Dalma with Burnt Chilli
This is a traditional recipe which is light, nutritious, and packed with a lot of flavors. This dish shows simplicity at its best, ensuring a comfortable and enjoyable cooking experience. The nutritional value of the lentils combined with the goodness of vegetables promises a wholesome meal. The highlight of this recipe is the ‘burnt-taste’ that you feel in every morsel, making you want more of it. Get ready to relish this authentically cooked Oriya Dalma with a twist.
Recipe:
Ingredients:
1/4th cup toor dal, a mix of vegetables (1/2 a small bottle gourd, 1 small potato,2 drumsticks), 1 large tomato, 2 green chilies, 1/4th tsp turmeric, Salt to taste, pinch of Asafoetida (Hing), 1 “badi” (dried lentil dumpling), 1/2 tsp cumin seeds, 2-3 whole dried red chilies, 1 tsp oil, Fresh Cilantro for garnish.
Instructions:
1. Wash and boil the toor dal with all the vegetables, tomato, green chilli and turmeric in a pressure cooker for 2-3 whistles.
2. Once the pressure cooker cools down, open the lid and add salt and asafoetida to it. Mix well and keep it aside.
3. In a small pan, heat oil and add cumin seeds. As they start spluttering add the dried red chilli and ‘badi’ to it. Once the ‘badi’ becomes brown, add this mixture to the dal and veggies mixture.
4. Garnish with fresh cilantro and serve hot.
Note: Ensure to burn the cumin seeds and chilli slightly to get the ‘burnt taste’.
Total Calories: Approx. 100 (per serving)
