Indian cuisine · Soups & Stews

Dalma

Odisha stew of toor dal with pumpkin and green papaya, rounded off with roasted cumin.

Ingredients · for 4 servings

• 200 g toor dal (split pigeon peas)
• 300 g pumpkin
• 300 g green papaya (or kohlrabi)
• 1 carrot
• 1 tsp turmeric
• 2 tsp cumin seeds
• 2 dried red chili pods
• 2 tbsp ghee
• 1 bay leaf
• 40 g grated coconut
• 1 piece ginger (3 cm)
• salt

Instructions

1. Wash the toor dal and soak for 30 min.; peel pumpkin, papaya and carrot and cut into 3 cm pieces.
2. Bring the dal to a boil with 1 l water, turmeric, the grated ginger and salt, and simmer covered for 20 min. until half-tender.
3. Add the vegetables and cook for another 15 min. until the pieces are tender but not falling apart, and the dal binds creamily.
4. Roast cumin seeds and one chili pod in a dry pan for 2 min. until fragrant and dark, and crush finely in a mortar.
5. Heat ghee, roast the bay leaf, the second chili pod and the grated coconut for 1 min. until the coconut turns golden-brown, and stir it all into the stew.
6. Finally fold in the crushed roasted cumin, let steep briefly and serve with rice.