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Hello, @Marionskitchen glad to see your version of the Phoodnicha Bhaat recipe, really exciting!
Check out Phoodnicha Bhaat Recipe (By Chef Marion) – https://youtu.be/7fBvK8HAahk
Phoodnicha Bhaat Recipe (By Chef Varun) – https://youtu.be/o-4lTeZxSFU
Learn how to make Dalma at home with our Chef Varun Inamdar
Dalma Ingredients:
Lentils Used For Making Dalma
1 cup Moong Dal
1/2 cup Toor Dal
How To Prep The Veggies For Dalma
1 cup Moong Dal
1/2 cup Tur Dal
1/2 cup Red Pumpkin (diced)
1/4 cup Carrot (sliced)
1/4 cup Small Green Brinjal (chopped)
1/4 cup Potato (peeled & diced)
3-4 French beans (chopped)
1/4 cup Yam (chopped)
3/4 tsp Turmeric powder
1/4 cup Onions, (sliced)
2-3 nos Green Chillies (slit)
1 tbsp Ginger (crushed)
Water
How To Cook Dalma
Pressure Cooker Tip
How To Cook Dalma
Salt (as required)
How To Make Dalma Spice Powder
4 nos Red Chillies
2 nos Green Cardamom
8-10 nos Peppercorns
2-3 tiny Sticks of Cinnamon
2 tsp Cumin Seeds
Grinding The Spice Mix
Storage Tip
How To Make Dalma
Water
Tempering For Dalma
3 tbsp Mustard Oil
1 tbsp Panchphoran
3 nos Dried Red Chillies
For garnishing
Corriander leaves
Lemon Juice
#DalmaRecipe #AnybodyCanCookWithRajshriFood
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About Dalma
Dalma is a dish made from dal and vegetables. It is generally made from toor dal and contains chopped vegetables like green papaya, unripe banana, eggplant, pumpkin, gourd, etc. It is garnished with turmeric, mustard seeds, and panch phutana. There are several variations of this dish. Indigenous vegetables used in Odia cuisine are Pumpkin, Gourd , plantains, jackfruit, and papaya. Vegetables such as potatoes, cauliflowers, and cabbages are also used alongside local vegetables. Pancha phutana is a blend of five spices that is widely used in Odia cuisine. It contains mustard, cumin, fenugreek, aniseed and kalonji(onion seeds). Garlic, onion and ginger are used in most of the food. Traditional Odia Food and Temple food preparation doesn’t allow the use of garlic or onion and is purely vegetarian. Turmeric and jaggery are used regularly. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful. Rice and Wheat is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow’s milk) is preferred in temples. In old times food was traditionally served on copper plates or disposable plates made of sal leaves. |
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