Dalma with Chuda Ghasa

Chuda Ghasa and Dalma is a popular breakfast combination in Odisha. The yellow lentils cooked with vegetables and generously tempered with spices perfectly balance and complement the sweet beaten rice dish. Chuda ghasa - Buta Dalma ( a local variation) is very popular in Puri district of Orissa while Chuda Kadamba and Badia Dalma (another variation) is popular in Chandanpur.

Chuda ghasa is a an important part of the prasad prepared during Ganesh Puja / Saraswati puja. I had prepared this combination for the recent Ganapathy celebrations.

For the Dalma -

Cooking time required: 20-25 mins (approx)

Ingredients: Dal (200 gms), vegetables ( beans(4-5 nos), green banana( half ), raw papaya(100 gm), tomato ( 1nos), potato ( 1 small ), drumsticks (2-3 nos ), green chilli ( 1 no.), cumin seeds (1 tsp), saunf (1 tsp), ghee (2-3 tsp), cumin-chilli powder (1/2 tsp), turmeric powder(1/2 tsp), salt, coriander leaves.

Preparation : Wash the dal and put in a pressure cooker. Add sufficient water cover dal and stand about 2-3 inches above it. Wash and cut vegetable into medium sized pieces . Keep the drumsticks aside and add rest of the vegetables to dal. Add turmeric powder and salt, and close the lid. Cook on medium flame.Allow for 2 whistles. Remove from fire and keep aside for 5-6 mins. Open lid, add the drumstick pieces and close lid. Put on stove for 3-4 mins on high flame. Remove from fire and keep aside.

Heat ghee in a pan. Add cumin and saunf seeds. Pour the spluttering seeds over the cooked dal. Add chilli-cumin powder and mix. Garnish with coriander leaves.

For the Chuda Ghasa -

Cooking Time Required: 30-35 mins

Ingredients: Chuda ( Beaten rice, 1 cup ), finely grated coconut ( 1 cup ), ghee ( 3-4 tsp ), sugar ( 4-5 tsp ), food-grade camphor ( 1 small cube ).

Preparation: Grind the chuda in a mixer-grinder to a coarse consistency. Transfer to a plate/ flat surface. Add the sugar and ghee.

Rub the mixure between the fingers so that it forms coarse granules. ( This is the toughest part ). The ghee and sugar should get mixed evenly .

Add the grated coconut and the powdered camphor. Mix throughly . Sprinkle a little amount of water if it feels too dry.

Consume within a day or two as the moisture content of the grated coconut makes it soggy.