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Showing posts with label dalma. Show all posts
Showing posts with label dalma. Show all posts

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.

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)

Saturday, February 1, 2014

Mutton Dalma

Dalma or dal cooked with vegetables has the traditional image of being a fasting day 'Osa-bara' recipe. While this simple dish is equally tasty and healthy, it just does not feature regularly in our meals due to the mindset associated with it. The fact that it is little bland also contributes to its getting looked over.

But the introduction of a non-vegetarian ingredient can really work wonders to get this dish right back on the dinner tables. No more agonizing over whether to cook veg or non-veg for a meal (especially dinners as that is when most family get a chance to come together). A medley of pulses, vegetables and meat seems like a fantastic one-pot meal solution ( of course with some rice/ rotis thrown in ) for all our nutritional needs.

Read on:

Preparation Time - 30 mins

Ingredients - 1 cup roasted split moong dal, 1/2 cup cubed green papaya, 1/2 cup cubed pumpkin, 1 medium sized potato cubed, 1 medium sized tomato cubed, 1 medium sized onion, 1/2 tsp cumin seeds, 1/4 tsp mustard seeds, 2/3 tsp jeera lanka gunda (roasted cumin-chilli powder), 2 green chilli, 1/3 tsp turmeric, 1/4 tsp garam masala powder, 1 bay leaf, 3 tsp oil, salt to taste.

For the mutton marinade- 6-7 small mutton pieces, 1 tsp cooking oil, 1/2 inch cinnamon, 1 small green cardamon, 5-6 peppercorns, 1 dry red chilli, 2 pinch turmeric, salt to taste. ( Mix/rub everything together for 2-3 minutes. Allow to marinate for half hour.)

Cooking - Dry roast moong dal till it gives a sweet fragrance. Keep aside.

Cook the marinated mutton pieces (along with spices) in a pressure cooker till half done. Keep aside till steam escapes. Remove from the pressure cooker.

Add 1 1/2 tsp oil into the cooker. Add the chopped onion. Fry till light brown. Add the half-cooked mutton and stir fry for 3-4 mins.

Add all the vegetables along with the washed moong dal. Add salt, turmeric and 3 cups water. Close the lid and cook for 1-2 whistles.

Allow steam to escape before opening lid.

Prepare the tempering. Heat oil in a tadka pan. Add the bay leaf, cumin, mustard and broken green chillis. Once it starts spluttering , pour over the contents of cooker. Add the garam masala. Boil for 3-4 mins. Add the roasted cumin-chilli powder and remove from flame.

Serve with rice/paratha .

Wednesday, January 1, 2014

Palanga Dalma

Odiya folks love their flavorful  Kosala/Leutiya/Khada/Sajanna Sagaa. And with a whole range of greens being available in the local markets around the year, it is hardly a surprise that the humble 'Palak' or palanga sagaa as we call it does not get the respect it deserves. However, with the latter being elevated to the status of a superfood, Odiya folks are trying hard to incorporate it in their menu.

No easy task adjusting to the slight astringency of the Spinach. Unlike the mellow sagaa's that we consume, this one has a overbearing effect on the palate. No wonder most North Indian recipes include generous amounts to ghee to tone down its strong taste. But copious amounts of ghee is a strict no-no in oriya food except for the osa-baras or the fasting days. Hence was born the 'Palanga Dalma', a variant of our 'Buta Dalma'. A nice combination of spinach, vegetables and lentils, this makes for a very nutritious sidedish without the added calories.

My very first post for 2014 had to be something healthy keeping in line with my New Year resolutions. So here it is. Read on for the recipe:

Preparation Time - 20 minutes

Ingredients - 3 cups chopped palanga/spinach, 1 1/2 cup split channa dal, 1 cup cubed pumpkin, 1/2 cup cubed potatoes, 3-4  dry red chillis, 1 tsp oil, 1 tsp ghee, 1 tsp cumin seeds, 1/3 tsp jeera-lanka gunda (roasted cumin chilli powder), 1/5 tsp cinnamon powder/garam masala, 1/3 tsp turmeric, salt to taste.

Preparation - Wash and soak the channa dal for 2 hours.

Cooking - Take the channa dal, pumpkin cubes, potato cubes along with salt and turmeric in a pressure cooker. Cook for 1 whistle on high flame.

Heat the oil in a wok. Add the chopped palanga and stir fry till soft. Transfer to the pressure cooker and mix with the cooked dal.

