Odia dalma with rice

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 150 g toor dal (split pigeon pea), about 3/4 cup (180 ml)
• 150 g pumpkin (kaddu), cubed
• 100 g raw banana (kacha kela), peeled and cubed
• 100 g brinjal (baingan / aubergine), cubed
• 100 g potato, cubed
• 0.5 tsp turmeric powder (haldi)
• 2 tbsp ghee
• 1 tsp cumin seeds (jeera)
• 1 chilli dried red chilli
• 1 leaf bay leaf (tej patta)
• 1 pinch asafoetida (hing)
• 250 g rice, about 1 1/4 cups (300 ml)
• 1 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Wash the rice and cook in plenty of water until tender; drain and keep warm.
2. 2Step 2. Pressure-cook the toor dal with the pumpkin, raw banana, brinjal, potato, turmeric and 700 ml water for 3–4 whistles, until the dal and vegetables are completely soft.
3. 3Step 3. Mash lightly and add salt, then simmer uncovered for 5 minutes to thicken slightly.
4. 4Step 4. Heat the ghee in a small pan, add cumin seeds, dried red chilli, bay leaf and asafoetida, and let them sizzle for a few seconds.
5. 5Step 5. Pour the tempering over the dalma and stir through.
6. 6Step 6. Serve hot over the steamed rice, about 1 katori (150 g) of rice per portion.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.