Oriya Dalma (no onion, no garlic)

dalma

Oriya Dalma (no onion, no garlic)

Oriya Dalma is a traditional dish from Orissa. A combination of lentils and vegetables. What is Dal Baati to Rajasthan & Litti chokha to Bihar, is Dalma to Orissa. In Orissa, no feast is complete without this dish. So much so that it is part of Puri Mahaprasad. Legend has it that dalma was a gift from the Savaras, the strongest tribe in ancient Orissa, who were the first to discover & worship Lord Jagannath. This is a sathwik recipe that uses no onion and no garlic. hence it is the most suitable on few special days when you don’t eat onion and garlic.

Oriya dalma is such an easy & nutritious dish that even bachelors, students and those who cook for the first time can easily attempt it. The humble flavours and aroma makes it an awesome dish to fall in love with. And lastly, it tastes heavenly with Rice.

Though Dalma is popular in Oriyan cuisine, it is also popular among Bengalis as well.

Dalma

dalma

Dalma

This recipe uses the standard measuring cups and spoons. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: North India
Keyword: Dal, Mung dal, mixed vegetables
Servings: 6 people
Author: Rama G

Ingredients

  • 1/2 cup mung dal / tur dal ( I used Mung dal)
  • 1/3 cup each mixed vegetables cut into big chunks (Yellow pumpkin, beans, carrot, potato, brinjal, raw banana, etc)
  • 1 big tomato or 2 medium tomatoes
  • 1 tbsp ginger grated
  • 2 tsp cumin seeds
  • 3 dry red chillies
  • salt to taste
  • For tempering
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 2 broken red chillies
  • Pinch of asafoetida (hing)

Instructions

  • Wash and drain the dal. Soak for 10 minutes if possible, though not mandatory.
  • In a pressure cooker, add the dal, grated ginger and the vegetables.
  • Add 2 cups water.
  • Keep the whole tomatoes in a cup / plate above the vegetables. 
  • Close the cooker and cook for 3 whistles. 
  • Switch off and allow to cool.
  • In the meantime, dry roast cumin and red chillies and pound in mortar and pestle / pulse in a mixer.
  • Open the cooker crush the tomatoes with hand and add to the dal. 
  • Add the coarsely ground powder and salt. 
  • Add more water if required, mix well and boil on a low flame for few minutes.
  • Add the oil in a kadai, add cumin, red chillies and hing. Let them sizzle. 
  • Pour the tadka on the dal and serve hot with rice. 

Notes

  1. You can use ghee for tempering, if you prefer.
  2. You can use more / any vegetable of your choice. 

You may also like:

Amritsari Dhuli dal

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Welcome to my blog

 

February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.

 

Healthy Eating 🙂

Rama Ganapathy