Dalma
An authentic vegetarian recipe from Odisha, India
Cook Time
35 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
200g Toor dal (split pigeon peas)
150g Raw banana (kachha kela)
100g Yam (suran)
100g Brinjal (eggplant)
100g Pumpkin
100g Tomatoes
3piece Green chillies
15g Ginger
30ml Mustard oil
2piece Dried red chillies
4g Cumin seeds
2piece Bay leaves
3g Turmeric powder
40g Grated coconut
5g Panch phoron (five-spice mix)
15g Coriander leaves
6g Salt
600ml Water
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Prepare the vegetables:** Peel and cut raw banana, yam, brinjal, and pumpkin into medium chunks. Keep them in water to prevent discolouration.
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**Cook the dal:** Rinse toor dal and pressure cook with turmeric, green chillies, ginger, and 2 cups water for 3 whistles until soft. Do not mash — the dal should hold its shape.
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**Add vegetables to dal:** Open the pressure cooker, add the drained vegetables and chopped tomatoes to the cooked dal. Add salt and 1 more cup of water if needed.
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**Simmer together:** Cook on medium heat for 10–12 minutes until all vegetables are tender but not mushy. The consistency should be thick, not watery.
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**Prepare the tempering:** Heat mustard oil in a small pan until it reaches smoking point, then reduce heat. Add panch phoron, dried red chillies, and bay leaves. Let them splutter for 30 seconds.
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**Add coconut:** Add grated coconut to the tempering and stir for 1 minute until lightly golden and fragrant.
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**Combine:** Pour the tempering over the dal and vegetables. Stir gently to combine without breaking the vegetables.
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**Final seasoning:** Taste and adjust salt. Garnish with fresh coriander leaves.
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**Serve:** Serve hot with steamed rice. Dalma is traditionally served as part of the Odia thali alongside rice, papad, and chutney.
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Chef's Tips
Panch phoron — the Odia five-spice blend of cumin, mustard, fenugreek, fennel, and nigella seeds — is essential for authentic flavour; don't substitute with individual spices.
Use mustard oil and heat it to smoking point before adding spices; this removes the raw pungency and gives the dish its characteristic flavour.
The vegetables should be cooked until just tender — overcooking makes them mushy and the dish loses its texture.
Dalma is intentionally mild and comforting; resist the urge to add too many spices, as simplicity is its hallmark.
About This Dish
Dalma is a traditional vegetarian dish from Odisha, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Panch phoron — the Odia five-spice blend of cumin, mustard, fenugreek, fennel, and nigella seeds — is essential for authentic flavour; don't substitute with individual spices. - Use mustard oil and heat it to smoking point before adding spices; this removes the raw pungency and gives the dish its characteristic flavour. - The vegetables should be cooked until just tender — overcooking makes them mushy and the dish loses its texture. - Dalma is intentionally mild and comforting; resist the urge to add too many spices, as simplicity is its hallmark.
Category
Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Easy