Dalma is a hearty vegetarian dish that originates from the eastern Indian state of Odisha. It is a thick, creamy lentil and vegetable stew that is bursting with comforting flavors. Dalma is not only delicious but also nutritious, making it a wholesome meal. Let's look at this regional specialty in more detail.
Dalma is prepared by simmering lentils and vegetables in a spiced tomato gravy. It can be made with toor dal, moong dal, chana dal, or a combination of lentils. Common vegetables used are potatoes, raw bananas, pumpkin, and beans. The seasoning involves typical Odia spices like panch phoron and dried red chilies. Dalma has a wonderful thick consistency and robust flavors. It is served with plain rice or hot Indian pieces of rotis. Dalma is a staple in Odia cuisine and is found in all restaurants across Odisha. It is relished for breakfast, lunch, or dinner.
Ingredients Needed for Dalma Recipe:
Dalma requires some basic ingredients that are easily available in most Indian kitchens. The main component is lentils, you can use toor dal, moong dal, masoor dal, chana dal or a combination of these. For vegetables, you can use potatoes, raw banana, pumpkin, beans, peas, carrots, green papaya or any seasonal produce of your choice. Dalma is flavored with common spices like turmeric powder, cumin seeds, bay leaves, dried red chilies and garam masala. Tomatoes are added for tang which can be pureed or chopped. Fresh herbs like coriander leaves and curry leaves enhance the flavor. Salt, oil and water are needed for cooking the dal and vegetables. Finally, a tempering of mustard seeds, panch phoron and curry leaves adds a nice crunch.
*Here is the list of ingredients for Dalma recipe for 4 persons:
- 1 cup toor dal
- 1/2 cup moong dal
- 2 medium-sized potatoes, chopped
- 1 cup pumpkin, chopped
- 2 medium tomatoes, chopped
- 1 inch ginger, grated
- 4 cloves garlic, grated
- 1 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin seeds
- 4 dried red chilies
- 4 bay leaves
- 1 tsp garam masala powder
- 2 tbsp oil
- Salt to taste
- Chopped coriander leaves for garnish
For Tempering:
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4-5 curry leaves
- 2 dried red chilies
- 1 tsp panch phoron
Other Ingredients:
- Water as required
- Rice or roti for serving
*Adjust the quantity of vegetables as per preference. This serves as a guideline for the proportions for 4 people. You can also add other veggies like beans, peas, etc.
Step-by-Step Recipe for Dalma:
Making dalma is quite straightforward. Here are the stepwise instructions:
1. Wash and soak the lentils for 1 hour. Moong and masoor dal do not need soaking.
2. Pressure cook the dal with turmeric powder and salt until soft and mushy. Mash slightly.
3. Heat oil in a pan and temper with bay leaf, cumin, and red chilies. Add ginger-garlic paste.
4. Add chopped tomatoes and sauté till soft and pulpy.
5. Add veggies like pumpkin, and raw banana and cook covered for 5 minutes.
6. Add cooked dal, garam masala and simmer for 2-3 minutes.
7. Finish with chopped coriander. Add more salt and water to adjust consistency.
8. Temper with panch phoron or mustard seeds and curry leaves. Enjoy!
Cooking Time for Dalma:
- Soaking dals: 1 hour
- Pressure cooking lentils: 10-12 minutes
- Cooking vegetables: 5 mins
- Simmering dalma: 5 mins
Total time: 20 to 30 minutes
Tips and Variations for Dalma:
- Use any combination of lentils like chana dal, masoor dal, and urad dal.
- Try vegetables like yam, beans, carrots, eggplant, drumsticks.
- For Jhola Dalma, add more water to make it saucy.
- For Alu Dalma, use more potatoes as the main veggie.
- For a creamy taste, add fresh coconut paste.
- Finish with crispy panch phoron tempering.
- For tang, add kokum, dried mango powder, or tamarind.
Serving Suggestions for Dalma:
- Serve as a comforting meal with hot basmati rice or jeera rice.
- Have it with soft phulkas, pooris, or parathas.
- Pair it with bread, plain or garlic naan.
