DALMA
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Ingredients:
3/4 cup Toor dal
1/3 cup Chana Dal
1 tsp ghee or oil
1 peeled potato and cut into large
pieces
1/2 lb of yellow squash cut into
pieces
1 small eggplant cut into medium
size pieces
1 green Banana cut into medium
size pieces
2 tsp of grated coconut
4 dried red chillies
1 tbs of ginger minced
1 tbs turmeric
1 tsp of chari-phutana (cumin,
mustard, fennel, fenu greek) seeds
1 tsp of cumin seed
Salt to taste
Process:
1. Dry roast 1 tsp of cumin in a
pan and grind it properly and leave it aside
2. Boil 4 cups of water and
add both dals (toor and chana), coconut, salt, minced ginger and turmeric
and
leave it until Dals
is half cooked'
3. Add all vegetables viz. potato,
banana, squash, egg plant and cook until daal is cooked properly
4. Fry the chari-phutana
until it fluters and then add it to the dal
5. Mix the cumin powder from
Step 1 and serve with Rice
Chana Dali of Puri Jagannath
Temple
( By Gobinda Suara of Jagannath
Temple,
Source: OSA Souvenir, 1998)
Ingredients:
a. 2 cups of Chana dal - wash
and clean it
b. 1/4 cup grated coconut
2 cinnamon
sticks
4 black
cardamom
4 cloves
1 tsp
whole black pepper powder
1 tsp
cumin seeds
1 tsp
coriander seeds
c. salt, turmeric, a pinch of sugar
d. 1 tsp ghee plus chari-phutana
seeds
(cumin,
mustard, fennel, fenu greek)
Process:
1. Boil the clean chana dal in hot water
and add salt, turmeric and sugar
Cook until dal boils properly and dal is
thick
2. Blend all ingredients in "b" together.
Add it to the dal after it is almost
cooked and simmer it for
another 20 minutes
3. Fry the chari-phutana until it fluters and then add
it to the dal