DALMA
Servings Prep Time
6people 10minutes
Cook Time
5minutes
Servings Prep Time
6people 10minutes
Cook Time
5minutes
Ingredients
For Dal
For tempering ::
Bhaja masala ::
Instructions
  1. First of all soak the channa dal for ½ an hour.
  2. Within the soaking time lets prepare bhaja masala
  3. Dry roast cumin seed, dry red chillies, fenugreek seed separately
  4. Grind cumin seeds and dry red chillies into fine powder. Grind fenugreek seeds into fine powder. Keep aside
  5. Peel and chop all the vegetables into big cubes.
  6. Grate or crush the ginger .
  7. In a pan dry roast the yellow moong dal by stirring continuously.
  8. Roast till you get a nice aroma. Let it be cool.
  9. Wash all the dals and keep it in a bowl.
  10. It will be good if you soak the chana dal while cutting vegetables.
  11. In a pressure cooker take 2 ½ cup of water, salt and turmeric.
  12. Let it boil, add washed dal and all the vegetables along with crushed ginger.
  13. Close the lid and keep the flame high.
  14. Let one whistle come, then switch off the flame.
  15. Wait for 2 minutes, then show the pressure cooker under tap water to release all the pressure.
For tempering ::
  1. Tempering is the important part of dalma. so read and follow each step.
  2. Finely chop green chillies and tomatoes.
  3. Heat oil and ghee in a wide kadhai.
  4. When oil comes to smoky hot add the sugar and let it caramelize.
  5. Don’t put any spoon , when sugar starts to caramelize gently shake the kadhai , then immediately add cumin seeds and tej patta.
  6. Let it pop , add chopped green chillies and whole dry chilies , saute for few second, add chopped tomatoes along with little salt.
  7. Mix and cover it for 1 -2 minute.
  8. Stir occasionally. When tomato turns mussy add cooked vegetable with dal.
  9. Add another ½ cup of water giving a nice mix.
  10. Add grated coconut , 1 ½ tbsp of roasted cumin and chili powder, 2 tsp of fenugreek powder.
  11. Give a final mix, let it boil for 1 minute more.
  12. Switch off the flame and it’s done.
  13. Enjoy hot hot dalma with plain rice, or pulkas or parathas.
Recipe Notes
  1. Instead of all three dals only toor dal can be used.take around 3/4th cup of toor dal.
  2. I was running out of runner beans. If you have then add 4-5 no of runner beans to the dalma.
  3. Coconut is an essential ingredient of this dish. Don’t skip it.
  4. You may add more water to  make the dalma watery.
  5. Add more roasted cumin –dry chilli powder as per your choice.
  6. here is another varity of dalma.

 

 

 

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