Oriyarasoi is now on Instagram !!!

Instagram

Oriyarasoi is on twitter !

Tuesday, August 12, 2014

Chingudi Dalma ( Our very own Prawn Dhansak )

As Dalma is usually synonymous to fasting days in the Odia culture, it came as a bit of shocker when I first heard about the non-veg versions from my husband's cousins. I am not sure how such recipes came about but I have a niggling doubt that maybe some enterprising Odia chef/restaurant was inspired by the iconic  Parsi delight 'Dhansak'. But I maybe wrong. Being from the western region of Odisha, Dalma was not something that we regularly encountered during the growing up years. It was labelled as 'Kataki' ( meaning that it was favored by people from Cuttack ) dish.

However after marriage it became an integral part of my menu and i cook it alteast 2-3 times a week as it is very light and nutritious ( i avoid any kind of garam masala and ghee unless it is a special occasion ). Also, if one has chopped veggies stored in the fridge, it hardly takes 15 mins to get this dish onto the table. But coming to today's recipe, the 'Chingudi/Prawn Dalma' has got elements of the both a Odia prawn curry and a vegetable dalma. Like mine to have the texture of a thick lentil soup with melt in the mouth vegetables and chewy prawns. ( But going by the list of ingredients, I guess it is the closet thing next to a 'Prawn Dhansak'). Read on for the recipe -


















Preparation Time - 25-30 mins


Ingredients -

  • 1/2 cup toor dal
  • 1/2 cup diced pumpkin
  • 1/2 cup green banana
  • 1 small potato (cubed)
  • 5-6 big cauliflower florets
  • 1/4 cup green peas
  • 2 small tomatoes (each cut into 4 pieces)
  • 1/2 cup small shrimps
  • 1 small onion
  • 7-8 garlic flakes
  • 1 inch ginger
  • 1 red chili
  • 2 green cardamom
  • 1 1/2 inch cinnamon
  • 2 small bay leaf
  • 2 pinch cumin seeds
  • 1 tsp turmeric powder
  • salt to taste
  • 4 tsp rice bran oil
  • coriander leaves for garnishing
  • 2 pinch roasted cumin-chili powder (optional)


Preparation - Wash and marinate the prawns with a bit of salt and turmeric. (If they are small, leave the shells as it is else remove the shells)

Grind the onion, ginger, garlic. bay leaf, red chili, cinnamon and cardamom into coarse paste and keep aside.

Cooking - Wash and transfer the vegetables ( except for 1 tomato ) and the dal into a pressure cooker. Add salt and turmeric.Close lid and cook for 1-2 whistles. Keep aside till steam escapes.

Add 2-3 tsp oil to a wok. Thrown in the prawns and fry them on medium flame for 5 mins or till done. (Frying time depends on size)

Add the remaining oil to the same wok. Thrown in the bay leaf and cumin seeds. After the spluttering slows down, add the onion masala paste and fry till raw smell goes off.

Add the remaining tomato and cook till it softens. Now add the fried prawns and cook for 1-2 mins.

Pour the cooked dal and veggies into the wok. Bring to boil and simmer for 7-8 mins.

Sprinkle coriander leaves and roasted cumin-chili powder just before removing from the flame.

Serve hot with white rice or rotis.




















Note - For a thicker and richer gravy , increase the amount of onion-garlic-ginger masala by 1.5 times, boil for 5-7 mins extra and add a little cinnamon powder just before removing from flame.

2 comments:

  1. Yummy Dalma.. I was also remembering Dhansak while making Hyderabadi Dalcha.. they are all somewhat similar with a little change in the masalas.

    ReplyDelete
  2. Just a bowl of rice is enough for me to enjoy this fingerlicking curry..

    ReplyDelete

Featured Post

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their mone...