Dalma is a traditional dish from the Oriya cuisine, which is made on special occasions. This curry is made of moong dal and various vegetables along with a melange of authentic spices. This traditional dish is very nutritious and can be enjoyed with rice or chapati as you like.

Ingredients

• 2 potato
• 1 cup pumpkin
• 1/2 green papaya
• 1 cup yam
• 1 radish
• 4 tomato
• 3 tablespoon grated coconut
• 1 RUCHI tablespoon turmeric
• 2 tbs RUCHI dalma powder
• 2 tablespoon ghee
• 2 RUCHI bay leaf
• powdered jaggery as required
• 2 tablespoon coriander leaves
• 1 eggplant/ brinjal
• 1/2 cup arbi (colocasia root)
• 2 sweet potato
• 100 gm green beans
• 2 green unripe bananas
• 150 gm moong dal
• 1 inch ginger
• 2 dashes asafoetida
• 1 tablespoon RUCHI cumin seeds
• salt as required
• 3 cup water

Directions

1. To prepare this easy recipe, cut the vegetables in big square size and keep the beans long.
2. Cook the moong dal: For an authentic taste, you can cook in a clay pot else normal kadhai can also be used. First, wash the daal properly then heat your container and add 3 glass of water. Put bay leaves, salt and turmeric powder into it let them boil for a minute or two. Then add the daal and cook well.
3. Add all the vegetables in the cooked dal: After cooking the daal properly, add the vegetables and half cover it. After cooking for a few minutes add crushed ginger and jaggery (as per your taste). After the vegetables get cooked, add grated coconut (keep some for garnishing) and cook for another 5-10 minutes.
4. Prepare the tempering: Heat ghee in a pan and then turn off the flame. Add cumin seeds and asafoetida in the hot ghee, instantly pour it into the dal and cover completely for a minute. This is done, so that the flavour goes inside. Then mix it and garnish with grated coconut and coriander leaves. (Note; This tempering is made without garlic and onion.)
5. Tempering with onion and garlic: Heat some oil in a pan. Add hing and cumin seeds. Then 2-3 whole red chillies and cook till crackling sound. Then, add chopped onions and garlic, cook till golden brown and then add curry leaves. Add some RUCHI dalma powder, RUCHI coriander powder, RUCHI garam masala and RUCHI red chilli powder for colour (optional). Mix everything and pour the dal into it cook for a minute then garnish with coriander leaves and some grated coconut.

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