Odisha's dearest Dalma


People of Odisha use a lot of dal. The traditional dalma, cooked with vegetables and dal is a popular serve there. There are slight variations in taste as one moves around parts of the state. Here’s how dalma is prepared.


1 cup tur dal
2 potatoes cut into cubes
1 carrot cut into cubes
½ cup pumpkin chopped
½ cup brinjal chopped
½ cup papaya chopped
1 big onion chopped
1 tomato chopped
1 piece ginger
1 karuka (cinnamon) leaf
1 tablespoon ghee
4 cloves garlic
50 gm mustard, 50 gm cumin, 50 gm aniseed, 50 gm black cumin and 25 gm methi, powdered together to make a pancho futhana mix.
1 teaspoon pancho futhana  
½ teaspoon garam masala
2 green chillies
1 red chilly
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon red chilly powder
Salt and a few coconut pieces


Cook chopped vegetables, green chillies, dal, turmeric powder, big onion, salt and cinnamon leaf in a pressure cooker along with three cups of water
Wait for three whistles, then lower the flame and allow it to cook for a few more minutes
Open the cooker when all the steam has settled
Time to add the masalas
Make a paste of the garlic and ginger
Pour ghee into a wide mouthed pan
Roast the pancho futhana masala, red chilly,  ginger-garlic paste, red chilly powder, and garam masala in the ghee
See that the ingredients don€'t get burned
Mix the roasted masala with the cooked mix and dal
Add salt and a bit of water if required
Allow the mix to simmer
Garnish with coriander leaves and coconut slices

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