The mere mention of a Dalma will take you down memory lane to a place nestled in the eastern part of India known as Orissa, a coastal state by the Bay of Bengal. It is one of the most comfort and staple food of Oriya people. Whatever the occasion, Dalma adorns the menu and I remember once when I slurped this scrumptious close cousin if dal at Govinda’s restaraunt in Sydney, betting my hubby that it is non other than our coveted Dalma. We chatted with the Pujari (cook) and he said that it was indeed from Orissa and was offered as Prasad to Lord Sri Krishna at the ISKON temple.
It is absolutely a simple and fuss free recipe. The more the variety of vegetables, the better the taste is enhanced. I always love to have it in Orissa because we often get those vegetables that sometimes are hard to find here in the supermarket. Vegetables like raw banana and raw papaya are used Since I don’t find them I often cook with regular vegetables that are mostly available in all the season. The important part of seasoning is using roasted cumin and dry chili powder. Dalma goes so well with rice and tomato khajuri khatta
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