Oriya Special Dalma Recipe - Lentils Cooked With Vegetables & Raw Papaya
Give this Oriya Dalma a try for a weekend lunch. Topped off with an aromatic tempering of panch phoron and coconut shavings seasoned in ghee, the dalma is aromatic and wholesome.
Dalma is a Chickpea Dal Cooked With Vegetables and Raw Papaya, a delicacy from the state of Orissa. It can be made using toor (arhar) dal, and an assortment of vegetables typically raw banana, eggplant, green papaya and pumpkins, simmered in a special spice blend.
Topped off with an aromatic tempering of panch phoron and coconut shavings seasoned in ghee, the dalma is aromatic and wholesome. The Dalma Recipe has the right combination of taste and health, that is packed with proteins from the dal and minerals and vitamins from the vegetables.
Serve the Oriya Special Dalma as a delicious one-pot dal along with steamed rice or jeera pulao.
If you like this recipe, you can also try other recipes such as
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2 Servings
Ingredients
- 1 cup Arhar dal (Split Toor Dal)
- 2 Potatoes (Aloo) , cubed
- 1 Carrot (Gajjar) , cubed
- 1/2 cup Kaddu (Parangikai/ Pumpkin) , chopped
- 1/2 cup Brinjal (Baingan / Eggplant) , chopped
- 1/2 cup Papaya , green one, chopped
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 1 inch Ginger
- 1 Bay leaf (tej patta)
- 1 tablespoon Ghee
- 4 cloves Garlic
- 2 Green Chillies
- 1 Dry Red Chilli
- 1 teaspoon Panch Phoran Masala
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Red Chilli powder
- Salt , to taste
- 2 tablespoons Fresh coconut , thinly shaved coconut slices
- Coriander (Dhania) Leaves , a small bunch, finely chopped
How to make Oriya Special Dalma Recipe - Lentils Cooked With Vegetables & Raw Papaya
To begin making the Oriya Special Dalma Recipe, we will first get all the vegetables chopped and ready.
We will be cooking the Oriya Dalma in one single pot - the pressure cooker.
Add the vegetables, dal, turmeric powder, green chillies, onions, bay leaf, salt and 3 cups of water into the pressure cooker. Pressure cook until you heat couple of whistles. After a couple of whistles, turn the heat to low and simmer for 3 minutes, then turn off the heat.
The dal will continue to cook in the pressure cooker as long as there is pressure. Once the pressure releases completely, you can open the cooker and keep the dal aside.
The next step is to spice up the Dalma with flavors.
Using a mortar and pestle pound the ginger and garlic until you get a rough paste.
Heat the ghee in a heavy bottomed pan on medium heat. Add the red chiles, panch phoran, the red chili powder, the garam masala powder and the pounded ginger garlic. Stir fry for a few seconds until you can smell the roasted aromas.
Take care to keep the heat on low, else the spices can burn and smoke.
Add this masala to the cooked dal and give it a good stir. Check for salt and spices and adjust to suit your taste. You can add some water to adjust the consistency of the dal.
Give the Oriya Style Dalma a quick boil and turn off the heat. Transfer to a serving bowl, garnish with shaved coconut and the coriander leaves and serve.
Serve the Oriya Special Dalma as a delicious one-pot dal along with steamed rice or jeera pulao.
