Dry roast coriander seeds, cumin seeds, black pepper, fenugreek seeds, dry red chili, cloves, cinnamon stick, and black cardamom.
Now grind them in a grinder jar to a coarse powder.
Clean and soak dal for 30 minutes.
Clean, wash and cut vegetables.
Now in a pressure cooker add soaked dal, all the vegetables along with turmeric powder, bay leaf, and salt. (If you want you can add a tsp of sugar)
Add water as needed and cook in a pressure cooker on a medium fire.
Open the pressure cooker once all the pressure has been released. The dal should be well cooked but veggies should not be mushy and should hold their shape. Add up to 1 cup of water if you feel the dal is dry or thick.
Add the roasted powder and let it boil.
Now add grated coconut and mix.
Now heat ghee in a pan, add hing followed by panch phoran, dry red chilli and allow the spices to sizzle in ghee for few seconds.
Now add ginger and fry for few seconds.
Now add this tempering to the cooked lentils and vegetables and simmer it for a couple of minutes.
Garnish with some chopped coriander leaves.
Serve the delicious Dalma with steamed rice topped with a dollop of ghee.
Panch phoran is the special blend of 5 spice mix used in Odia Cusine. It has equal quantities of Cumin seeds(jeera), Mustard Seeds(rai), Fennel Seeds(saunf), Fenugreek Seeds(methi dana) and Onion seeds / Nigella (Kalonji)
The more the vegetables you add, the dalma becomes wholesome and delicious. But if you do not find all the vegetables, you can still make dalma with whatever vegetables you have.
Do not skip the roasted powder seasoning as it adds a good flavor to this recipe.