👨‍🍳 作り方

1. 1

   Wash the dals thoroughly and soak them for about 15 minutes. Drain and rinse.

   💡 プロのコツ: Soaking the dals helps them cook faster and more evenly.
2. 2

   In a pressure cooker, combine the soaked dals, mixed vegetables, bay leaf, turmeric powder, grated coconut, slit green chilies, and salt. Add 4 cups of water.

   💡 プロのコツ: Ensure vegetables are cut into uniform sizes for even cooking.
3. 3

   Close the lid and cook for 1 whistle on medium heat, then simmer for 3 minutes. Turn off the heat and let the pressure release naturally.

   💡 プロのコツ: Cooking time may vary depending on the pressure cooker and type of dals used.
4. 4

   Once the pressure is released, open the cooker. If the consistency is too thick, add a little hot water and mix well.

   💡 プロのコツ: Dalma should have a thick but pourable consistency.
5. 5

   For the tempering: Heat ghee in a small pan. Add panch phoron and dried red chilies. Let them splutter.

   💡 プロのコツ: Be careful not to burn the spices.
6. 6

   Pour the tempering over the cooked dal and vegetable mixture. Mix gently.

   💡 プロのコツ: The tempering adds a crucial layer of aroma and flavor to the Dalma.
7. 7

   Serve hot with steamed rice, roti, or puri.

   💡 プロのコツ: A dollop of ghee on top enhances the flavor.