DALMA

Orrisa cuisine is not familiar for me except Chena Poda , khaja & pitha. After surfing on internet, I come to know about main dishes in Odia Cuisine, which are Dalma , ghatna sabji, pakhala bhata etc. So,I decided to give a try to Dalma.
Dalma is an aromatic traditional curry from Orissa – made from toor dal (pigeon pea) & vegetables . It is also a part of Chappan Bhog served in Jagganath temple, Puri. The USP of this recipe is Paanch Phoran spices ( fennel seeds, cumin seeds , mustard seeds, fenugreek seeds, nigella seeds aka Kalonji).
Dalma recipe have many variations as well. Dalma is toor dal cooked with vegetables like raw banana, raw papaya, brinjal, pumpkin, elephant’s yam etc with dalma spice mix & topped off with aromat tempering of paanch phoran in ghee. Dalma is a perfect combination of health & taste because proteins from dal & vitamins & minerals from vegetables.
Dalma tastes best when served with steamed rice.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4 persons

Ingredients:

1 cup toor dal (pigeon pea )

Vegetables- to be cut into dices:
1/4 cup elephant’s yam
1/4 cup pumpkin
1/4 cup raw papaya
1 brinjal
1 potato
1 carrot
1 tomato
1 onion ( finely chopped )

1 tbsp ginger-garlic rough paste
2 chopped green chillies
2 tbsp ghee
2 bay leaves
2 dry red chillies
1 tsp paanch phoran
1 tbsp dalma masala
1/2 tsp red chilli powder

For dalma spice mix:

2 tbsp fennel seeds
3 tbsp cumin seeds
3 tsp black pepper
2-3 pieces cinnamon
3-4 dry red chillies

For garnish:
Coconut slices
Coriander

Method:
1. Dry roast all dalma spices & grind it into fine powder.
2. Wash & soak dal for couple of hours.
3. In pressure cooker, add dal, vegetable dices, green chillies, onions, bat leaf, turmeric powder and salt. Also add water about 2-3 cups.

4. Pressure cook it for 3 whistles ,then turn the flame on low & let it simmer for
3 minutes then turn off the heat. Let it cook till all pressure is released.
5. Now in other vessel, heat ghee, add paanch phoran, red chilli powder & dry red chillies& saute on slow flame for couple of seconds.

6. Then add ginger garlic & saute for more couple of seconds.

7. Add this tempering to dalma. Also add dalma masala in it & give a light stir. Add water if needed for your desired consistency. Cook for few more minutes on slow flame ,so that aroma & taste of spices is infused properly in dalma. Then turn off heat.

8. Serve hot with steamed rice.

Note:
1. Can replace dalma spice with garam masala.
2. Can add drum sticks & raw banana.