By Team OFT
It is hard to trace the exact inspiration behind the nomenclature of Dalma, one of the popular Odia dishes. In my opinion it is exactly like a mother’s hug – warm, comforting and ameliorative. Cinema buffs may humour that anything that has ‘ma’ (mother) in it is bound to be a blockbuster!
Indeed, it is. Pair it with Chakuli pitha (a savoury crepe) for breakfast, bhaat (steamed rice) for lunch or ruti (roti or Indian flatbread) for dinner, Dalma is a failsafe that satisfies the tastebuds, nourishes the body and satiates the soul.
ODIA DALMA (Pic Courtesy: OFT)
Prepration
The wholesome Dalma is prepared by cooking lentils with an assortment of fresh seasonal vegetables. This flavoursome blend is then tempered with bay leaves, green chillies, cumin seeds or mustard seeds. As the spices heat up, they sizzle and release their characters in the oil, imparting a nuanced blеnd of aroma and flavours to the recipe. Thе unique aspect of Dalma liеs in the use of these spices and condiments, providing it with a distinct idеntity.
Stories of its Origin
The origin of Dalma has two separate stories. One linked to the Jagannath cult. This school of thought believes that the aborgines in Odisha first worshiped the Lord Jagannath as Neela Madhav far from Puri. They used to cook ‘chana dal’ with their local grown vegetables to make Dalma and offered it to the Lord with steamed rice, ‘saag’ and ghee. This practice is visible even today at Puri Temple and is integral to the temple food culture of Odisha.
As per the other school of thought, it is the gift of Brahmin cooks (Maharajs) and has a link with the Kingdom of Virata around Choudwar in Odisha. The belief is, Bheema (the second of Padav brothers) had entered the Kingdom of Virata to hide in the 13th year of ‘their exile. Once he was very hungry and entered the royal kitchen without permission to eat something. The royal head cook identified him and tasked him to prepare a delicious dish without oil and spices to maintain the secrecy of his identity. Bheem apparently prepared Dalma by using whatever he could gather quickly.
Two schools of thought aside, this dish is a loyal friend, which doesn’t let you fail even when you are short on time because of hectic work schedule, to add a new delicacy during celebrations or simply feeling too lazy to cook much on a Sunday. Besides, it also works as a nutritious treat even for kids, who are picky еatеrs and crinkle their noses at vegetables. Like my daughter says – “for kids like me who do not like to eat dal”.
In short, it’s the ultimate comfort food for most Odias, and lovers of Odia food.
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