Dalma (Odia Lentils with Vegetables)

Dalma is served in the famous Jagannath temple in Puri and in every Odia home. Lentils and vegetables cook together without onion or garlic; the magic comes from 'bhaja masala' – cumin and dried chillies roasted and ground – sprinkled on at the end.

Video by AuthenticAahar on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 35 min
• Vegan · gluten-free
• Famous in Odisha

Ingredients

• 150 g toor dal (or chana dal)
• ½ tsp turmeric
• 300 g vegetables in chunks (pumpkin, potato, eggplant, raw banana, green papaya)
• 1 tsp salt
• 2 tbsp grated coconut
• For the bhaja masala: 2 tsp cumin seeds, 3 dried red chillies
• 2 tbsp ghee or oil
• 1 tsp panch phoron
• 2 bay leaves
• 1 tsp grated ginger
• fresh coriander

Method

1. Wash the dal and cook with 800 ml water and the turmeric for 15 minutes until half-soft.
2. Add the vegetables and salt and cook for another 12–15 minutes until both dal and vegetables are soft but the vegetables still hold their shape.
3. For the bhaja masala, dry-roast cumin and chillies until dark and fragrant, cool and grind to a powder.
4. Heat the ghee, add panch phoron, bay leaves and ginger and fry for 30 seconds.
5. Pour the tempering into the dal, add the coconut and 1–2 tsp of bhaja masala and simmer for 2 minutes.
6. Sprinkle a little more bhaja masala and coriander on top and serve with rice.

Tip: Make extra bhaja masala – it is great on raita, chaat and roast potatoes.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.