Toor dal cooked with an assortment of vegetables, ghee and panch phoron — the most auspicious Odia one-pot preparation served at festivals and as temple mahaprasad.
Ingredients
3/4 cup toor dal
2 cups mixed vegetables — raw banana cubed, drumstick pod cut 4 cm, potato cubed, flat beans, raw papaya cubed
1/2 tsp turmeric
3 cups water
Salt
For tempering:
2 tbsp ghee
1 tsp panch phoron
2 dried red chillies
1/4 tsp asafoetida
1/2 tsp cumin powder
1 tbsp fresh grated coconut
Fresh coriander
Method
Cook washed toor dal with 3 cups water and turmeric in a pressure cooker for 4 to 5 whistles until soft. Whisk lightly.
Add the mixed vegetables directly to the cooked dal.
Simmer on medium heat for 12 to 15 minutes until all vegetables are completely tender.
Season with salt. The dalma should be moderately thick — not a thin watery soup.
Make the ghee tempering: heat 2 tbsp ghee in a small pan.
Add panch phoron — sizzle. Add dried red chillies and asafoetida.
Turn off heat. Add cumin powder.
Pour the entire ghee tempering over the dalma. Stir.