How long does it take to cook Dalma in a pressure cooker?
    It takes approximately 3-4 whistles, or around 15-20 minutes, for the Dalma to cook in a pressure cooker.
  6. Can I adjust the spiciness of the Dalma?
    Yes, you can adjust the spiciness by increasing or decreasing the amount of green chillies used in the recipe.

Serving dishes and utensils

  • Pressure Cooker - Used to cook the Dal and vegetables quickly and efficiently under pressure.
  • Pan - Used to temper the spices and prepare the tempering for the Dalma.
  • Spoon - Used to mash the cooked Dal and vegetables and mix the tempering with the Dalma.
  • Knife - Used to peel and chop the vegetables as required.
  • Chopping Board - Used as a surface to chop and prepare the vegetables.
  • Measuring Cup - Used to measure the quantity of Dal and water accurately.
  • Serving Bowl - Used to serve the prepared Dalma.
  • Serving Spoon - Used to serve the Dalma onto plates or bowls.
  • Garnishing Tool - Used to sprinkle fresh coriander leaves on top of the Dalma for garnish.

Origin stories

Dalma is a heartwarming dish that hails from the Eastern Indian state of Odisha. This lentil and vegetable stew is an integral part of the Odiya cuisine and the enduring traditions of its people. The uniqueness of this dish lies in its simplicity and the absence of strong, overpowering spices, letting the natural flavours of the vegetables shine through. It's said that the dish is a favourite of Lord Jagannath, the presiding deity of the state. The dish is offered as Bhog or Prasad during the annual Chappan Bhog ceremony at the Jagannath Temple in Puri, which is one of the most prominent temples in India. The recipe for Dalma in the temple kitchen has remained unchanged for centuries. The philosophy behind Dalma is that it utilizes local, seasonal vegetables, reflecting the people's deep connection with nature and their environment. The dish embodies the spirit of the Odiya people - humble, earthy, and deeply rooted in tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.