Oriya Special Dalma Recipe (Oriya Dal & Tarkari)

Dalma is a dish made from Toor Dal and Vegetables. It is a traditional curry from Odisha, which is a part of Chappan Bhog served in Puri Jagannath Temple. Dalma is generally made from toor dal and contains chopped vegetables like Elephant yam, Unripe Banana, Eggplant, Pumpkin, Radish, Drumstick etc. It is tempered with panch phoran masala and garnished with coconut and coriander. In temples the Dalma is made in earthen vessels using the authentic recipe, though the recipe has many variations too.  Arhar dal (Split Toor Dal), Elephant yam (Suran/Senai/Ratalu), Kaddu (Parangikai/ Pumpkin), Brinjal (Baingan / Eggplant), Raw Banana, Carrot (Gajjar), Mooli/ Mullangi (Radish), Cinnamon Powder ( Dalchini), Red Chilli powder, Panch Phoran Masala, Turmeric powder (Haldi), Sugar, Salt, Oil, Ghee, Dry Red Chillies, Fennel seeds (Saunf), Fresh coconut, Coriander (Dhania) Leaves, Coriander (Dhania) Leaves   1 cup Arhar dal (Split Toor Dal) 1/2 cup Elephant yam (Suran/Senai/Ratalu) , cut into small dices 1/2 cup Kaddu (Parangikai/ Pumpkin) , cut into small dices 1/2 cup Brinjal (Baingan / Eggplant) , teaspooncut into small dices 1/2 cup Raw Banana , teaspooncut into small dices 1/4 cup Carrot (Gajjar) , teaspooncut into small dices 1/4 cup Mooli/ Mullangi (Radish) , teaspooncut into small dices Oriya Dalma Masala 1 teaspoon Cinnamon Powder (Dalchini) 1 teaspoon Red Chilli powder 1 teaspoon Panch Phoran Masala 1 teaspoon Turmeric powder (Haldi) 1 pinch Sugar Salt , per taste Oil , for cooking Ingredients for seasoning 1 tablespoon Ghee 2 Dry Red Chillies 2 teaspoon Fennel seeds (Saunf) 1 tablespoon Fresh coconut , grated 1 Coriander (Dhania) Leaves , chopped Coriander (Dhania) Leaves , chopped, to garnish     20   50     To begin making the Oriya Special Dalma Recipe (Oriya Dal & Tarkari), soak the toor dal for 4-5 hours in water.Wash the vegetables and cut all in medium pieces of equal sizes.Add the soaked dal, 3 cups of water, the cut vegetables along with salt and turmeric into the pressure cooker and cook until you hear a couple of whistles. After a couple of whistles, turn the heat to low for a couple of more minutes and then turn off the heat.Allow the pressure to release naturally from the cooker. Once released, open the cooker, add the red chili powder, cinnamon powder, salt, panch phoran and a pinch of sugar. Stir well and adjust the spices to suit your taste.Bring the dal to a light simmer while we proceed to make the tadka (seasoning)Heat ghee in a small tadka pan; add the red chili and fennel seeds and allow them to roast. Once roasted, turn off the heat. Pour the seasoning into the simmering Oriya dalma and stir.Finally stir in the coriander leaves and turn off the heat. Cover the Dalma with a lid and let it rest for 5 minutes till the flavor infuses properly. Garnish with shredded coconut and chopped coriander leaves and serve.Serve the Oriya Special Dalma Recipe along with  bowl of steamed rice, topped with ghee for a one dish weeknight dinner or simply a wholesome lunch.