Sukhua Dalma
Sukhua Dalma deviates from the original vegetarian recipe of Dalma by including dried fish (sukhua) as an ingredient.
Yield: 4 people
Equipment
- 1 medium-sized Potato, diced
- 1 1 medium-sized Eggplant, diced
- 1 Raw banana, diced
- 100 Grams Pumpkin, diced
- 50 Grams Harad daal ( Pigeon pea )
- 1 large Onion, finely chopped
- 8 -9 cloves of Garlic
- 5 Curry Leaves
- 1 Tejpata
- 2 Pinches Mustard Seeds
- 50 Gram Dried Kokoli Fish (Without Salt)
- 2 Pieces Dalchini
- 1 Spoon garam masala
Instructions
- Dice the vegetables (potato, eggplant, raw banana, pumpkin) into small, uniform pieces.
- In a heavy-bottomed saucepan, combine the daal, vegetables, dalchini piece, water, and salt. Cook until the daal and vegetables are tender, about 15-20 minutes. ( You can do the whole process in a presure cooker )
- Rinse and season the dried kokoli fish with a pinch of turmeric and salt.
- Heat a separate skillet over medium heat and add the fish. Cook until golden brown and set aside.
- In a food processor, combine the onion, garlic, red chili, and dalchini to form a fragrant masala paste.
- In a separate saucepan, heat the oil over medium heat and add the mustard seeds. Once they begin to pop, add the tejpata and curry leaves, allowing them to release their aromatic oils.
- Add the masala paste and garam masala, sauteing until the raw masala's smell has faded, about 5 minutes.
- Put boiled daal to cooked Masala and cook for a few more minutes, until the flavors have melded together.
- Finally, add the cooked Kokoli fish and cook for an additional 5 minutes. Season with salt to taste.
- Serve your sukhua dalama with steaming hot rice .
