Dalma (ଡାଲମା) is a traditional Odia dish made of lentils and vegetables. I've named my dish Bidesi Dalma, bidesi means foreign. Traditionally in Dalma some very specific vegetables like raw banana, pumpkins and other root vegetables are used, I do not have access to these vegetables easily so I make do with whatever I have at home hence the name foreign Dalma or bidesi dalma.
It is an easy dish to prepare and is full of nutritious goodness of the lentil and vegetables. Dalma (ଡାଲମା) is usually made with ghee (clarified butter), I am not a big fan of ghee so I've used regular vegetable oil, but the true dalma lovers will swear that all the taste comes from ghee. The other two ingredients that add to the flavour are fresh shredded coconut and a special spice powder made out of cumin and red chillies. Fresh shredded coconut enhances the taste tremendously but if you don't have access to that, unsweetened desiccated coconut will also do.
Dalma (ଡାଲମା) is often prepared in temples and served with hot rice. The Dalma we prepare at home and the one in temples is very different tasting, the one in the temples is often made using mud pots on wood fire. There are different types of Dalma, one of them is called Habisa Dalma which is often prepared in the month of Kartika (usually starts end of October and goes on for about 4 weeks based on the positioning of sun, moon and other important planetary objects :) ). During this time people give up non-vegetarian food. This month is considered very auspicious and many pilgrimages are done during this time. My fond memories of this time include walking to the local temple early morning with my grand mother and watching other grannies meticulously perform holy rituals. Though I've always believed that time is neither good nor bad it's usually actions and thoughts that can be good or bad. Everyday is auspicious if you want to do something good and generous. Now, without getting too preachy let's jump into our recipe. So here goes...
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It is an easy dish to prepare and is full of nutritious goodness of the lentil and vegetables. Dalma (ଡାଲମା) is usually made with ghee (clarified butter), I am not a big fan of ghee so I've used regular vegetable oil, but the true dalma lovers will swear that all the taste comes from ghee. The other two ingredients that add to the flavour are fresh shredded coconut and a special spice powder made out of cumin and red chillies. Fresh shredded coconut enhances the taste tremendously but if you don't have access to that, unsweetened desiccated coconut will also do.
Dalma (ଡାଲମା) is often prepared in temples and served with hot rice. The Dalma we prepare at home and the one in temples is very different tasting, the one in the temples is often made using mud pots on wood fire. There are different types of Dalma, one of them is called Habisa Dalma which is often prepared in the month of Kartika (usually starts end of October and goes on for about 4 weeks based on the positioning of sun, moon and other important planetary objects :) ). During this time people give up non-vegetarian food. This month is considered very auspicious and many pilgrimages are done during this time. My fond memories of this time include walking to the local temple early morning with my grand mother and watching other grannies meticulously perform holy rituals. Though I've always believed that time is neither good nor bad it's usually actions and thoughts that can be good or bad. Everyday is auspicious if you want to do something good and generous. Now, without getting too preachy let's jump into our recipe. So here goes...
| PREP TIME | COOKING TIME | SERVES |
|---|---|---|
| 10 minutes | 30 - 40 minutes | 3 - 4 |
INGREDIENTS
| Ingredients | Quantity |
|---|---|
| Assorted Vegetables (I've used potatoes, zucchinis, carrots, drumsticks, green beans, eggplants and tomatoes) | 2 cups approximately |
| Toor Daal | 7 - 8 Tablespoon |
| Ginger | 1 inch |
| Onions | 1 medium sized |
| Shredded Coconut or desiccated coconut | 3 - 4 tablespoon or more depending on how much you like coconut ;) |
| Panch Phutana - 5 spice mix Read more on wikipedia | 1 teaspoon |
| Bay leaves | 1 |
| Dry Red Chillies | 4 - 6 |
| Cumin Seeds (Jeera) | 3 - 4 tablespoon |
| Oil/ Ghee (I used vegetable oil) | 1 Tablespoon |
| Turmeric | 1/2 tea spoon |
| Coriander leaves for garnish | a small bunch |
| Salt | To taste |
PREP
- Wash and cut your vegetables into medium sized pieces
- Finely shred the ginger
- Dry roast cumin seeds and dry red chillies until you get a nice aroma of the cumin seeds. Put this into a food processor/blender and grind to make a fine powder
- If you have access to fresh coconut, shred coconut, the more the merrier ;)
PROCEDURE
- Use a pressure cooker to cook you lentils and vegetable, if you don't have one you can always use a regular pot. You only have to half cook your lentils and vegetables. Put the hard to cook vegetables in the pressure cooker. Add the finely shredded ginger to this mix.
- Once the vegetables are half done, now add your easy to cook vegetables like zucchini, green beans and tomatoes. Cook for 2 - 3 minutes
- Take a separate pot, add oil, add the panch phutana (if you don't have panch phutana - take fenugreek seeds (methi), nigella seeds (black onion seeds or kalonji), black Mustard Seeds (rai), fennel Seeds (saunf) and cumin seeds (jeera) in equal proportions to make one teaspoon approximately)
- Add chopped onions and 1- 2 red chillies and fry until the onions are golden brown
- Now add the lentil and vegetable mix from the pressure cooker
- Cook until all vegetables are almost done, now add the cumin and chilly spice powder that we prepared. Save a little bit for garnish
- Add salt to taste and top it all of with shredded coconut and coriander leaves.
- Your bidesi dalma is now ready to be devoured :)
SERVING SUGGESTIONS
Serve hot with rice.
Feedback and comments always welcome!
