By Nandini Bhushan
Odiya cuisine, hailing from the eastern state of Odisha, is a delightful blend of flavour and tradition that reflects the cultural tapestry of the region. The food culture is a beautiful combination of influences of various dynasties and communities that offer a wide variety of vegetarian as well as non-vegetarian delight. Lesser on spices and high on flavours, it is known for its emphasis on satwik as well as seafood delicacies. Due to similar geographic conditions, the food is to an extent similar to the neighbouring states of Bihar and Bengal.
Also try: Indian Food Recipes: Chenna Poda
Dalma
A wholesome and nutritious Dalma, a preparation of lentils and vegetables is a staple in an Odiya household. To prepare dalma the dal is cooked until soft and later various vegetables are added to make a rich and flavourful stew.
Ingredients
(Serving for 5 persons)
Toor dal: 250 gms
Mixed vegetables: 1 cup ( pumpkin, eggplant, potato, drumstick, raw papaya, yam, sweet potato)
Onion: 1 chopped
Chopped ginger: 1 tsp
Green chilli: 2 thinly sliced
Mustard seed: 1 tsp
Cumin seed: 1 tsp
Dried red chilli: 2 to 3
Turmeric powder: 1 tsp
Hing: a pinch
Salt to taste
Step 1
Rinse the dal and cook with double the water until soft and mushy.
Step 2
In a separate pot add the chopped vegetables along with salt, and turmeric powder with enough water. Cook until soft.
Step 3
Once done, combine the dal with the vegetables in the same pot and mix it well.
Step 4
Heat oil in a separate pan. To this add the hing, mustard seed, cumin seed, and dried red chilli and then stumble to release its aroma.
Step 5
Add chopped onions, green chilli and grated ginger and saute until golden brown.
Step 6
Pour the tempering in the dal and vegetable, mix, stir and cook together for a couple of minutes.
Step 7
Garnish with coriander leaves and serve hot with steamed rice.
