Dalma: Dal Curry

INGREDIENTS

• 1 cup arhar (tur) dal 
• 1 cup chopped vegetables such as parwal, drumsticks, cauliflower, pumpkin, carrot, brinjal, beans, potato and raw papaya 
• 2 teaspoons grated ginger 
• 1 teaspoon paanch phoron 
• 1 teaspoon asafoetida (hing) 
• 1 teaspoon turmeric powder 
• 1 tablespoon roasted cumin powder 
• 1 tablespoon red chilli powder 
• 1 teaspoon mustard oil 
• Salt to taste 

METHOD

• Pressure cook all the vegetables together for 1 whistle. 
• Pressure cook the dal separately till it is well cooked. Once it cools down, mash it well. 
• In a pan or kadhai, heat the oil. 
• Once it is hot, add the paanch phoron. When it splutters, add the asafoetida. 
• Now add the cooked vegetables and grated ginger. Mix well. 
• Add the turmeric, roasted cumin and red chilli powder and salt. 
• Then add the mashed dal and mix well. Add water as needed to adjust the consistency. 
• Let everything boil together. 
• Turn the heat off. Your dalma is ready! 
• Sprinkle some roasted cumin and red chilli powder before serving it. 

Note: Paanch phoron is made by mixing equal portions of mustard seeds (rai), cumin seeds (jeera), fenugreek seeds (methi), onion seeds (kalonji) and fennel seeds (saunf).