Preparation time 15 minutes Cooking time 20 to 30 minutes Serves 4 to 6 Ingredients: 1 cup toor dal ½ cup chana dal / split chickpeas/ buta dali 1 big bowl of mixed vegetables ( red pumpkin, eggplant, lauki, yam, potatoes beans, raw banana raw papaya etc)
1 large tomato/tamato ½ tsp of whole jeera ½ tsp of mustard/ sorisa 1tsp of saunf/pan madhuri/ fennel seeds 1tsp of turmeric powder/haladi gunda 1 whole red chilly/ sukhila lanka 1 bay leaves/ tej patta/ teja patra ¼ tsp of hing 1 tsp of grated ginger 3tbsp ghee/ deshi gheea 2 to 3 chopped green chilly Handful of chopped coriander 1 tsp of roasted powder ( ½ whole red chili and 1 tsp of jeera dry roasted and finely grounded) ½ tsp of sugar Salt/ luna as per taste Methods Of CookingSoak the dal in water for 30 minutes then clean and drain the excess water. First cut the vegetables that you are using in big chunks. Now put the dal in a pressure cooker with salt, haldi and bay leaves and water. The consistency of this dish is not watery and running but like a thick sauce. So keep this in mind while adding water. When it is half cooked open the pressure cooker then add the grated ginger and the vegetable and tomato chunks. Cook till the dal and vegetables are both well cooked. Now prepare the tempering for this heat 2 tbsp of ghee in a small pan add whole mustard seed, whole cumin seed and whole snauf, red chili, hing, green chilly. As they start to splutter add it to the cooked dal. Mix well. Cover and cook for 5 minutes then add the roasted powder, spoonful of ghee and chopped coriander. Put off the flame and give 5 minutes standing time before serving. Mix well and serve with hot rice or paratha. Some restaurants in Orissa serve dalma with malpua. This is a bizarre combination but for a change you can try it too.
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