Heat ghee in the wok. Add broken red chilli and cumin seeds. Pour the spluttering mix over the contents of the pressure cooker.

Put the pressure cooker back on medium flame. Add the jeera-lanka gunda and cinnamon powder. Simmer for 2 mins.

Serve hot with rotis/puri/paratha.

Sending this to the event Healthy Vegetarian Side Dishes hosted by Nandoo's Kitchen and Priya's Versatile Recipes .

Thursday, December 12, 2013

Last Manabasa Gurubar of 2013

Today is the last Thursday of the Oriya month of Margasira and the last Manabasa Gurubar. Below are some glimpses of the delicious spread we prepared for Goddess Lakshmi:

The 'Khatuli' on which Lakshmi is worshipped. One can catch a glimpse of the orange, radish (mula) and banana offered to her.

An elaborate lunch buffet is laid out. Kanika, kosala sagaa bhajja and manda in the top left corner, Dalma in the bottom left corner, Aau-Tomato khatta towards the top right corner and the Chaula kheeri in the center.

Last but not the least. A bowl of 'Dahi Pakhala' seasoned with green chillis, curry leaves and mustard seeds. Bita luna (black salt), Ambakasiya adaa (mango ginger) and jeera-lanka gunda (roasted cumin-chilli powder) add to the flavour.

For the 'Mana Ujapana' or the evening prasad:

Manda Pitha and Budha Chakuli

Tawa fried Bara....(a low calorie varient of the deep fried fritters)!!

Sunday, October 20, 2013

Habisa Dalma ( Kartika Masa Special Dalma )

Kartika Masa is perhaps the holiest month in the Hindu Calendar. Fasting on the Mondays of this month has a special significance as mentioned in the Puranas. Most people in Orissa give up non vegetarian items (and also onions and garlic in some cases) for the entire month. If not for the entire month, atleast the last five days or 'Panchuka' as it is called in oriya is strictly abided by many.

Womenfolk usually keep a fast and eat once a day on the Mondays of Kartika masa. Their meals consist of arwa anna, habisa dalma and aau khatta. This is a special kind of Dalma that is prepared without turmeric and the moong dal that is to be used is not roasted as usual. Only a few vegetables are sanctioned for this recipe. As 'Habisa' was primarily observed by widows in the earlier times, certain restrictions are imposed on the diet. But now a days quite a few married women observe the fasts and even a few rare men have started following these customs.

This changing profile of the devotees following Habisa has brought about a lot of change in the way this dalma is now prepared. Now people have also started adding turmeric and various vegetables. In fact some married women have this superstitious belief that turmeric should be added for making the dalma auspicious. Defying the very reason why widows are forced to skip adding turmeric. Personally, I don't buy any of this logic. Moreover I can't even use vegetables like Taro and yam as I have developed an allergy to these .

So, I will be sticking to the recipe that my MIL follows ( BTW i have added a pinch of turmeric as my son is a little picky ). Read on:

Preparation Time - 15 mins

Ingredients -

  • 1 1/2 cups split moong dal
  • 1/2 cup saru/arbi/colocassia
  • 1/2 cup kancha kadali/raw banana
  • 1/2 cup mati alu/yam
  • 1/2 cup amrutabhanda/raw papaya ( Not used in authentic one )
  • 1/2 cup mula/radish (optional) ( Not used in authentic one )
  • 1 cup kakharu/pumpkin ( Not used in authentic one )
  • 1-2 pieces of aau (slightly crushed)
  • 2-3 whole red chillis ( Not used in authentic one )
  • 1 tsp cumin seeds ( Not used in authentic one )
  • 1 tsp jeera-lanka gunda ( roasted and powdered cumin seeds and dry red chilli )
  • 1 bay leaf
  • salt to taste
  • 2 tsp ghee
  • 1 tsp crushed ginger
  • grated coconut for garnishing

Cooking - Heat the ghee in a pressure cooker. Add broken red chillis, cumin seeds and bay leaf. Fry for 20 seconds. (Skip the above step if you want to keep it really authentic. But it tastes much better this way. The logic behind this step is that Habisa dalma shud not be tempered hence some people add these tempering ingredients while cooking itself. Crazy logic rite ? But when has religion n logic ever gone together !)

Wash and transfer the dal along with 4 cups of water to the pressure cooker. Wash and add all the vegetables to it. Add the bay leaf too if you are skipping the tempering. Close lid and cook for 1-2 whistles.

