Dalma - Authentic Odia Style
If someone will mention the foremost famous and delicious cuisine of Odisha, then the primary and foremost food’s name will come as “Dalma”. an individual of Odisha doesn't only describe Dalma as their most preferable food but also they're going to directly link it with Lord Jagannath.
The Dalma maybe a medley of lentil and vegetables, whose origin predates history as we all know it. With the passage of your time, this dish has become the primary introduction to the Oriya cuisine.
What Chole Batura is to Amritsar, Dalma is to Odisha. No meal, whether it’s a daily affair or a feast, is complete without this lentil dish.
Such is that the popularity of this no-oil, cumin-tempered, lentil and vegetables medley that it's, over a period, become the primary introduction to the Oriya cuisine. it's a well-liked belief that when you've got tasted the Dalma and loved it, you'll love the remainder of the food.
Authentic Odia Style
Of course, it being a part of Puri Mahaprasad has also added to its popularity. But what can we really realize the origin of the Dalma? Unlike rasogolla, which was born within the temple kitchen corridors, Dalma, it seems, was a present from the Savaras, the strongest tribe in ancient Odisha.
In fact, archaeological records state that the Savaras- the non-Aryan tribe of Odisha known for his or her social harmony, were the primary to worship Lord Jagannath as Neela Mahadeb/ Mahadev.
Legend has it that the Savara king named Viswavasu was among the primary to possess heard of the deity then discovered the idol inside a cave.
Every day, as a ritual, he would offer the deity (which many believe was an equivalent color as Krishna, giving rise to the belief that Jagannath may be a sort of Vishnu/Krishna) and would, on return within the evening, find rice, dal, and bhaja (a vegetable preparation) ready and kept, as if to welcome a guest. it had been a daily affair, and Viswavasu would happily distribute it as prasad.
Authentic Odia Cuisines - Dalma
This was the lore that reached King Indradyumna of erstwhile Kalinga, who immediately dispatched his priest called Vidyapati as a missionary to locate the deity worshipped secretly during a dense forest. After several failed attempts, Vidyapati married Viswavasu’s daughter Lalita, and in lieu of a dowry, asked Viswavasu to require him to the deity.
The tribal king blindfolded his son-in-law and took him to the cave where Neelamadhab was worshipped. The clever missionary dropped mustard seeds on the way, which germinated and grew into plants.
Yet, when King Indradyumna proceeded immediately to the Odra Desha (major a part of landlocked Orissa) on a pilgrimage to seek out the deity, he was faced with an empty cave.
Determined to not return without a darshan, the king fasted and was eventually blessed a promise of meeting the Lord himself.
The king, who was from the Ganga dynasty, built the Puri temple (of course the present model has been rebuilt after it had been destroyed during a Mughal attack) and continued the offering of six different meals rather than only fruits and flowers.
Among the prasad that was offered then – that had 30 dishes then which later grew to just about 100 – was Dalma's ancient version dali or dal.
Sweet in nature, it had vegetables in it and tasted divine. Over the years, the dish changed and has become more almost like the dalma that was had in homes, apart from the utilization of potatoes.
As a practice, potatoes or alu because it is named in Odisha, aren’t allowed within the temples. Instead, tuber vegetables are used, like elephant food and arbi.
Dalma recipe Jagannath temple
Traditionally, Dalma was essentially chana dal boiled with vegetables grown by the tribes like eggplant, elephant food, arbi, shallots and pumpkin among others.
Served during festive occasions when bhaat or boiled rice was made alongside saag (spinach dish), it had been served with a dollop of ghee for aroma and taste. for several some time past, Pokhalo (fermented water rice) was a staple.
It had been this preparation that made it to the Puri mandir, and over the years, thanks to the royal influence and a ‘zeal to supply the god’ unique dishes, the remake, which also has the paanch phoran were born.
Such was the addiction of this dish and its association with Lord Krishna that the ISKON temple too adopted the dalma as a part of their prasad once they began establishing their centers across the country.
in fact, during the month of Kartik, the Dalma, which finds its birth within the area which is modern-day Bhubaneswar and surrounding places, changes shape again and becomes Habiso Dalma.
Authentic Odia Cuisines - Dalma
Apart from the color of the dalmas – Dalma is yellow in color due to turmeric and channa dal, and Habiso Dalma, white due to the utilization of tuvar dal and no turmeric – the opposite different aspect is that the vegetables utilized in its preparation.
Habiso Dalma marks the auspicious month of Kartik, is barren of any tempering – so, not even the paanch phoran – and is formed of jackfruit and arbi that provides it its silky white texture and taste.
In place of tempering, freshly-prepared ghee is poured on top before serving. Made in an earthen pot that has been cured with jaggery water, an honest Habiso Dalma is actually a rarity today.
It's said that within the royal kitchens of Puri and Baripada, the preparation of Habiso Dalma was marked by its wafting aroma that would visit the King’s court, which was almost a street length away.
There is in fact yet one more tale that old maharajas (Brahmin cooks) like to reiterate for this ancient recipe – one associated with the Mahabharata.
When Bheema of the Pandava brothers entered the dominion of Viraat to cover for the 13th year, he headed to the kitchens, believing he wouldn't die of hunger.
Instead, the royal head cook made Bheema cook with no oil and really little spices.
Bheema who had seen his wife Draupadi raise what many believe was the Hobiso Dalma, a favorite of Krishna, set the pot on boil and commenced throwing a couple or two of whatever was in view. What he created after an honest 45 minutes after was the Dalma presented with ghee.
Dalma Recipe
Ingredients:
Toor dal or arhar dal and channa dal
Cut pieces of vegetables (Pumpkin, Brinjal, Banana, Papaya, Potato)
Grated Coconut
Pancha-phoran (Mustard, Kala Jeera, Fennel, Cumin, Fenugreek) seed
Dry Red Chilies
Red flavorer
Ginger paste
Turmeric
Cumin, fried
Ghee or Oil
Sugar
Salt to taste
How to Prepare Dalma
At first, cumin seeds and red chilies are roasted during a dry pan and grinded to powder.
In a pan, about 4 cups of water are boiled and dals are added thereto. With dals, ginger paste, turmeric, sugar, grated coconut, and salt also are poured into it. Dal is roofed until it's half cooked.
Then, pieces of vegetables also are added to dal and therefore the pan is roofed until the vegetables are tender.
In another pan, little oil is taken and Pancha-phoran is added. After the seeds crackle, a pinch of red flavorer. this is often also added to the cooked dal.
Finally, the dal is garnished with coriander leaves and served with steamed rice.
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