Festive food made from lentils cooked with local vegetables.


  • 1 tablespoon Dalma Masala
  • Chopped fresh coriander leaves to garnish (optional)
  • Shredded coconut to garnish (optional)
  • 2 tablespoons Clarified butter (Desi Ghee)
  • 1 teaspoon Sugar
  • 2 Dried red chilli
  • Salt per taste
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Paanch phoren (equal mix of Fennel seeds, Cumin seeds, Mustard Seeds, Fenugreek Seeds, Nigella seeds)
  • 1 cup Toor dal, soaked for 4 hrs
  • 2 Drumstick, chopped
  • 1/4 cup Red/White Raddish, chopped
  • 1/4 cup yam, chopped
  • 1/2 cup raw banana, chopped
  • 1/2 cup Brinjal, cubed
  • 1/2 cup pumpkin, chopped
  • 1/2 cup suran / Elephant foot yam, chopped


  1. Pressure cook dal along with vegetables, salt and turmeric.
  2. Heat ghee in pan. Add panch-phoran and dried red-chilli.Once this mixture sputter, mix this to the boiled dal.
  3. Allow it to cook for 10 minutes. Add sugar or salt as per preference.
  4. Once little thick, add dalma powder masala. Take over heat, mix well, cover and let it sit for 5 mnutes.
  5. Garnish with shredded coconut and chopped coriander leaves.
  6. Serve dalma with rice / roti.

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