Authentic Odia Dalma with Ghee Jeera Rice
A comforting and nutritious Odia staple featuring a wholesome blend of lentils and seasonal vegetables, infused with roasted cumin and aromatic spices. Perfectly paired with fragrant ghee rice, it offers a deeply satisfying taste of traditional eastern India.
55min
Total Time
4
Servings
Odia
Cuisine
Recipe
1
Dry roast the moong dal in a pan until lightly fragrant and set aside to wash.
2
In a pressure cooker, combine washed moong dal, soaked chana dal, chopped vegetables, tomato, ginger, green chilies, turmeric powder, salt, and 4 cups of water.
3
Pressure cook for 3 to 4 whistles until the dal and vegetables are completely cooked and tender.
4
Allow the pressure to release naturally, then mash the mixture lightly while maintaining some vegetable chunks.
5
Heat mustard oil in a separate tempering pan until smoking point, then lower the heat.
6
Add cumin seeds, dry red chilies, bay leaf, and a pinch of asafoetida, letting them splutter.
7
Pour the tempering directly into the cooked dalma and mix well.
8
Stir in the roasted cumin and red chili powder along with a tablespoon of ghee for richness.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed ghee jeera rice.
Ingredients
1 cup yellow split moong dal
1/2 cup chana dal, soaked for 30 minutes
1 cup cubed raw papaya
1 cup cubed pumpkin
1/2 cup diced potatoes
1/4 cup broad beans or French beans
1 medium tomato, chopped
1 teaspoon grated ginger
2 green chilies, slit
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoons mustard oil
1 teaspoon cumin seeds
2 dry red chilies
1 bay leaf
1 pinch asafoetida (hing)
1 teaspoon roasted cumin and red chili powder
1 tablespoon ghee
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.