Dalma is an important part of oriya cuisine with vegetables and lentils. It is a part of our day to day cooking. It is prepared in temples as prasad. It is prepared during pooja feasts. There are different types of dalmas prepared in our family. Tanmaya's favorite is on with Mung Dal.
- Mung Dal: 1 cup
- Potato: 1 large cut into chunks
- Pumpkin: 1 cup cut into chunks
- Radish: 1 medium cut into chunks
- EggPlant: 1 medium cut in chunks
- Ghee: 2 tsp
- Zeera: 1 tbsp
- Dry red chili: 2
- Water: 2 cups
- Ginger: 1 inch grated
- Turmeric : 1 tsp
- Sugar: 1tbsp
- Salt to taste
- Roasted Zeera Red Chili Powder: 2 tsp.
In a deep bottom pot dry roast the Mung Dal for 2-3 mins till beautiful aroma comes out.
Remove from heat and let it cool down. In the mean while in the same pot heat ghee, add zeera and dry red chili. Once the Zeera stops spluttering add the grated ginger and fry for a minute or so and add the potato, radish and pumpkin chunks and fry for 2-3 minutes. Add the Eggplant chunks and fry for another minute. Add the mung dal and 2 cups of water. Add salt, turmeric and sugar. Let it cook till the dal and vegetables are cooked through. Let it cool down and they add roasted red chili and zeera powder.
Serve with hot rice.
A typical meal would have rice, dalma, tomato khata, and some kind of dry subji.
Please enjoy this oriya delicacy and do let me know.
Till then Happy Blogging