DALMA

Hello friends,

     Today I will share with you a lentil recipe famous in Odisha. Before sharing the recipe would like to share with you the story behind the dish. Dalma being part of 'Puri Mahaprasad',has to also added to its popularity. Dalma was a gift from the Savaras(the strongest tribe in ancient Odisha). In fact, archaeological records state that the Savaras- the non-Aryan tribe of Odisha known for their social harmony,were the first to worship "Lord Jagannath" as Neela Mahadev.

      Legend  has it that the Savara king named "Viswavasu" was among the first to have heard of the deity  and then discovered the idol inside a cave. Everyday as a ritual,he would offer the deity(which many believe was the same colour of Krishna(hindu God),giving rise to the believe that 'Jagannath' is a form of 'Vishnu'/'Krishna' and would return in the evening,find rice,dal(lentil),Bhaja(a fried vegetable) ready and kept, as if to welcome a guest. It was a regular affair,and Viswavasu would happily distribute it as 'Prasad'. Such was the addiction of this dish and association with " Lord Krishna" that the "ISKON"Temple too adopted the "DALMA" as part of their prasad when they began establishing their centres across the country. Hope you like the story behind the dish.😊🙏

Ingredients:-

1.Split pigeon peas (lentil)- 2cups.

2. Clarified Butter (ghee)- 2tbsp.

Vegetables:-

1. Potatoes- 4 (cubed).

2. Carrot- 2(cubed).

3. Pumpkin- 1cup(cubed).

4. Raw papaya- 1cup(cubed).

5. Tomato- 2(chopped).

6. Onion- 2(finely chopped).

7. Ginger- 1-1/2inch.

8. Garlic- 6(cloves).

9. Green chilies-3(whole).

Spices:-

1. Bay leaves- 2(whole).

2. Dry red chili- 2(whole).

3. **Panch phoron(five spices)- 1-1/2tsp.

4. Garam Masala- 1tsp.

5. Cumin powder- 1tsp.

6. Coriander powder-1 tsp.

7. Red chili powder- 2tsp.

8. Black Mustard seeds- 1tsp.

9. Salt-To taste.

10. Sugar- 1tsp.

** Panch phoron is a mixture of fenugreek seed,Nigella seed, wild celery,cumin seed and fennel seed.

For Garnishing:-

1. Fresh coconut- 4 tbsp( shaved thinly & sliced).

2. Fresh cilantro (Coriander) leaves- 2tbsp(finely chopped).

Preparation Method:-

Step 1- First rinse the lentils couple of times. Now take a pressure cooker. Add all vegetables mentioned above along with lentil,green chilies, onions,bay leaf(1),salt and 6 cups of water in the cooker. Close the lid of the cooker place the pressure cooker on medium flame. Cook for 4-5 whistles,turn the heat low and simmer for 7-12 minutes. Turn off flame. Don't open the lid of cooker. Set aside.

Step 2- Let the lentil cook under pressure. Once pressure release itself completely, open cooker and keep aside.

Step 3- Now in a grinder add ginger,garlic. Make a coarse paste with them. Transfer into a bowl.

Step 4- Take a heavy bottom pan. Place it on medium low flame. Add clarified butter (ghee). Once ghee start melting,add bay leaves, dry whole red chili. Saute untill they changed the colour. 

Step 5- Now add panch phoron, mustard seeds. Once they start splutter,add red Chili powder,cumin powder, coriander powder, ginger-garlic paste. Saute until raw aroma goes away.

Step 6- Once spice will became arometic,add chopped tomatoes, sugar. Stir well for 2-3 minutes.

Step 7- Now transfer the spice mixture on to the cooked lentils. Now place pressure cooker on medium flame. Stir lentils well to combine the spices. At this stage check the balance of salt,sugar (if required then adjust as your choice). Can also add some water as per your desire consistency. Wait for a boil.

Step 8- Next add garam Masala powder, and give a quick stir. Turn off flame.

Step 9- Now transfer lentils in a serving bowl. Garnish with fresh sliced coconut and freshly chopped cilantro leaves.

Step 10- It's ready to serve with steamed Rice.

## Thank you for spending your valuable time for my recipe and your support 😊♥️🙏

image credit: source