Muga Dalma| Habisa Dalma | Moong Dal- Temple Preparation | Mandira Dalma


Daalma is a traditional dish of Orissa. It is prepared with daal and vegetables. Coconut is added many a times. It is highly nutitous and has the essential minerals and vitamins of vegetables intact during its preparation. It is also prepared by Bengalis.

What You Need:

Moong Daal 3/4th Cup
Tomato 1 chopped
Grated Coconut 1/4th cup
Turmeric Powder 1/2 tsp
Grated Ginger 1/2 incg crushed
Salt To taste
Raw Banana 1/2 cup cut into cubes
Potato 1/2 cup cut into cubes
Parwal 1/2 cup cut into cubes
Raw Papaya 1/2 cup cut into cubes


Other Ingredients for Tempering:


Ghee 2 tbsp.
Mustard Seeds 1/2 tsp
Fennel Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Fenugreek Seeds 1/2 tsp
Kalonji 1/2 tsp
Dry Red Chili 1
Roasted Cumin 1/2 tsp
Roasted Dry Red Chili 1


Steps To Make:

Dry Roast lentils in a pan for 10 to 15 minutes.
Add lentils, tomato, coconut, ginger, turmeric, salt and 3 cups of water in a pressure cooker and cook on high till one whistle. Switch off the flame and allow gas to come out. Daal will be 75% cooked.
Add all the vegetables to the pressure cooker and cook again for one whistle. Switch off the flame.
Gently lift the whistle of pressure cooker to allow all the gas to come out forcefully. Else, the vegetables will be cooked to a fine paste. What we want is daal to be cooked completely to a fine paste and vegetables just cooked.
Dry roast cumin seed and red chili powder and grind to a fine paste.
On other hand, heat 1 tbsp ghee in a kadai.
Add cumin, mustard, fennel, fenugreek and onion seed , red chili powder and dry   red chilies. Add this to the daal prepared above.
Add the roasted cumin-chili powder to daalma and mix well.
Serve with Rice or Pitha

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