Odia Dalma
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Ingredients
- 200 g toor dhal (split pigeon peas)
- 200 g pumpkin, peeled and cubed
- 150 g maris piper potatoes, peeled and cubed
- 150 g aubergine, diced
- 1 tsp panch phoron (five spice blend)
- 2 dried red chillies
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 292 kcal
- Protein
- 12.9 g
- Carbohydrate
- 39 g
- of which sugars
- 3.8 g
- Fat
- 8 g
- of which saturates
- 0.8 g
- Fibre
- 10.2 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and boil in 900ml water with the ground turmeric for 20 minutes, then add the pumpkin, potatoes and aubergine and cook for a further 15 minutes until everything is soft.
- 2
Lightly mash the mixture with the back of a spoon to thicken.
- 3
Heat the vegetable oil in a small pan and fry the panch phoron and dried red chillies for 30 seconds until fragrant, then stir into the dalma.
- 4
Season to taste and scatter with the chopped coriander before serving with rice.
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