Odia cuisine
Dalma
Odia lentils slow-cooked with seasonal vegetables and finished with a panch phoron tempering in mustard oil — the everyday comfort food of Odisha, served at every temple feast.
Why cold press mustard oil?
Dalma's panch phoron tadka in mustard oil is what separates it from ordinary dal. The oil's pungency blooms the five spices differently than ghee, creating a more complex, earthy aroma.
Ingredients
- 1 cup toor dal (split pigeon peas)
- 1 cup mixed vegetables (raw banana, yam, brinjal, drumstick)
- 2 tbsp Dune Aura Cold-Press Mustard Oil
- 1 tsp panch phoron
- 2 dried red chillies
- 1 tsp ginger, grated
- ½ tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
Step-by-step method
- 1
Pressure cook toor dal with turmeric and salt for 3 whistles. Mash lightly.
- 2
Add chopped vegetables to the dal. Simmer 15 minutes until vegetables are tender.
- 3
Add ginger, cumin powder and coriander powder. Mix well.
- 4
In a separate small pan, heat mustard oil until smoking.
- 5
Add panch phoron and dried red chillies. Let them splutter.
- 6
Pour the sizzling tadka over the dal. Stir and simmer 2 minutes.
- 7
Serve with steamed rice.
Pro tip
Add vegetables in order of cooking time — harder vegetables like yam go in first.
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