- Garnish with onions, cucumber, lemon wedges.
- For a fusion twist, stuff in tacos or sandwiches.
Nutritional Value of Dalma:
Dalma is a super healthy dish as it uses dals and vegetables:
- Excellent source of plant based protein from the combination of lentils. Helps build and repair muscles.
- Rich in complex carbs, fiber, vitamins and minerals from veggies. Boosts immunity.
- Low in unhealthy fats and calories, ideal for weight management.
- Tomato provides lycopene antioxidants that fight cell damage.
- Spices like turmeric has anti-inflammatory benefits.
Thus, dalma is a wholesome, nutritious meal that satisfies your taste buds and nourishes your body!
Frequently Asked Questions about Dalma:
1. Should dalma be watery or thick?
Dalma can be made into flowing thin curry or thick stew as per taste. Add more water for a flowing consistency. For thick dalma, cook on low flame until it turns thick after adding vegetables.
2. What is the substitute for pumpkin in dalma?
You can use yam, raw papaya, banana, sweet potato, or ash gourd instead of pumpkin.
3. Is dalma good for weight loss?
Yes, dalma is packed with fiber, and protein and has minimal fat. Having a bowl of dalma keeps you full for long, preventing overeating.
4. Can I make dalma in a pot on the stovetop?
Certainly! Just cook the dals and veggies in a deep pan instead of a pressure cooker. It will take longer but give great results.
5. Is Dalma good for babies and elders?
Dalma is appropriate for most age groups if it is well-cooked and mashed. The fiber makes it good for gut health. Consult your doctor for individual suitability.
Conclusion:
Dalma is the crown jewel of Odia cuisine that beautifully combines nutrition and indulgence. This simple lentil dish packs comforting flavors that will leave you craving for more. The next time you want a healthy, fuss-free, and delicious meal, turn to this veggie coconut stew. Whip up a pot of dalma and relish every spoonful of this culinary delight.
Dalma Recipe Card
Ingredients:
- 1 cup toor dal
- 1/2 cup moong dal
- 2 medium-sized potatoes, chopped
- 1 cup pumpkin, chopped
- 2 medium tomatoes, chopped
- 1 inch ginger, grated
- 4 cloves garlic, grated
- 1 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin seeds
- 4 dried red chilies
- 4 bay leaves
- 1 tsp garam masala powder
- 2 tbsp oil
- Salt to taste
- Chopped coriander leaves for garnish
- For Tempering:
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4-5 curry leaves
- 2 dried red chilies
- 1 tsp panch phoron
- Other Ingredients:
- Water as required
- Rice or roti for serving
Instructions:
- Making dalma is quite straightforward. Here are the stepwise instructions:
- Wash and soak the lentils for 1 hour. Moong and masoor dal do not need soaking.
- Pressure cook the dal with turmeric powder and salt until soft and mushy. Mash slightly.
- Heat oil in a pan and temper with bay leaf, cumin, and red chilies. Add ginger-garlic paste.
- Add chopped tomatoes and sauté till soft and pulpy.
- Add veggies like pumpkin, and raw banana and cook covered for 5 minutes.
- Add cooked dal, garam masala and simmer for 2-3 minutes.
- Finish with chopped coriander. Add more salt and water to adjust consistency.
- Temper with panch phoron or mustard seeds and curry leaves. Enjoy!
Time (Cooking, Preparation):
- Soaking dals: 1 hour
- Pressure cooking lentils: 10-12 minutes
- Cooking vegetables: 5 mins
- Simmering dalma: 5 mins
Total time: 20 to 30 minutes
Preparation Time: Approximately 30 minutes
Tips:
- - Use any combination of lentils like chana dal, masoor dal, and urad dal.
- - Try vegetables like yam, beans, carrots, eggplant, drumsticks.
- - For Jhola Dalma, add more water to make it saucy.
- - For Alu Dalma, use more potatoes as the main veggie.
- - For a creamy taste, add fresh coconut paste.
- - Finish with crispy panch phoron tempering.
- - For tang, add kokum, dried mango powder, or tamarind.
Serve with:
Nutrition:
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