Dalma (Traditional Cuisine from Orissa)

by Shaheen Ali

 Presenting Chefs Across Boundaries – another feather in my cap!

Chef’s Across Boundaries is a group of chef’s coming from diversified culture exchanging their regional cuisines.  It is an initiative started by a handful of food bloggers and food enthusiasts who have taken up the challenge to explore unique and traditional recipes with a motive to expand culinary knowledge as well as to promote the hidden gems which are yet to make an impact in the culinary world. The swapping extravaganza is promising and it allows chefs to whip up new dishes. It’s a journey which is making me get bigger and better ! Do visit the page and give a thumbs up if you like it : https://www.facebook.com/chefsacrossboundaries


I would thank ‘Chefs Across Boundaries’ for giving me such a wonderful opportunity to learn and explore different cuisines, that will help me grow and enhance my culinary skills.

I made Dalma as my first recipe swap challenge given by my co-blogger friend Sai Priya from www.ladysphinger.wordpress.com. Followed her recipe to the T from https://ladysphinger.wordpress.com/2015/01/13/dalma/

Dalma is a dish made from Toor Dal and Vegetables. It is a traditional curry from Odisha, which is a part of  Chappan Bhog served in Puri Jaganath Temple. It is generally made from toor dal and contains chopped vegetables like Elephant yam, Unripe Banana, Eggplant, Pumpkin, Raddish, Drumsticks etc. It is tempered with paanch phoren and garnished with coconut and coriander.

In temples the Dalma is made in earthen vessels using the authentic recipe, though the recipe has many variations too.

I thank Sai Priya for introducing me with this recipe and letting me go through a wonderful culinary experience. The recipe was easy to make and was full of flavors. I personally loved adding a huge variety of veggies in it. We had it with hot steaming rice, it tasted absolutely divine and was relished by my family as well.

Lets move on to the recipe….

Print Recipe
DALMA (Traditional Cuisine from Orissa)
Course main course
Cuisine oriya
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
Veggies : all cut into medium dices,of similar sizes
  • 1/2 cup yam Elephant (suran)
  • 1/2 cup Pumpkin
  • 1/2 cup Brinjal
  • 1/2 cup banana Raw
  • 1/4 cup Carrot
  • 1/4 cup White raddish
  • (You can add Drumsticks) opt
Dalma Masala :
  • 2 tsps saunf fennel seeds /
  • 3 tsps zeera cumin seeds /
  • 1 tsp cinnamon dalchini /
  • 3 tsps mirch black pepper kali /
  • 3 tsps red chilli dried
Spice Mix:
  • 1 tsp Paanch phoren (Fennel seeds, Cumin seeds, Mustard Seeds, Fenugreek Seeds, Nigella seeds)
  • 1 tsp Turmeric powder
  • Salt per taste
  • 2 - 3 red chilli Dried
  • 2 tbsps butter Clarified (Desi Ghee)
  • coconut Shredded to garnish
  • coriander Chopped to garnish
  • 1 tsp sugar - optional
  • 3 cups water
Course main course
Cuisine oriya
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
Veggies : all cut into medium dices,of similar sizes
  • 1/2 cup yam Elephant (suran)
  • 1/2 cup Pumpkin
  • 1/2 cup Brinjal
  • 1/2 cup banana Raw
  • 1/4 cup Carrot
  • 1/4 cup White raddish
  • (You can add Drumsticks) opt
Dalma Masala :
  • 2 tsps saunf fennel seeds /
  • 3 tsps zeera cumin seeds /
  • 1 tsp cinnamon dalchini /
  • 3 tsps mirch black pepper kali /
  • 3 tsps red chilli dried
Spice Mix:
  • 1 tsp Paanch phoren (Fennel seeds, Cumin seeds, Mustard Seeds, Fenugreek Seeds, Nigella seeds)
  • 1 tsp Turmeric powder
  • Salt per taste
  • 2 - 3 red chilli Dried
  • 2 tbsps butter Clarified (Desi Ghee)
  • coconut Shredded to garnish
  • coriander Chopped to garnish
  • 1 tsp sugar - optional
  • 3 cups water
Instructions
  1. Soak dal for 4-5 hour.
  2. Wash the vegetables and cut all in medium dices of equal sizes.
  3. In 3 cup of water, add dal, vegetables ,salt and turmeric in a pressure cooker and cook for 1 whistle. Now add drumstick if using and put on a slow flame.
  4. Meanwhile prepare the dalma masala. Take saunf, zeera, dalchini, kali mirch and dried red chilies.
  5. Dry roast the spices and let it cool for sometime. Later grind them all into a fine powder.
  6. You can keep this in an air-tight container for a long run as i did.
  7. Now in another pan prepare the tadka. Take Ghee and heat. Add panch-phoran and dried red-chili and mix this tadka to the dal mixture.
  8. Let it cook for 8-10 minutes. If you prefer little sweet ,you can add 1 tsp of sugar or can skip it.
  9. Check the salt and adjust as per your taste. Once you get a medium consistency gravy , sprinkle the Dalma masala and switch off the flame.
  10. Mix it and cover with a lid and let it sit for 5 minute till the flavor infuse properly.
  11. Garnish with shredded coconut and chopped coriander leaves.
Recipe Notes

It is served hot with rice/roti or Pithas (on festivals in Orissa)

If you liked this traditional recipe then drop in your feedback in comments below 🙂

love : shaheen

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2 comments

Ruma Debnath January 24, 2018 - 10:41 am

It is a really very nice recipe special in winter season. I have also tried at home and it was awesome to taste. Thank you for sharing this recipe.

Reply
Shaheen Ali March 13, 2018 - 3:28 pm

Thank you for stopping by! I personally like to explore regional cuisines a lot. Glad you liked this recipe.

Reply

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