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Dalma

Dalma











"DALMA"  A healthy recipe from my Odisha's kitchen.
We Odia's always proud to announce that the "Dalma" is the only one recipe which has no substitute with any other recipes.

The Dalma recipe has the perfect combination of taste and health, that is packed with proteins from dal and minerals ,vitamins and all nutritional value from vegetables.

This dish is one of the Chappan Bhog in Jagannath temple.
Now you would get to know that "Dalma" is an Ancient and an authentic recipe from 1161 AD from Jagganath Puri temple.

We enjoy the Dalma oftenly hope you all will enjoy it also.













Ingredients

For Dal.......
1 cup Green gram dal
1 tsp turmeric powder
1 tsp grated ginger
2 tbsp chopped green chillies
1 tsp hing

For 1 bowl Vegetables....

Pumpkin
Plaintain
Potato
Brinjal
Potato
Jackfruit
Drumsticks
Taro
Raw papaya

For seasonings......
Oil
1 tsp panch phoran
1 pinch hing
1 bay leaf
1 tsp sugar
2 dry red chili

1 tbsp cumin
2 dry red chillies

Preparations :

Heat a pan along with cumin and ref chilies on low flame fry till fragrance remove and grind into a powder keep aside.

On the same pan fry green gram evenly till change the colour do not burnt otherwise it gives a bitter taste.
Wash properly and pressure cook the dal along with turmeric powder ,grated ginger, chopped green chillies and hing.
Keep this on low flame till one whistle. After one whistle remove from flame and cool down naturally.
Heat a bowl of water along with all veggies add ½ tsp of salt and boil till they are cooked well. Remove from flame keep aside.

Heat oil in a kadai,add all seasonings one by one fry till fragrance spread all over kitchen add little water ,add Dal stir, add boiled Vegetables adjust salt , cook for 5 minutes on low flame. As the Dalma thickens it start to stick to the kadhai so make sure it should not be stick keep stirring slowly. It's ready now switch off the flame.
Sprinkle cumin Chilly roasted powder all over the Dalma .
Add melted desi ghee if you like.
Serve with rice ,roti or parathas.

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