Remove from flame and allow steam to escape before opening the lid. Add the crushed ginger, jeera-lanka gunda and grated coconut.

Serve with arwa anna (raw rice) and Oou Khatta / sagaa bhajja.

This is offered as prasad to Dhabaleshwara ( Lord Shiva ) by the devotees before consumption.

This above pic is a earlier one . I have used quite a few vegetables in this one and have also used a bit of tempering !!

Monday, March 21, 2011

Panasa dalma ( Kathal wali daal )

Cooking Time Required: 15-20 mins
Cost of Preparation: 30-35 mins

Ingredients: raw jackfruit ( medium sized pieces, 1 cup ), moong dal ( 1 1/2 cup), potato ( 1 no, medium ), tomato ( 1 no., big ), fennel seeds ( 1 tsp ), red chillis ( 4-5 nos ), garam masala ( 1/5 tsp ), bay leaves ( 2-3 nos ), jeera-lanka powder ( 1/3 tsp ), ghee ( 1 tbs ), salt, turmeric.

Preparation: Dry roast the moong dal till it gives off a fragrance.

Wash and cut the potato into cubes. Cut the tomato into half and deseed it.

Cooking : Wash dal and add to pressure cooker. Add the potato and tomato to the cooker. Add salt and turmeric along with cups water.

Close lid and boil for 1 whistle. Allow steam to escape.

Add the jack-fruit pieces along with garam-masala. Boil for 2 whistles. Keep aside.

Heat a pan. Add the fennel seeds, broken red chillis and bay leaves. Dry roast for 5-6 secs. Add ghee.

Pour the tempering over the boiled dal. Sprinkle jeera-lanka powder.

Serve hot with rotis/rice.

Wednesday, January 5, 2011

Buta Dalma ( Mandira Dalma )

Cooking Time Required: 20 mins
Cost of preparation: 35-40 rupees

Ingredients: Chana dal ( 11/2 cup ), pumpkin pieces ( 1 cup ), potatoes ( 1/2 cup ), freshly grated coconut ( 1/ cup ), roasted cumin-chilli powder ( 1 tsp ), turmeric (1/2 tsp ), salt.

For seasoning : Dry red chillis ( 3-4 nos ), cumin seeds ( 1/2 tsp ), fennel seeds ( 1/2 tsp ), asafoetida ( 1/3 tsp ), bay leaf ( optional ), ghee ( 2-3 tsp).

Cooking: Soak the chana dal for 5-6 hours. Wash and transfer to a pressure cooker, add the pumpkin and potato pieces along with 2-3 cups water (Do not add too much water as the dalma should have a thick consistency ). Add turmeric and salt. Close the lid and allow for 2-3 whistles.

Remove from fire and allow steam to escape.

Heat the oil in a wok. Add the red chillis, cumin seeds, fennel seeds, bay leaf and asafoetida. Remove from the fire in 30 seconds and pour over the boiled dal. Add the chilli-cumin powder and grated coconut . Mix well. Serve with puris/ aruwa bhata.

Note:- I have used cumin-fennel for seasoning as in Mandira dalma preparation. One can use pancha-phutana instead.

Wednesday, June 23, 2010

Dalma - dal cooked with vegetables

Cooking time required: 20-25 mins (approx)Cost of preparation: Approx. 25-35 rupees
Ingredients: Dal (200 gms), vegetables ( string beans(4-5 nos), green banana( half ), raw papaya(100 gm), tomato ( 1nos, optional), potato ( 1 smal, optional ), drumsticks (2-3 nos ), green chilli ( 1 no.), cumin seeds (1 tsp), saunf (1 tsp), ghee (2-3 tsp), cumin-chilli powder (1/2 tsp), turmeric powder(1/2 tsp), salt, coriander leaves.

Preparation : 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 . Keep the drumsticks aside and add rest of 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. Open lid, add the drumstick pieces and close lid. Put on stove for 3-4 mins on high flame. Remove from fire and keep aside.
Heat ghee in a pan. Add cumin and saunf seeds. Pour the spluttering seeds over the cooked dal. Add chilli-cumin powder and mix. Garnish with coriander leaves.

Dalma Chakuli(Dosa)

For preparing chilli-cumin powder : Heat a iron pan, put whole red chiilies and cumin seeds. Roast till the chillies darken a little. Remove from pan, and grind into a coarse powder. Store in a airtight jar and use within 1 month.

Note - In authentic dalma recipe, tomato is not used . Yam, green papaya, taro and raw banana on the other hand are must haves !

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