by – Babita Patra
One of the greatest joys of building LoveFoodFamily has been discovering the incredible diversity of India’s regional cuisines. Every state, every community, and often every family has recipes that tell the story of their land, traditions, and way of life. The more we learn, the more we realise how much there still is to discover.
Some of these dishes are celebrated across the country, while many remain treasured within the homes and communities where they were born. Every recipe shared with us is an opportunity to learn something new and preserve a small but precious part of India’s culinary heritage.
Dalma is one such treasure.
A beloved soul food of Odisha, Dalma is much more than a lentil and vegetable curry. It is a wholesome dish that beautifully celebrates seasonal vegetables, simple spices, and the belief that nourishing food doesn’t need to be elaborate to be deeply satisfying.
What makes Dalma even more special is its place in Odia culture. Traditionally prepared without onion or garlic, it is believed to be one of the sacred dishes offered as Mahaprasad to Lord Jagannath. From the kitchens of the Jagannath Temple to family homes across Odisha, Dalma has nourished generations with its simplicity, goodness, and unmistakable flavour.
Babita Patra shares her family’s authentic recipe—one prepared with arhar dal, seasonal vegetables, freshly roasted Dalma masala, and finished with fragrant ghee. Rich in fibre, vitamins, and natural goodness, it is comfort food at its finest.
Through recipes like this, we hope to continue discovering, celebrating, and preserving the remarkable food traditions that make every corner of India so wonderfully unique.
Preparation Time: 30 minutes
Serves: 3–4
Cuisine: Odia
Difficulty: Easy
Ingredients
Dal
- ½ cup arhar (toor) dal
- 2 tsp moong dal
Vegetables
Use a selection of seasonal vegetables such as:
- Pumpkin
- Raw banana
- Raw papaya
- Potato
- Drumstick
- Brinjal
- Beans (optional)
Other Ingredients
- 1 tomato
- 1-inch ginger, crushed
- ½ tsp turmeric powder
- Salt, to taste
- 2 tsp ghee
- Fresh coriander leaves, chopped
Dalma Masala
Dry roast the following ingredients over a low flame until fragrant, taking care not to burn them.
- 2½ tsp cumin seeds
- 1 tsp panch phoron
- 2 green cardamoms
- A small piece of cinnamon
- 2 dried red chillies
Allow the spices to cool and grind them into a coarse powder.
Tempering (Chhunk)
- 1½ tbsp oil
- A pinch of hing (asafoetida)
- 2 dried red chillies
- 1 tsp panch phoron
- 1 bay leaf
- Crushed ginger
- The boiled tomato from the cooked dal, mashed
Method
- Wash the arhar and moong dal thoroughly.
- In a pressure cooker, combine the dals, all the vegetables except the drumstick, the whole tomato, turmeric, salt, and enough water to cook everything.
- Close the lid and switch off the heat as soon as the first whistle begins. Do not allow the whistle to complete, as this helps the vegetables retain their texture.
- Cook the drumsticks separately until just tender and keep aside.
- Once the pressure releases naturally, open the cooker and carefully remove the tomato.
- Heat the oil in a separate pan. Add hing, dried red chillies, panch phoron, and the bay leaf. When the spices begin to splutter, add the crushed ginger.
- Mash the boiled tomato and add it to the tempering. Cook for 1–2 minutes.
- Pour the tempering into the cooked dal and vegetables. Add the cooked drumsticks and simmer for a couple of minutes.
- Sprinkle the freshly ground Dalma masala over the dish and simmer for another 2–3 minutes.
- Finish with chopped coriander leaves and 2 teaspoons of ghee. Stir gently and serve hot with steamed rice.
Tips
- For an authentic flavour, use arhar dal with just a small quantity of moong dal.
- Cook the drumsticks separately so they remain intact.
- Switching off the heat as soon as the first whistle begins helps prevent the vegetables from becoming mushy.
- Traditional Odia Dalma is prepared without onion or garlic.
- Freshly roasted Dalma masala is the heart of this dish—avoid replacing it with garam masala.
Serving Suggestion
Serve Dalma piping hot with steamed rice and a spoonful of ghee. Pair it with papad, a simple vegetable fry, or a tangy chutney for a wholesome Odia meal.
From the Family Kitchen
India’s culinary heritage is a mosaic of countless regional dishes, each shaped by its geography, seasons, traditions, and the families who have lovingly prepared them for generations.
Dalma is a beautiful reminder that some of the country’s most remarkable recipes are also its simplest. Made with everyday ingredients and cooked with care, it reflects the wisdom of traditional home cooking—nourishing, balanced, and deeply comforting.
At LoveFoodFamily, every regional recipe we receive is more than just a new dish to share. It is another chapter in the story of India’s diverse food culture, helping preserve the flavours, traditions, and memories that make our family kitchens so extraordinary.
Leave a Reply