Odisha Dalma Recipe / Traditional way of making Odisha Dalma

For The Masala Powder

4 Nos Of Dried Red Chili

1 Inch Of Cinnamon

1 tsp Cumin Seeds

1 tsp coriander Seeds

Dal to Boil

½ Cup of Tuvar Dal

¼ Cup of Chana Dal

¾ Cup Of Split Moong Dal

½ tsp Turmeric Powder

1 No Of Bay leaf

Vegetables

2 Carrot Cubes

2 Raw Papaya Cubes

2 Pumpkin Cubes

2 Brinjal Cubes

2 Raw Banana Cubes

2 Colocasia (arbi) Cubes

2 Yam Cubes

2 Parwal Cubes

4 Potato Cubes

1 tsp Grated Ginger

To Temper

2 tbsp Ghee

2 tsp Mustard Oil

1 tsp Mustard Seeds

1 tsp Panch Poran

2 No Of Dried Red Chili

1 Pinch Of Asafoetida Powder

To Garnish

2 Sprigs Of Coriander Leaves

1 tbsp Grated Coconut

Common Ingredients

Required Amount Of Salt And Water

Phase 1: Boil The Lentils

Soak the tuvar dal, chana dal and moong dal together in a vessel and after ten minutes drop the soaked dals in a broad skillet and pour in three cups of water. Tip in a little salt and turmeric powder and let it boil in high flame for about five minues with the lid on.

Phase 2: Add The Veggies

After a while, just open the lid and stir in to settle down the bubbles and after a minute or two, start adding the diced vegetables one by one. Add in the hard ones first like potato, raw papaya, pumpkin and Parwal. Slowly after five minutes, add the roots like yam and colacasia. Finally, plop in the diced carrots and the brinjal. Let the flame continue to be in high mode and boil until the veggies and dal are done.

Phase 3: Flavor It Up

Throw in a bay leaf, some grated ginger and slit green chili along with some salt. Lower the flame and pop the lid on. Let it boil for about ten minutes approximately.

When the aroma starts wafting out from the vessel, just pull out the lid and check whether the dalma is done using a ladle.

Phase 4: Make The Masala Powder

Heat a small kadai and drop in an inch of cinnamon and a piece of cardamom. Dry roast them for a minute, add drop four red chilies and a teaspoon of cumin and peppercorns each. Roast in medium flame until it gets aromatic. When the dry spices changes color slightly, turn off and wait. When it cools down, make a coarse powder out of it and keep aside.

Phase 5: Do The Tadka

Heat a small kadai and squirt in a little ghee along with two spoons of mustard oil. When it is heated, scatter some black mustard seeds along with two roughly torn dried red chilies. When it splutters, add two teaspoons of panch poran ( cumin, brown mustard, fenugreek, fennel and nigella seeds) and let it crackle. Drop it immediately in the dalma with the sizzle.

Phase 6: Add The Dry Masala Powder

At this stage, dust in two tablespoons of dry masala powder and turn off the flame immediately. Do not stir at this stage.

Phase 7: Garnish

Garnish with a lavish spread of lush green cilantro and some grated coconut. Pop the lid on without stirring and let the flavors get seeped into the dalma.

Phase 8: Serve Hot

Serve hot with rice and papad.

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Odisha Dalma Recipe / Traditional way of making Odisha Dalma