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Dalma
Pigeon pea and vegetable dal
Odisha's one-pot dal of pigeon peas and vegetables with a roasted cumin and chilli finish
Dalma is the comfort food of Odisha and the dal offered at the Jagannath temple in Puri. Toor dal is cooked together with chunky vegetables, usually raw banana, pumpkin, aubergine and potato, so they soften into it and make it hearty enough to be a meal. A tempering of panch phoron and dried chilli and a sprinkle of roasted cumin-chilli powder give it its smoky warmth; a little grated coconut is often added on top. Odia homes finish it with a spoonful of ghee; this version uses oil so it stays vegan. Serve with plain rice. Chef's tip: add the vegetables halfway through cooking the dal, not at the start, so they keep their shape and the dal stays thick rather than watery.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the dal
- 5 ½ oz split pigeon peas (toor dal)washed and soaked 20 minutes
- 3 ¾ cups water
- ½ tsp ground turmeric
- 1 tbsp gingergrated
- 1 ¼ tsp salt
- ½ tsp sugar
For the vegetables
- 1 raw green bananapeeled, 3 cm chunks
- 5 ½ oz pumpkin3 cm chunks
- 1 small aubergineabout 120 g, 3 cm chunks
- 1 potato3 cm chunks
- 1 tomatochopped
For the tempering
- 2 tbsp vegetable or mustard oil
- 1 tsp panch phoron
- 1 pinch gluten-free asafoetida (hing)
For the roasted powder
- 1 tsp cumin seeds
To serve
- 3 tbsp fresh coconut (optional)grated
- 2 tbsp fresh coriander (optional)chopped
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Method
0/6 doneStep 1: Dry-roast 1 tsp cumin seeds and 2 dried red chillies in a heavy pot over a medium-low heat for 2 minutes until the cumin is dark brown and smoky. Tip out, cool and crush to a powder. This 'bhaja masala' is the signature of dalma.
2 minStep 2: In the same pot, heat 2 tbsp vegetable or mustard oil over a medium heat. Add 1 tsp panch phoron, 2 dried red chillies and 2 bay leaves; when the seeds crackle, add 1 pinch gluten-free asafoetida (hing) and stir for a few seconds.
1 minStep 3: Add the drained 5 ½ oz split pigeon peas (toor dal), 3 ¾ cups water, ½ tsp ground turmeric and 1 tbsp ginger. Bring to a boil, skim off the foam, then cover and simmer for 15 minutes until the dal is half-cooked and starting to soften.
15 minStep 4: Add 1 potato, 1 raw green banana and 5 ½ oz pumpkin and simmer covered for 8 minutes, then add 1 small aubergine, 1 tomato, 1 ¼ tsp salt and ½ tsp sugar and cook for 7–8 minutes more, until the dal is fully soft and the vegetables are tender but still in pieces.
16 minStep 5: Mash a little of the dal against the side of the pot to thicken it; it should be thick and spoonable. Add a splash of hot water if it is too stiff.
Step 6: Stir in half the roasted powder and sprinkle the rest on top with 3 tbsp fresh coconut and 2 tbsp fresh coriander if using. Serve hot with steamed rice.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 12 g
- Carbs
- 42 g
- Fat
- 8 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dalma take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of sugar?
- Caster sugar, same amount.
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