Masala Dalma By Mahesh Nayak

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Masala Dalma

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.
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Serves

4 Servings

Cooking Time

70 mins

Meal Type

MAIN COURSE

Rate This Recipe9

INGREDIENTS

  • 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

PREPARATION

  1. 1

    Wash all the dals properly and put them into an open vessel with wateCook until half done.
  2. 2

    Add all the veggies into the pot and cook until done.
  3. 3

    Add salt and turmeric powder.
  4. 4

    Add crushed ginger and cook for five min.
  5. 5

    Add sugar and cook for another 2 min.
  6. 6

    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.
  7. 7

    Add the grated Coconut into dalma.
  8. 8

    Remove the dalma from flame and put it aside.
  9. 9

    Add a tadka pan into the flame.
  10. 10

    Add the Desi ghee.
  11. 11

    Add panch Pooran.
  12. 12

    Add hing and immediately pour the tadka into the dalma pot and cover it with a lid.
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