Dalma Preparation

There are verities of "Dalma" prepared in different parts of Orissa.
The ingredients also differ from one to the other.
Dalma is one of the Sankhudi bhoga prepared for Lord Jagannath (puri)

Sankhudi bhoga = Those are cooked and prepared inside the temple kitchens are called "sankhudi (mainly of rice, dal, vegitable)
Those that are prepared outside the kitchen but inside the temple specified for the purpose are called Nisankhudi Bhogas (sweet & dry items)

Ingredients
Dal : 3/4 Cup (Tur dal, you may use toor+chana dal)

One big Potato cut into large pieces, yellow Pumkin cut into large pieces (around 100-150gms)
1 large size (not tooo large) Brinjal cut into medium sized pieces.
One green banana cut into medium size pieces
A small papaya cut into medium size pieces (not the Ripen one / kachha wala)
2 tsp of grated coconut, dried Red Chillies, 1 tbs of crushed Ginger.

Pancha-phutana (Jeera, Mustard, saunf, methi, Kala-Jeera)
and 2 tsp fried Jeera and Red Chilli powder.

Method

First dry roast the jeera and red chilli in a pan and grind it properly and leave it aside.

Half cook the dal (toor and chana) with coconut, salt, minced ginger, turmeric, (1/2 tbs sugar if u love gujarati people)
Cook it with around 4 cups of water.
After that add all vegetables potato, banana, pumkin, brinjal and papaya to it and cook until vegetables become soft.
Fry the panch-phutana until it crackle and then add it to the cooked dal (same as phodni )
Then sprinkle roasted jeera and chilli powder over it.. Decorate with coriander leaves...

Dalma should be sarved with hot steam rice..
The nutrient value is very high as, most of the ingredients are green vegetables and dal which rich in protein.


Please DON'T USE COCONUT OIL :) Sab gadwad ho jaega..
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-Sitanshu