Dalma

Dalma Dalma made from arhar or toor dal, chana dal and vegetables like pumpkin, brinjal, raw banana etc is famous in Orissa, a state in eastern India. Dalma is cooked almost everyday in most Oriya houses. It makes use of locally available ingredients. A combination of 5 spices or panch phutana is used for tampering the dalma. The five spices are: cumin, mustard, fennel, fenugreek and nigella or kala jeera. Dalma is highly nutritious. It is consumed along with steamed rice or chapatti either in lunch or dinner. Here, I am sharing my recipe of dalma. Surely try this out at home. Cooking time: 20 minutes Preparation time: 35 minutes Serves: 6 Ingredients Arhar dal-3/4 cup Chana dal-1 cup Pumpkin cut in to big sizes-150 grams Sliced brinjal-1 Sliced raw banana-1 Sliced raw papaya-1 Peeled and sliced potato-1 Grated coconut-2 teaspoon Panch phutana-1 teaspoon Dry red chilies-4 Cumin seeds-2 teaspoon Minced ginger-1 teaspoon Turmeric powder-1 teaspoon Mustard oil-1 teaspoon Sugar-1/2 teaspoon Salt to taste Chopped coriander Method In a pan, dry roast 2 teaspoon cumin seeds and red chilies. Grind the roasted chilies and cumin seeds thoroughly and set aside. In a vessel, pour 4 cups of water and bring to a boil. Then add both dals, little grated coconut, minced ginger, turmeric powder, sugar and salt and cook until the dals are semi-cooked. Now add all vegetable slices, cover and cook further until the vegetables become tender and the dals are thoroughly cooked. Heat oil in a pan and fry the panch phutana until it crackles. Then add it to the cooked dal and vegetables and stir Sprinkle the roasted cumin and chilly powder over the dalma Your dalma is ready for serving. Serving instructions Garnish with chopped coriander and grated coconut and serve hot with steamed rice or chapatti.