Entree: India – Odisha – ଦାଲମା ➤ Dālmā (A hearty Odia stew of lentils cooked with a variety of vegetables and mild spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 cup (200 g) chana dal (split chickpeas), rinsed and soaked 30 minutes
- 1/2 cup (100 g) toor dal (split pigeon peas), rinsed
- 3 cups (710 ml) water plus extra as needed
- 1 cup (150 g) pumpkin or winter squash, peeled and diced
- 1 cup (150 g) potato, peeled and diced
- 1 cup (150 g) eggplant, diced
- 1/2 cup (75 g) green beans, cut into 1-inch (2.5 cm) pieces
- 1 medium tomato, chopped, approx. 4 oz (115 g)
- 1 medium onion, finely chopped, approx. 4 oz (115 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 tsp (1 g) turmeric powder
- 1.5 tsp (8 g) kosher salt, or to taste
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 tsp (2 g) panch phoron (Odia five-spice mix) or 1/2 tsp (1 g) mustard seeds + 1/2 tsp (1 g) cumin seeds
- 2 tbsp (15 g) grated fresh coconut (optional, traditional garnish)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. In a large pot combine chana dal and toor dal with 3 cups (710 ml) water, turmeric, and a pinch of salt. Bring to a boil, then reduce to a simmer and cook 15 minutes.
2. Add diced pumpkin, potato, eggplant, green beans, chopped tomato, chopped onion, grated ginger, and minced garlic to the pot. Add additional water if needed to just cover the ingredients. Simmer gently, covered, until dals and vegetables are tender, about 20–25 minutes; skim any foam.
3. Once lentils and vegetables are cooked and the mixture has a stew-like consistency, adjust salt and, if desired, lightly mash a few spoonfuls of the dal to thicken.
4. In a small pan heat oil or ghee over medium heat. Add panch phoron (or mustard and cumin seeds) and let seeds pop and release aroma, about 30–45 seconds. Pour this tempering over the cooked dal and vegetables.
5. Stir in grated fresh coconut if using, simmer 1–2 minutes to meld flavors. Garnish with chopped cilantro and serve hot with steamed rice or roti.