Photograph of the finished Dalma

India · Đậu toor hầm rau củ kiểu Odisha

Dalma

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Toor dal pigeon peas Toor dal pigeon peas 8.5 oz
  • Photograph of Pumpkin Pumpkin 7.1 oz
  • Photograph of Eggplant Eggplant 5.6 oz
  • Photograph of Sweet potato Sweet potato 5.6 oz
  • Photograph of Shredded coconut Shredded coconut 1.4 oz
  • Photograph of Cumin seeds Cumin seeds 0.3 oz
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Ghee Ghee 1.1 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Coriander Coriander 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Wash the mung beans and simmer them with turmeric powder and water for 20 minutes until tender.
  2. 2 Add the pumpkin, eggplant, and diced sweet potatoes to the pot and cook for another 12 minutes.
  3. 3 Dry-roast cumin seeds with dried chili peppers, then grind them into a fine, fragrant powder.
  4. 4 Melt the ghee, sauté the bay leaves and ginger, then add it to the pot of beans.
  5. 5 Sprinkle with roasted cumin powder, grated coconut, and coriander, simmer for another 3 minutes, then turn off the heat.

With an appliance

  • Pressure cooker 40 min

    Replace step 1: simmer toor beans with turmeric powder under high pressure for 6 minutes, then release pressure naturally for 8 minutes. Pumpkin, eggplant, and sweet potato in step 2 should still be cooked with the lid open for 12 minutes to retain their shape.

Start cooking