Odia Dalma Broth
Dalma broth is the thinner Odia version, pigeon peas cooked with pumpkin and raw banana and tempered in mustard oil.
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45 mintotal
Prep 15 min · Cook 30 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Pressure Cooker.
Method
In a pressure cooker, combine the soaked toor dal, pumpkin cubes, raw banana chunks, a portion of the water, and salt. Cook for 3 whistles on medium heat.
Allow the pressure to release naturally. Open and lightly mash the mixture with a ladle. The pumpkin will dissolve and naturally thicken the base, while the raw banana chunks should remain intact.
Add the remaining water to thin the mixture into a soup-like consistency. Bring it to a gentle simmer.
In a small pan, heat the mustard oil until it smokes, then lower the flame. Add the panch phoran and dry red chillies. Let them splutter and release their aroma.
Pour this hot tempering over the simmering dal broth. Stir well and turn off the heat.
Sprinkle the roasted cumin powder evenly over the hot soup. Do not boil after adding the roasted cumin.
Serve warm.
How to tell it's done
A hearty, thick, sweet-and-savory yellow broth with dissolved pumpkin fibers and soft chunks of earthy raw banana.
Nutrition
Per serving, from 2 servings.
231kcal
Where the calories come from
- Protein6.8 g11%
- Carbohydrate42.9 g73%
- Fat4.1 g16%
- Saturated fat
- 0.6 g
- Fibre
- 5.6 g
- Sodium
- 594 mg
- Potassium
- 757 mg
- Calcium
- 73 mg
- Iron
- 2.4 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
The signature of Dalma is the final dusting of freshly roasted cumin powder. Do not skip it, as it transforms the ordinary dal into an aromatic, complex broth.
What to serve it with
Traditionally served with rice, though thinned into a broth it makes a filling rustic soup for everyday eating.
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