Made with AI
Classic Odia Dalma
Ingredients
- split pigeon peas (toor dal)1 cup
- pumpkin, diced1 cup
- eggplant, diced1 cup
- potato, diced1 cup
- raw papaya, diced1 cup
- tomato, chopped1 medium
- grated ginger1 tablespoon
- ghee2 tablespoons
- cumin seeds1 teaspoon
- dried red chilies2 pieces
- turmeric powder1 teaspoon
- salt1 teaspoon
- water4 cups
- coriander leaves, chopped2 tablespoons
Instructions
- 1
Rinse the split pigeon peas (toor dal) thoroughly under running water. Soak for 15-20 minutes if desired for faster cooking.
- 2
In a large pot or pressure cooker, add the soaked dal, diced pumpkin, eggplant, potato, raw papaya, chopped tomato, grated ginger, turmeric powder, and salt.
- 3
Pour in 4 cups of water and mix well.
- 4
If using a pressure cooker, cook for 3-4 whistles on medium heat. If using a pot, cover and simmer for 30-40 minutes, or until the dal and vegetables are soft.
- 5
Once cooked, gently mash some of the dal and vegetables to thicken the consistency. Adjust salt if needed.
- 6
In a small pan, heat the ghee. Add cumin seeds and dried red chilies. Sauté until the cumin seeds splutter and the chilies darken slightly.
- 7
Pour this tempering over the cooked dal and vegetable mixture. Mix well.
- 8
Garnish with chopped coriander leaves.
- 9
Serve hot with steamed rice or roti.
