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Dalma

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description Dalma Overview

Dalma is a traditional lentil-based dish originating from the eastern Indian state of Odisha. The recipe involves boiling split pigeon peas (toor dal) together with chopped vegetables such as pumpkin, raw papaya, and eggplant. The stew is then seasoned with a tempering of roasted cumin seeds, dried red chilies, and ghee. It serves as a staple of everyday Odia cuisine and is a standard component of the Mahaprasad served at the Jagannath Temple in Puri.

help Dalma FAQ

What is Dalma made from?

Dalma is an Odia dish made by cooking split pigeon peas, or toor dal, with vegetables. Common additions include pumpkin, raw papaya, eggplant, and other seasonal vegetables.

Is Dalma a soup or a curry?

Dalma is a thick lentil-and-vegetable stew rather than a thin soup. It is usually cooked until the toor dal and vegetables are soft, then finished with a spiced tempering.

What spices are used in Odia Dalma?

The dish is commonly finished with a tempering of roasted or fried whole spices known as panch phutana. The exact blend varies, but it is used to add a warm, aromatic finish to the lentils and vegetables.

Where does Dalma come from?

Dalma comes from Odisha in eastern India and is closely associated with Odia home cooking. Its combination of toor dal and vegetables makes it a substantial one-pot dish rather than a separate lentil side.

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