Dalma

Ingredients

• Papita (Raw Papaya) – 200gm
• Aloo (Potato) – 100 gm
• Baigana (Brinjal, Eggplant) – 75gm
• Sajana Chhuin (Drumstick) – 80 gm
• Saru (Arum, Arbi) – 120 gm
• Beans – 20 gm
• kancha kadali (Raw banana) – 65 gm
• kakharu (Pumpkin) – 120 gm
• Tomato -80 gm
• Piaja (Onion)- 100 gm
• Harad Dali (Pigeon Pea, Arhar Dal) -150 gm
• Sorisha (Mustard Seed)- 2tsp
• Jeera (Cumin Seed)- 4 tsp
• Haladi Gunda (Turmeric Powder) – 2tsp
• Teja Patra (Bay Leaf) -2 pc
• Sukhila Lanka (Dry Chili) – 3pc
• Refine Tela (Refined Oil) – 3tbsp
• Luna( Salt) – as per taste

- See more at: http://www.odiakitchen.com/dalma-2/#sthash.7K7NVHJF.dpuf

Ingredients

1.     Papita (Raw Papaya) – 200gm
2.     Aloo (Potato) – 100 gm
3.     Baigana (Brinjal, Eggplant) – 75gm
4.     Sajana Chhuin (Drumstick) – 80 gm
5.     Saru (Arum, Arbi) – 120 gm
6.     Beans – 20 gm
7.     kancha kadali (Raw banana) – 65 gm
8.     kakharu (Pumpkin) – 120 gm
9.     Tomato -80 gm
10.     Piaja (Onion)- 100 gm
11.     Harad Dali (Pigeon Pea, Arhar Dal) -150 gm
12.     Sorisha (Mustard Seed)- 2tsp
13.     Jeera (Cumin Seed)- 4 tsp
14.     Haladi Gunda (Turmeric Powder) – 2tsp
15.     Teja Patra (Bay Leaf) -2 pc
16.     Sukhila Lanka (Dry Chili) – 3pc
17.     Refine Tela (Refined Oil) – 3tbsp
18.     Luna( Salt) – as per taste

Preparation : Step wise

• Wash the vegetables thoroughly; cut them into medium size pieces, cut beans and drumstick into 2 inch long pieces. Cut thin slices of onion.
  Soak the dal in water for about 1 hr.
• Fry 3 tsp cumin seed and 2 pc dry chili slightly, then make a fine powder out of it, keep aside.
• Boil 6, 7 cups of water in a deep pan. Add the dal, turmeric powder(1tsp) and cook it. When half cooked add the vegetables to it. Add salt.
• When the vegetables are half cooked add the tomato pieces. Cook it till everything is well cooked. Remove from flame and keep aside.
• Heat oil in a deep pan. When hot add the mustard seed, cumin seed, bay leaf and dry chili. When splutter add the onion slices, fry it till turns golden brown.
• Add the boiled dal and vegetable mixture to it slowly. Cover it. Finally sprinkle the cumin chili powder (step-3) on it. Remove from flame Serve hot with rice or roti.

- See more at: http://www.odiakitchen.com/dalma-2/#sthash.7K7NVHJF.dpuf

Preparation : Step wise

1. Wash the vegetables thoroughly; cut them into medium size pieces, cut beans and drumstick into 2 inch long pieces. Cut thin slices of onion.
2. Soak the dal in water for about 1 hr.
3. Fry 3 tsp cumin seed and 2 pc dry chili slightly, then make a fine powder out of it, keep aside.
4. Boil 6, 7 cups of water in a deep pan. Add the dal, turmeric powder(1tsp) and cook it. When half cooked add the vegetables to it. Add salt.
5. When the vegetables are half cooked add the tomato pieces. Cook it till everything is well cooked. Remove from flame and keep aside.
6. Heat oil in a deep pan. When hot add the mustard seed, cumin seed, bay leaf and dry chili. When splutter add the onion slices, fry it till turns golden brown.
7. Add the boiled dal and vegetable mixture to it slowly. Cover it. Finally sprinkle the cumin chili powder (step-3) on it. Remove from flame Serve hot with rice or roti. 

                      

                                                Muga Dalma

 

Ingredients:

 

1.    1/2 cup moong dal (muga dali)

2.    1 tablespoon cumin seeds (jeera)

3.    1 inch ginger - crushed (ada)

4.    1 tablespoon ghee (desi gheea)

5.    2 tea spoon cumin powder (jeera gunda)

6.    chili power  to taste (lanka gunda)

7.    2 red chillies (sukhila lanka)

8.    salt to taste

9.    1 & 1/2 cups of cut vegetables such as:

10. pumpkin (kakharu)

11. yam (desi alu)

12. papaya (kancha amrutabhanda)

13. plantain (kancha kadali)

14. arum (saru)

15. radish (moola)

 

Method:

 

                                     1.    First of all dry- fry the moong dal in a kadai/ pan for about 2 minutes, not more.

                                     2.    Soak the semi fried moong dal in water and keep it aside.  

                                     3.    Heat ghee in a pressure cooker. Add cumin seeds and red chillies and let it splutter. Then add the crushed ginger and vegetables. Stir and fry it for a minute. 

                                    4    Add the soaked moong dal, salt,  cumin powder and chilli powder. Also add water as required.  

                                    5.    Now close the pressure cooker and let it cook for about 15 minutes.  

                                    6.    The muga dalma is ready.  

                                   7.    Serve this with steaming hot rice. 

   

This kind of dalma is also known as Habishya Dalma and is used by women performing 'Habisha Brata' in Orissa during the holy month of Kartik. (Use of vegetables like potato, tomato and brinjal is to be avoided if this dish is being prepared exclusvely for the purpose of habisha.)