Odisha Dalma with Coconut and Veggies
A comforting traditional Odisian delicacy featuring split yellow moong dal simmered with an assortment of hearty seasonal vegetables and tempered with aromatic panch phoron. Finished with freshly grated coconut and a touch of ghee, it is a wholesome bowl of pure bliss.
55min
Total Time
4
Servings
Odia
Cuisine
Recipe
1
Wash the dry roasted moong dal thoroughly and set aside.
2
In a large pressure cooker or heavy-bottomed pot, add the dal, cubed raw papaya, pumpkin, potatoes, brinjal, pointed gourd, and green peas.
3
Add 4 cups of water, turmeric powder, grated ginger, slit green chilies, and salt to taste.
4
If using a pressure cooker, cook for 3 whistles on medium heat. If using a pot, cover and simmer until the dal and vegetables are completely tender and well-blended.
5
Mash the mixture lightly with a ladle to achieve a smooth, cohesive consistency.
6
Heat ghee in a small tempering pan (tadka pan). Add cumin seeds, panch phoron, and dried red chilies, allowing them to sputter and release their aroma.
7
Pour the hot tempering directly into the simmering dalma and mix well.
8
Stir in the freshly grated coconut and let it simmer for another 2 minutes.
9
Garnish with chopped fresh coriander leaves and serve hot with steamed rice.
Ingredients
1 cup yellow moong dal, dry roasted lightly
1 cup raw papaya, cubed
1 cup pumpkin, cubed
1/2 cup potatoes, cubed
1/2 cup brinjal, cubed
1/2 cup pointed gourd (parwal), cut into halves
1/4 cup fresh green peas
1 tsp turmeric powder
1 tbsp grated ginger
2 green chilies, slit
1 tsp cumin seeds
1 tsp panch phoron (five spice blend)
2 dried red chilies
2 tbsp fresh grated coconut
2 tbsp ghee
Salt to taste
4 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.