Dalma is a traditional dish of Orissa. It is a kind of dal which contains nutritious vegetables like potato, brinjal, pumpkin, Arum and many others of your choice.
It is easy to prepare and at the same time consists of essential vitamins, nutrients and minerals present in vegetables.
Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 3 - 4
For pressure cooking :
100 gms Harad Daal
1 big potato
100 gms Pumpkin
1 medium Brinjal
2-3 Arbi / Arum (Saru)
1 medium Tomato
1 inch ginger crushed
1/2 tsp chilli powder
1/2 tsp sugar
Salt to taste
For tempering :
2 tbsp ghee
1 tbsp cumin seeds / jeera or 1tbsp of panch phoron
6 -7 Dried red chillies
A pinch of hing / asafoetida
For garnishing :
2 tbsp Jeera and Dried red chilli dry roasted and powdered.
Method :
1. Cut all veggies into quarters i.e., approx 1.5 inch size.
2. Wash and clean the daal.
3. Take a medium size pressure cooker and add the daal first. Then add all the veggies and add water just enough that all the veggies are just submerged.
4. Add the crushed ginger, haldi powder, salt and sugar.
5. Pressure cook for 2 whistles on high and switch off just before the 3rd whistle. Leave to cool.
6. Take around 2 tbsp ghee. Once its hot, add 1 tbsp whole jeera, 6-7 red chillies, a pinch of asafoetida / hing and stir for about 20-30 secs and then add the daal from the cooker (Check consistency and add water according to your desired consistency if you prefer a little thin dalma) and boil it for 2-3 mins or so.
7. Add 2 tbsp jeera and red chilli dry roasted powder at the end for garnishing.
8. Serve with hot rice, a little ghee on top and lemon wedges for the added flavour.
It is easy to prepare and at the same time consists of essential vitamins, nutrients and minerals present in vegetables.
Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 3 - 4
For pressure cooking :
100 gms Harad Daal
1 big potato
100 gms Pumpkin
1 medium Brinjal
2-3 Arbi / Arum (Saru)
1 medium Tomato
1 inch ginger crushed
1/2 tsp chilli powder
1/2 tsp sugar
For tempering :
2 tbsp ghee
1 tbsp cumin seeds / jeera or 1tbsp of panch phoron
6 -7 Dried red chillies
A pinch of hing / asafoetida
For garnishing :
2 tbsp Jeera and Dried red chilli dry roasted and powdered.
Method :
1. Cut all veggies into quarters i.e., approx 1.5 inch size.
2. Wash and clean the daal.
3. Take a medium size pressure cooker and add the daal first. Then add all the veggies and add water just enough that all the veggies are just submerged.
4. Add the crushed ginger, haldi powder, salt and sugar.
5. Pressure cook for 2 whistles on high and switch off just before the 3rd whistle. Leave to cool.
6. Take around 2 tbsp ghee. Once its hot, add 1 tbsp whole jeera, 6-7 red chillies, a pinch of asafoetida / hing and stir for about 20-30 secs and then add the daal from the cooker (Check consistency and add water according to your desired consistency if you prefer a little thin dalma) and boil it for 2-3 mins or so.
7. Add 2 tbsp jeera and red chilli dry roasted powder at the end for garnishing.
8. Serve with hot rice, a little ghee on top and lemon wedges for the added flavour.
- Enjoy your Meal -
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