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Monday, July 28, 2014

Makhana Dalma

Just as the Dalma (dal cooked with vegetables) is symbolic of fasting in Odia culture, the phool makhana (roasted padma manjee) is consumed by North Indians on fasting days. Makhana or puffed lotus seeds are rich in protein, carbohydrates, phosphorous, calcium, iron, thiamine and zinc. They have a neutral flavour and hence can be added to just about any cuisine. Hence thought of adding this crossover ingredient to our very own Dalma.

This is a regular Muga ( split moong dal) Dalma that i have prepared. Have used vegetables like cauliflower, pumpkin, sweet potato, ridge gourd, arum, brinjal and potato. The makhana is thrown in during the chunka/tadka (tempering). Read on for the recipe -



















Preparation Time - 20 mins

Ingredients - 



  • 1/2 cup muga dali / split mong dal(lightly roasted)
  • 2 cups diced vegetables (use any 5-6 vegetables of your choice)
  • 1/2 cup phool makhana/puffed lotus seeds
  • 1 dry red chili
  • 1/2 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • jeera lanka gunda /roasted cumin-chili powder
  • salt
  • ghee for tempering


Cooking - Wash the dal and put in a pressure cooker. Add sufficient water cover dal and stand about 2-3 inches above it. Wash and cut vegetable into medium sized pieces . Add the vegetables to dal. Add turmeric powder and salt, and close the lid. 


Cook on medium flame.Allow for 2 whistles. Remove from fire and keep aside for 5-6 mins.

Heat ghee in a pan. Add broken red chili, cumin and mustard seeds. Pour the spluttering mix over the cooked dal. Add chilli-cumin powder and mix. Throw in the makhana. Simmer for 1-2 mins.

Serve hot with white rice (arwa bhata) or paratha. (sprinkle some ghee over the rice/paratha for added flavour)

5 comments:

  1. Very new and different dalma, wish to give a try soon.

    ReplyDelete
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