Oriya cuisine : dalma

I found the dalma recipe online, at Maansi's cookatheart blog.

Here it is:

Ingredients: (the measures are good for 2 people)
1/4 cup Channa daal

1/4 cup Moong daal (lightly roast the daal)

Vegetables (this dish is perfect to make use of all vegetables u have!) I used 2 cups of mixed veges : Cauliflower, potato, French beans, carrots and peas.

1/2 medium Onion finely chopped

2 tbsp. oil

1 bay leaf

1 tsp Cumin/ jeera

1/2 tsp Panch Phoron (see below)

5 whole Dry red chilies

1/2 tsp grated Ginger

Salt to taste

Do the prep: Dry roast 1 tsp cumin and 3 red chilies. Cool and grid to a powder, this will be used for garnishing

Soak Channa Daal in water for 30 minutes. Dry roast the yellow moong daal.

Boil the Channa daal and Moong daal . When the daal is nearly cooked, pitch in the chopped vegetables and cook till done.

While the daal and vegetables are cooking merrily, heat oil in a wok/ kadhai.

Add Panch Phoron, tejpatta/ bay leaf.

After the PP pops, add the red chilli, ginger and then the finely chopped onion.

Saute till the onion turns translucent.

Add the daal and vegetable mixture. Add salt and cook this for a few mins. Add the cumin-red chilli powder. Dalma is ready!!

Serve with rice or roti.

This is from the wiki on panch puran:

> Panch Puran (also called Panch Phoran, Panch Phoron, or
> Bengali Five-Spice Mix) is a spice mixture used in Indian
> cuisine. It is made of equal parts of five spices:
>
> * fenugreek seed (methi)
> * nigella seed (kalo jira/carraway seed/ajjwain)
> * mustard seed (rai or shorshe)
> * fennel seed (mouri/saunf)
> * cumin seed (jeera)
>