Odisha

Dalma

Name: Dalma
Total time: 45 min
Yield: 4 servings
Cuisine: Odia
Ingredients: 3/4 cup toor dal (split pigeon peas); 4 1/2 cups water; 1/2 tsp turmeric (ground turmeric); 1 inch grated ginger; 1 cubed raw banana (green plantain); a wedge cubed pumpkin; 1 small cubed brinjal (eggplant, aubergine); a thick slice cubed raw papaya (green papaya); 1 small cubed potato; Salt, to taste; 1 tsp for roasting cumin seeds; 2 dried red chilli; 1 heaped tbsp ghee; 1 tsp panch phoron; 2 bay leaf (indian bay leaf); 2 tbsp fresh grated coconut

Dal and vegetables in one pot, with a temple pedigree.

45 minTime

11 gProtein each

mildSpice

From the temple kitchen3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

279kcalsame

11 gproteinsame

10 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¾ cup

Water4½ cups

Turmeric (ground turmeric)½ tsp

Ginger2.5 cm, grated

Raw banana (green plantain)1, cubed

Pumpkina wedge, cubed

Brinjal (eggplant, aubergine)1 small, cubed

Raw papaya (green papaya)a thick slice, cubed

Potato1 small, cubed

Saltto taste

Cumin seeds1 tsp, for roasting

Dried red chilli2

Ghee1 heaped tbsp

Panch phoron1 tsp

Bay leaf (indian bay leaf)2

Fresh grated coconut2 tbsp

Method

5 steps

1Pressure cook the dal with turmeric, ginger and 3 cups of the water for 2 whistles. Let the pressure release naturally.
2Add the vegetables, salt and the rest of the water. Simmer uncovered, stirring now and then.
3Dry roast the cumin and one red chilli in a small pan, then crush to a coarse powder.
4Heat the ghee. Add panch phoron, the other red chilli and bay leaves, and pour over the dal.
5Stir in the roasted cumin powder and coconut. Rest 5 minutes and serve with rice.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Odisha

Dalma

Dal and vegetables in one pot, with a temple pedigree.

45 minTime

11 gProtein each

mildSpice

From the temple kitchen3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

279kcalsame

11 gproteinsame

10 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¾ cup

Water4½ cups

Turmeric (ground turmeric)½ tsp

Ginger2.5 cm, grated

Raw banana (green plantain)1, cubed

Pumpkina wedge, cubed

Brinjal (eggplant, aubergine)1 small, cubed

Raw papaya (green papaya)a thick slice, cubed

Potato1 small, cubed

Saltto taste

Cumin seeds1 tsp, for roasting

Dried red chilli2

Ghee1 heaped tbsp

Panch phoron1 tsp

Bay leaf (indian bay leaf)2

Fresh grated coconut2 tbsp

Method

5 steps

1Pressure cook the dal with turmeric, ginger and 3 cups of the water for 2 whistles. Let the pressure release naturally.
2Add the vegetables, salt and the rest of the water. Simmer uncovered, stirring now and then.
3Dry roast the cumin and one red chilli in a small pan, then crush to a coarse powder.
4Heat the ghee. Add panch phoron, the other red chilli and bay leaves, and pour over the dal.
5Stir in the roasted cumin powder and coconut. Rest 5 minutes and serve with rice.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dalma

Make it your way

Ingredients

Method

Dalma

Make it your way

Ingredients

Method

Make it a meal