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….
Prep Time | 20 minutes |
Cook Time | 45 minutes |
Servings |
serving
|
- 1 cup Toor dal
- 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
Ingredients
Dalma Masala :
|
|
- Soak dal for 4-5 hour.
- Wash the vegetables and cut all in medium dices of equal sizes.
- 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.
- Meanwhile prepare the dalma masala. Take saunf, zeera, dalchini, kali mirch and dried red chilies.
- Dry roast the spices and let it cool for sometime. Later grind them all into a fine powder.
- You can keep this in an air-tight container for a long run as i did.
- 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.
- Let it cook for 8-10 minutes. If you prefer little sweet ,you can add 1 tsp of sugar or can skip it.
- 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.
- Mix it and cover with a lid and let it sit for 5 minute till the flavor infuse properly.
- Garnish with shredded coconut and chopped coriander leaves.
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
2 comments
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.
Thank you for stopping by! I personally like to explore regional cuisines a lot. Glad you liked this recipe.