Oriya Special Dalma

INGREDIENTS

• Toor Dal / Split pigeon peas – 1/3 cup
• Masoor Dal / Pink lentiles – 1/3 cup
• Moong Dal – 1/3 cup
• 1 inch Ginger grated or finely crushed
• Turmeric powder – ½ tsp
• Water – 2 cups
• 1/3 Cup 1 inch chopped green Beans The following vegetables should be cut in big chunks
• 1 Medium Potato
• 1 Brinjal/Eggplant
• 1 Big tomato or 2 medium size Tomato
• 1/2 cup Chopped Yam(suran)
• 1/2 cup Pumpkin or Squash
• 1/3 cup Big Chopped Carrot
• 1/3 cup chopped Plantain
• 1/3 cup chopped Taro root
• 1 Teaspoon dry roasted and crushed powder of Cumin and dry red chilli
• Salt according to taste
• 1 Teaspoon Cumin seeds
• 1/2 Teaspoon Panch Phooran( Its a mixture of Fennel seeds (Saunf), Cumin seeds (Jeera), Nigella seeds (Kalonji), Yellow or Black mustard seeds (Rai), Fenugreek seeds (Methi)
• 1 Tablespoon Ghee or Vegetable Oil

PREPARATION

• Rinse the dals well and soak till you chop the vegetables
• Chop the above mentioned vegetables in 1 inch chunks

STEPS

• Heat 2 glasses of water in a deep vessel like a sauce pan.
• Add soaked dal and chopped veggies to the wather
• Add Turmeric powder and Salt
• Cover the lid and put the flame high
• After 3-4 minutes simmer the flame to low to medium
• In 20-25 minutes open the lid(careful for the escaping smoke) and mix everything well.
• Check the consistency and add little hot water if needed

FOR TEMPERING

• Add Ghee or oil to a deep vesseled pan
• When heated up add cumin and panch phooran to it
• Add one or two whole dry chilli
• Add the crushed Ginger
• Saute for 2 minutes
• Add the boiled dal mix to it ( careful for the escaping smaoke)
• Mix well and turn off the flame in 2 minutes
• Sprinkle some chopped grean coriander leaves and our prepared cumin-chilli dry roasted powder
• Serve with Rice or Paratha