Moong Dalma Recipe is quite easy to follow.A variation of traditional Dalma dish.
Dalma ,the soul food of every Odiya is nothing but a simple delicious dish with high protein.
Combine with rice , that will be most comforting lunch on a day when you don’t want to have non-veg. I have shared this dish before where toor dal was used .Moong Dalma is a variation to that authentic dalma.
Moong Dalma Recipe in Temple
In temples they follow some rules selecting the vegetables.
Vegetables like carrot, beans, potato, tomato, cauliflower are termed as foreign vegetables. So these are not used to make Temple Dalma. Even these vegetables are not part of any Temple Food in Odisha.
Dalma is a part of Chappan Bhoga offered in Puri Jagannath Temple. One can buy Mahaprsad everyday there in the Temple.
Soulful Moong Dalma
This lentil vegetable stew has almost no-oil . You may find hundred of recipes differing in the choice of vegetables and their proportion.So basically there is no particular quantity or measurement to any vegetable that is used in dalma.
But outside Temple, you find a lot of variations to Dalma. Seasonal vegetables are used to make Dalma in every Odia house.
you can add cauliflower, potatoes, carrots, drumstick etc
I have used in eggplant ,pumpkin ,raw-banana ,sweet Potato and green banana in my recipe here.
Make this spice powder at home. Follow this easy Recipe step by step. This spice powder can be stored for a long time in a glass jar.
Make a good quantity to save your time. It brings a distinct flavour to the dish .
Types of Dalma
There are a varieties of Dalma with different lentils. The most popular is Toor Dal.
I personally love this Moong Dalma Recipe.
There is another variety called ‘Habisa Dalma’ where turmeric is not used in the recipe.
|Prep Time||45 minutes|
|Cook Time||40 minutes|
- 1 cup moong dal slightly roasted
- 2 tbsp grated coconut Optional
- 1 tbsp ginger paste
- 2 tbsp Dalma Spice powder
- 1 bay leaf
- 3 eggplant
- 1 cup pumpkin
- 1 cup sweet potato
- 1 cup Green Banana
- 1 tbsp Indian five spice Panch phoran
- 1 tbsp clarified butter Ghee
- 2 tsp Turmeric powder
- 4 cup water
- Slightly roast moong dal and soak in 4 cup of water for 30-45 minutes.
- Cook dal till almost done with the soaked water. Add turmeric, bay leaf ,salt & diced vegetables in it. Cover and cook till they are done.
- In another pan heat ghee ,add panch phoran (see note below ) and let it sputter.
- Add ginger paste and saute for a minute.Add this to cooked dal-vegetables and mix well.Add Dalma spice powder.
- Cook for 2 minutes. Add fresh grated Coconut and switch off the flame.
- Cover it and let it rest for 4-5 minutes. Serve warm with steamed rice.
In eastern India the use is more in local cuisine.
I prepar this dish when I feel lazy to cook ? It’s amazing na the taste this dish brings it. My hubby is not a bengali and he loves this comfort food. You can also try roasting the dal before washing it. Roasted dal gives a very nice aroma and flavor to the entire dish. Just a suggestion ?
Thanks ..I forget to mention that in recipe ..actually it’s always roasted
I have to admit you cook wonderful sounding dishes I have never heard of and this sounds absolutely lovely! 🙂
Thanks a lot dear for the appreciation..I am just trying my best to bring all those traditional dishes in blog.. 🙂
This is true comfort food Sai Priya! Thanks for sharing it here at Fiesta Friday!
Thanks a lot Suchitra 🙂