Dalma

Ingredients

  • 3/4 cup: Toor dal (arhar Dal)
  • 150 gm: Red Pumpkin cut into large pieces
  • 2 no: Medium Sized Brinjal cut into medium size pieces
  • 1 no: Green Banana cut into medium size pieces
  • 150 gm: Green Papaya cut into medium size pieces
  • 1 no: Medium Sized Potato, peeled and cut into large pieces
  • 2 tsp: Fresh Grated Coconut
  • 1 tsp: Pancha-phutana (Cumin Seed, Mustard Seed, Fennel Seed, Fenugreek Seed, Kala
    Jeera) seed
  • 4 no: Dry Red Chillies
  • 1 tbs: Ginger, minced
  • 1 tbs: Turmeric powder
  • 2 tsp: Cumin seed (Jeera)
  • 2 tsp: Red Chilli powder
  • 1 tsp: Ghee or Oil
  • 1/2 tsp: Sugar
  • Salt to taste

Method

  1. Roast 1 tsp of cumin and red chilli in a pan till light brown.
  2. Grind it together and keep it aside.
  3. Boil 4 cups of water in the pressure cooker and add all vegetables (potato, banana, pumpkin, brinjal and papaya) and cook for 10 minuites without putting on the whistle
  4. Add dal into this boiling vegetable, salt, minced ginger, turmeric and pressure cook it for 2 whistles (If cooking without a Pressure Cooker, it should be cooked till the Dal is completely cooked)
  5. Heat Ghee/Cooking Oil in a pan. Cracke the panch-phutana until in it, add 2 red chillies and then add it to the cooked dal and vegetables.
  6. Sprinkle roasted cumin and chilli powder.
  7. Garnish with grated coconut and coriander leaves
  8. Serve with hot steam rice.

6 comments:

soni said...

I followed the recipe and the dalma turned out to be delicious .my brother in law is an oriya and he has brought Khnagaa sukhua (dry fish) can u please tell me the recipe to cook the same.

P K Mohanty said...

Soak the khaanga sukhua (dried fish)well in warm water and wash well.it should be softened also.Put ground ginger,garlic,finely cut onion
in a pan and fry well with oil till oil separates.Add finely cut tomatoes,further fry.Then add the sukhua and fry along with the masala
paste.After fully mixed with the spices,add little water to have a thick masala coating.goes well with rice or pakhala.

Sujata Mohapatra said...

Nice recipe,it sounds tasty!

r n padhi said...

wash the sukhua ,soak it in water if it is too dry, but the best sukhua will be fleshy,soft and brownish red in colour, you can get them from all places near chilika, the best sukhua dish is fried sukhua in mustard oil and tastes wonderful with badi chura and pakhala bhata flavoured with lemon leaves and amba lasi

Varsha Naik said...

I made this last week, for a Oriya junior, far from home. It was nice, since he appreciated it a lot. Although I have a doubt. I followed your recipe almost exactly. Didn't have red pumpkin, skipped it
1) Are we supposed to peel the papaya? I have never cooked papaya before. I
2) I peeled the banana. We always peel banana in our Konkani cuisine. However I didn't find the banana in the curry after I was done cooking! Did it get alll musy and disappear in the curry because I peeled it?

Maneesha Nanda said...

Varsha - banana of course was supposed to be peeled, perhaps u can adjust the size of banana cubes. raw papaya should be peeled.