The #OnamWithTVF Award winning recipe – Moong Dalma
Contributed by: Sai Priya, an avid food blogger, photographer and beloved TVF customer. (http://www.ladysphinger.com/)
“Dalma, the soul food of every Odiya,” as Sai describes it, is a wholesome, protein-rich and tasty lentil stew.
The dish becomes more nutritious because of the veggies that go in it. You can use nearly any vegetable; throw in the best of the season and you have yourself a nutritious yummilicious treat! This dish is usually served with hot, steaming rice and uses very little oil; add this to the goodness of The VillageFair Cast Iron Skillet and that’s healthy as healthy can get!
- 1 cup roasted Moong dal
- 2 cups cut vegetables (any veggies you like! avoid tomatoes)
- 1 tsp Paanch phoran
- 2 tbsps Fresh grated coconut
- 1 tsp ginger paste
- 1 tsp Turmeric powder
- 3 Dry red chilies
- 1 Bay leaf
- 1 tbsp Cumin seed
- 1 tbsp Clarified butter
- Salt to taste
- 3 cups Water
- Soak moong dal in warm water for 30 minutes.
- Cook dal till it is soft and almost done, and then add turmeric, bay leaf, salt & diced vegetables.
- Cover and cook till vegetables are cooked through.
- In another pan, heat ghee, add panch phoran* and let it sputter.
- Add ginger paste and sauté for a minute. Add this to the cooked dal-vegetables and mix well.
- Mix grated coconut and turn off the flame.
- Dry roast cumin seed and dry red chili separately. Cool it and grind into a powder. Garnish the dal with this powder and serve hot with rice.
* panch phoron consists of fenugreek seed (methi मेथी दाना), nigella seed (मंग्रैल / कलौंजी), cumin seed (जीरा), black mustard seed (राई) and fennel seed.
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You can buy the cast iron skillet used in this recipe from here: