Why this recipe works
Dalma is smart everyday nutrition: toor dal is cooked together with the vegetables, so one pot gives you plant protein, fibre and a good serving of veg. Traditionally it uses no onion or garlic, its flavour comes from a bhaja masala of dry-roasted cumin and chilli, ground fresh, plus coconut and a ghee tadka.
Ingredients
Method
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1
Cook the toor dal with the vegetables, turmeric and ginger until both are soft.
Why together: cooking dal and vegetables in one pot lets them share flavour and gives a complete plate, protein and fibre from the dal, vitamins from the veg.
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2
Dry-roast the cumin and dried chilli, then grind to the bhaja masala.
Why roast: dry-roasting deepens the cumin and chilli aromas, this fresh-ground powder is the whole character of dalma.
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3
Stir the bhaja masala and grated coconut into the dal and simmer.
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4
Finish with a ghee tadka of panch phoron and bay leaf.
An honest word
Dalma is a genuinely nourishing everyday meal: dal for protein and fibre, a generous helping of vegetables, and very little oil. There is almost nothing to caveat, which is the point of it. The usual gentle pulse note applies, soaking and thorough cooking ease any wind, and it is a comforting, complete plate with rice.