Ingredients with Measurements:
- 2 cups of rice
- 4 cups of water
- 1 cup of split pigeon peas (toor dal)
- 2 medium-sized potatoes, peeled and cubed
- 1 medium-sized onion, chopped
- 2 medium-sized tomatoes, chopped
- 1 tablespoon of ginger-garlic paste
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of turmeric powder
- 2-3 green chilies, slit
- Salt to taste
- 2 tablespoons of oil
- 2 tablespoons of ghee
- 1 tablespoon of chopped coriander leaves
Special equipment needed:
- Pressure cooker
- Large pot
Step-by-step instructions:
1. Rinse the rice and soak it in water for 30 minutes.
2. In a pressure cooker, add the soaked rice and 4 cups of water. Cook on high heat until the first whistle, then reduce the heat and cook for another 10-12 minutes. Turn off the heat and let it cool.
3. In another pressure cooker, add the split pigeon peas, potatoes, onion, tomatoes, ginger-garlic paste, cumin seeds, mustard seeds, turmeric powder, green chilies, salt, and 4 cups of water. Cook on high heat until the first whistle, then reduce the heat and cook for another 10-12 minutes. Turn off the heat and let it cool.
4. Once the pressure has released from both the cookers, mix the rice and dal mixture in a large pot. Add 2 tablespoons of oil and 2 tablespoons of ghee. Mix well.
5. Garnish with chopped coriander leaves.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
High heat for pressure cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Protein: 10g
Fat: 10g
Carbohydrates: 55g
Fiber: 5g
Substitutions for ingredients:
- Basmati rice can be used instead of regular rice.
- Yellow split peas can be used instead of split pigeon peas.
- Any vegetable of your choice can be added to the dalma.
Variations:
- You can add some tamarind pulp to the dalma to make it tangy.
- You can add some coconut milk to the dalma to make it creamy.
Tips and tricks:
- Soaking the rice before cooking helps to cook it faster.
- Adding oil and ghee to the mixture gives it a nice flavor.
- You can adjust the amount of green chilies according to your taste.
Storage instructions:
Store the leftover Pakhala Dalma in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Pakhala Dalma in a microwave or on the stovetop until it is hot.
Presentation ideas:
Serve the Pakhala Dalma in a large bowl with a spoon. You can also garnish it with some fried onions.
Garnishes:
Chopped coriander leaves and fried onions
Pairings:
- Papad
- Pickles
- Chutneys
Suggested side dishes:
- Fried fish
- Chicken curry
- Egg curry
Troubleshooting advice:
- If the dalma is too thick, add some water to it.
- If the dalma is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash the rice and dal before cooking.
- Cook the dalma and rice until they are fully cooked.
Food history:
Pakhala Dalma is a traditional dish from the state of Odisha in India. It is a popular dish among the people of Odisha and is often eaten during hot summer days.
Flavor profiles:
Pakhala Dalma has a mild and comforting flavor with a hint of spiciness.
Serving suggestions:
Serve the Pakhala Dalma with some papad, pickles, and chutneys.
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Region: Indian