dalma a medley of lentils and vegetables from orissa
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Dalma is Indian lentil dish with loads of vegetables to make it a notch higher in nutrition quotient and beautifully tempered with spices to bring out the flavor and color.
  • Mung / moong dal (split yellow lentils): ¼ cup
  • Tuvar / toor / yellow pigeon pea : ¼ cup
  • Grated ginger: 2 tsp
  • Oil : 1 tbsp
  • Salt to taste
  • Turmeric powder: 1 tsp
Veggies cut into large chunks
  • potato: 1 medium
  • Sweet potato : ½ cup chopped
  • Green peas: ½ cup
  • Yellow pumpkins: 10-12 pieces
  • Pointed gourd / parwal / potol : 2-3 cut into chunks
  • Carrots : 1 cup chopped
  • Radish : 1 small
  • Green beans : ½ cup cut into small pieces
  • Tempering
  • Asafoetida / hing : a pinch of
  • Bay leaf: 1
  • Dry red chilli: 1-2
  • Cumin seeds: ½ tsp
  • Panch phutana / Indian five spices: an equal measure of mustard seeds, fennel seeds. cumin seeds, fenugreek seeds and nigella (kalaunji): 1 tsp
  • Roasted cumin powder: ½ tsp
  • Red chilli powder: ½ tsp
  • Cilantro leaves (chopped): 1-2 tbsp
  • Coconut scrape : 1 tbsp
  • Drizzle with ghee or clarified butter : 1 tbsp
  1. Wash and clean the lentils and soak them in water for 15-20 minutes. Wash. peel and cut all the vegetables in large chunks.
  2. Pressure cook the lentils with enough water till they are fully cooked. Add the vegetables with salt and turmeric powder and pressure cook with lentils up to 3-4 whistle.
  3. Heat some oil in a pan and temper it with bay leaf, hing /asafoetida, dry red chilli, cumin seeds and Indian five spices. As they starts to crackle add the grated ginger, fry for a minute and add the lentils and vegetables. Mix them thoroughly, add a cup of water or more for the consistency you prefer and gently simmer on low heat till lentils and veggies mixed properly.
  4. The consistency of dalma should be very thick and creamy which can be achieved by partly mashing the vegetables, to get a uniform texture and this will also enrich the taste of dalma.
  5. Drizzle a spoonful of ghee over dalma and garnish with roasted cumin powder, red chilli powder, coconut and freshly chopped cilantro leaves.
  6. Serve the hot dalma with steamed rice.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/dalma-a-medley-of-lentils-and-vegetables-from-orissa/