Dalma is a well known cuisine from Orissa. Dalma is a curry made from channa dal or toor dal with lots of spice. Dals are usually called dalis in oriya. Dalma and chana dali are namely some famous dal cuisines from orissa.
Ingredients:
100gm pigeon pea /arhar dal (harada dali)
50gm raw papaya (kancha amrutabhanda)
50gm striped pear gourd / parwal (potala)
50gm potato (alu)
1 big onion (piaja)
3-5 dry chili (sukhila lanka)
½ teaspoon mustard (sorisha)
1 teaspoon cumin seeds (jeera)
2 bay leaves (teja patra)
½ teaspoon turmeric powder (haladi gunda)
3-teaspoon of any refined cooking oil (refain tela)
½ teaspoon cumin seeds powder (jeera gunda)
½ tea spoon chili powder (lanka gunda)
50gm raw papaya (kancha amrutabhanda)
50gm striped pear gourd / parwal (potala)
50gm potato (alu)
1 big onion (piaja)
3-5 dry chili (sukhila lanka)
½ teaspoon mustard (sorisha)
1 teaspoon cumin seeds (jeera)
2 bay leaves (teja patra)
½ teaspoon turmeric powder (haladi gunda)
3-teaspoon of any refined cooking oil (refain tela)
½ teaspoon cumin seeds powder (jeera gunda)
½ tea spoon chili powder (lanka gunda)
1 tsp: Pancha-phutana (Cumin, Mustard, Fennel, Fenu greek, Kala Jeera) seed
1 tbs: Ginger, minced
1 tsp: Ghee or Oil
salt to taste .
salt to taste .
Method:
- Wash each vegetable in ample amount of water. Cut them into small pieces.
- Put arhar dal, all vegetables, salt, ½ teaspoon turmeric powder and 3 to 4 cups of water in a Pressure Cooker and put it on medium flame.
- After one whistle switch off the gas. A little later as the pressure of the cooker comes down, open the lid.
- Now heat 3 teaspoon of oil in a frying pan. Add pancha phoran, jeera, mustard, bay leaves, chopped onions and 3-4 dry chilies.
- Fry fry till they turn golden. Now add all this to the boiled dal and vegetables of the pressure cooker and stir well.
- Add jeera powder and chili powder and ginger.
- Close the lid and heat further for 2 minutes. Your dalma is ready.
- Tastes best when served hot. May be served with rice or chapati also.
Making Time: 30 minutes.
Serves: 3 persons.
Shelflife: 1 day (best Fresh).
Note: You may further make variations of the same by adding / replacing the vegetables with pumpkin, brinjal, plantain, and yam etc. A little scrubbed coconut may also be added. Using desi ghee (gua gheea) instead of refined oil lends subtle flavour to dalma. Even the arhar dal can be substituted with moong dal and hence a variation.
Click here to know more about Oriya cuisines and Food Recipes- Introduction to Orissa Cuisines And Recipes.
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