Masala Dalma By Mahesh Nayak
Dalma is a dish made from Toor Dal and Vegetables. It is a traditional curry from Odisha, which is a part of Chappan Bhog served in Puri Jaganath Temple. In temples the Dalma is made in earthen vessels using the authentic recipe.Read More
- 250 gms Toor Dal
- 100 gms Moong Dal
- 50 gms Chana Dal
- Radish 1 nos chopped in cubes
- Unripe Banana 1 nos chopped in cubes
- 50 gms Elephant Yam chopped in cubes
- 50 gms Pumpkin chopped in cubes
- Pointed Gourd 3 nos chopped in two pieces
- Spiny Gourd 3 nos chopped in two pieces
- Salt to taste
- Sugar 1 table spoon
- Turmeric Powder 1 tea spoon
- Ginger 2 inch crushed coarsely
- Grated Coconut 1 cup
- Hing 1/2 tea spoon
- Jeera 1 tea spoon
- Dhaniya 1/2 tea spoon
- Laung 4 nos
- Kali Mirch 10 nos
- Dalchini 1 inch stick
- Badi Ilaichi 1 nos
- Panch Pooran 1/2 tea spoon
- Desi Ghee 50 gms
- Wash all the dals properly and put them into an open vessel with wateCook until half done.
- Add all the veggies into the pot and cook until done.
- Add salt and turmeric powder.
- Add crushed ginger and cook for five min.
- Add sugar and cook for another 2 min.
- Soak all the dry masala in water for 10 mins and then grind it coarsellAdd it into the pot and cook the dalma for another 2 min.
- Add the grated Coconut into dalma.
- Remove the dalma from flame and put it aside.
- Add a tadka pan into the flame.
- Add the Desi ghee.
- Add panch Pooran.
- Add hing and immediately pour the tadka into the dalma pot and cover it with a lid.