The staple of Odisha cuisine, Dalma prepared with so many veggies and a blend of spices, served with piping-hot rice is super comforting.

DALMA

Ingredients

¾ cup Tata Sampann Toor Dal
1 tbsp ghee + for drizzling
1 tsp panch phoran
1½ tbsps grated fresh coconut + for garnish
2 green chillies, slit + for garnish
1½ tbsps grated ginger
½ small raw papaya, peeled, cut into 1 inch cubes and par boiled
150 grams red pumpkin, cut into 1 inch cubes and par boiled
2-3 medium brinjal (baigan), halved and par boiled
100 grams colocasia, par boiled, peeled and cut into 1 inch pieces
2 small raw banana, par boiled, peeled and cut into 1 inch pieces
¼ tsp turmeric powder
½ tsp red chilli powder
Salt to taste
1 tsp sugar
Roasted cumin- dried red chilli powder for sprinkling
Steamed rice to serve

Method

1. Wash Tata Sampann Toor Dal thoroughly with sufficient water. Transfer into a pressure cooker and add sufficient water. Place the lid on and cook under pressure till 4-5 whistles are released. Allow the pressure to reduce completely.
2. Heat ghee in a non-stick pan, add panch phoran and let them change colour. Add grated fresh coconut, green chillies, grated ginger and sauté for 30 seconds.
3. Add raw papaya, red pumpkin, brinjal, colocasia and raw banana. Sauté for 1 minute.
4. Add the prepared vegetable into the cooked dal, add turmeric powder, red chilli powder and mix well. Add salt and water to adjust the consistency.
5. Add sugar and mix well. Cover and cook on low heat for 3-4 whistles are released. Allow the pressure to be released completely.
6. Place the pressure cooker back on heat and cook without lid till the mixture thickens slightly. Switch the heat off and transfer the prepared dalma into a serving bowl.
7. Drizzle a little ghee on top. Sprinkle roasted cumin-dried red chilli powder.
8. Garnish grated coconut and slit green chilli. Serve hot with steamed rice.

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