Dalma (Lentil and Vegetables Curry) – Orissa Cuisine

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Dalma is one of the most comfort and
staple recipe of Orissa region. On every auspicious day, dalma must be include
in menu and served with rice. It’s a simply and delicious recipe with
combination of vegetables and lentil which enhance the taste more.
Traditionally, they used raw papaya and raw banana in this recipe but I made
this recipe with regular vegetables. Compare to other Indian cuisine, Odia
cuisine used less oil and is less spicy but of great taste.
Dalma is a dish made from dal and
vegetables, generally made from toor dal and contained diced vegetables like
green papaya, green banana, eggplant, pumpkin, and gourd. Season it with
turmeric powder, phanch phutana or phoron, red chili powder. 

Dalma (Lentil and
Vegetables Curry)
Time: 30 Minutes
Cooking Time:
15 Minutes
Servings: 4
Category:  Main Course

1 Cup Yellow Pigeon Peas/ Arhar Dal
1 Cup Pumpkin, Diced
1 Large Sized Potato, Diced
1 Cup Eggplants, Diced
1/2 Cup Bottle Gourd, Diced
2 Tomatoes, Diced
1 Tsp. Ginger, Grated
1 Bay leaf
2 Whole Dried Red Chilies
1 Tsp. Turmeric Powder
Pinch of Asafoetida
Salt to taste
Red Chili Powder to taste
1 Tbsp. Ghee
Wash and soak the dal for 30 minutes.
Now add drain lentil and mix vegetables with bay
leaf, salt and turmeric powder.
Add 3 cups of water and cook in a pressure
cooker on medium flame till to 4-5 whistles. 
In tadka pan, Add ghee, asafetida, grated
ginger, dried red chilies and panch poran.
When they start to crackle, add the cooked
lentils and simmer it for few minutes more.
Season it with roasted cumin and red chili
powder and chopped coriander.
Serve hot dalma with steamed rice.
Notes: don’t over boil the lentils. If the dal has
dried up, add more water but consistency should be thick.

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