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Moong Dalma

Moong Dalma
Moong Dalma
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Brunch , Lunch , Dinner
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About this Recipe

Dalma ,the soul food of every Odiya is nothing but a simple delicious dish with high protein. Combine with rice , that will be most comforting lunch on a day when you don't want to have non-veg. I have shared this dish before where toor dal was used ,this one is a variation to that authentic dalma . This lentil vegetable stew has almost no-oil . You may find hundred of recipes differing in the choice of vegetables and their proportion. So basically there is no particular quantity or measurement to any vegetable that is used in dalma. In temples they don't use vegetables like carrot, beans, potato, tomato, cauliflower, which they termed as foreign vegetables, but you can see use of these in other places.Except tomato you can try them in your recipe . I have used in my recipe elephant foot yam,egg-plant ,pumpkin ,raw-banana ,colocasia and pointed gourd.

Ingredients & Quantity
  • 1 cup roasted Moong dal
  • 2 cups Cut vegetables
  • 1 tsp Paanch phoran
  • 2 tbsps Fresh grated coconut
  • 1 tsp Ginger paste
  • 1 tsp Turmeric powder
  • 3 Dry red Chili
  • 1 Bay leaf
  • 1 tbsp Cumin seed
  • 1 tbsp Clarified butter
  • to taste Salt
  • water
How to cook?
  1. Soak moong dal in warm water for 30 minute. Cook dal till they are almost done ,add turmeric, bay leaf ,salt & diced vegetables in it. Cover and cook till they are done.
  2. In another pan heat ghee ,add panch phoran (see note below ) and let it sputter. Add ginger paste and saute for a minute.Add this to cooked dal-vegetables and mix well.Mix grated coconut and switch of the flame.
  3. Dry roast cumin seed ,dry red chili. cool them and make powder of it . Add this powder to dal and serve hot with rice.
Notes

Note : panch phoran is five spice blend. Take all these in equal quantity ,the green fennel seed, black mustard and nigella seeds, fenugreek and cumin seeds. Mix all and it's ready. In eastern India the use is more in local cuisine.

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