A Simple Staple with Sacred Roots –
📜Origin and Cultural Significance—
Warm, rooted, wholesome and deeply rooted in tradition, Harar dal dalma is a regular feature in most Odia households. Toor dal (Arhar dal) and a mix of seasonal vegetables is a soul-satisfying satvik classic, commonly served during festive occasions and ancestral pujas, where no onion-garlic meals are prepared.
Its clean, comforting flavours — brought together with just turmeric, bay leaf, cumin, and a touch of ghee — make it ideal for days of occasional fasting and traditional wellness. The dish speaks to Odia philosophy of simplicity, where food is as much about wellness and balance as it is about taste.
Often paired with plain rice or roti- It’s a quiet companion to everyday meals, echoing age-old kitchen wisdom passed down through time.
A Dish Steeped in Tradition & Community Bonding— 🤝
Harar Dal Dalma may not be as widely known as the classic Odia Dalma, but it holds a quiet charm of its own. In this version, a touch of Ayurveda meets tradition—thanks to the use of Harar (Terminalia chebula), a medicinal fruit celebrated for its healing properties. Cooked with either moong dal or arhar dal, this dish was once a go-to in rural kitchens, especially during seasonal changes or after heavy festive feasting. Though not often seen today, it was a trusted staple in temple kitchens and humble homes alike—nourishing, grounding, and deeply connected to Odisha’s way of life.
Simple in ingredients but layered in meaning, Harar Dal Dalma brings together the wisdom of tradition, the goodness of health, and the beauty of sustainable cooking—all in one comforting bowl.
🍽️ How to Make Harar Dal Dalma at Home—
Equipment Needed:
✔️Pressure Cooker / Heavy-Bottomed Pot – To cook the Harar Dal (Toor dal) until soft.
✔️Kadai or Pan – For tempering (Chaunk) the spices.
✔️Ladle (Karchi) – This is used to stir the dal.
✔️Knife & Chopping Board – To cut vegetables like raw banana, pumpkin, and papaya.
✔️Strainer (Channi) – To wash and drain the harar dal before cooking.
✔️Mortar & Pestle (Sil Batta) – Optional, for freshly grinding cumin (jeera) and other spices.
✔️Measuring Cups & Spoons – To measure dal, water, and spices accurately.
Optional Equipment for Enhanced Taste:
✔️Clay Pot (Handi) – If you want to cook traditionally for an earthy flavour.
✔️Wooden Spatula (Chaluni/Katha) – Traditional Odia cooking often uses wooden spatulas for stirring.
✔️Grinding Stone (Sil Batta) – If you prefer making fresh jeera-lanka (cumin-chilli) paste instead of using powdered spices.
Main Ingredients:
Harar Dal (Toor Dal) – 1 cup
💧 Water – 3–4 cups (adjust as needed)
Turmeric Powder (Haladi Gunda) – ½ teaspoon 🌼
🧂 Salt (Luna) – To taste
Vegetables (Traditional Odia Dalma Vegetables):
🎃 Pumpkin (Kakharu) – ½ cup, diced
🍌 Raw Banana (Kancha Kadali) – ½ cup, diced
🍈 Papaya (Kancha Amrutabhanda) – ½ cup, diced
🍆 Brinjal (Baigana) – ½ cup, diced
🌿 Drumsticks (Sajana Chhuin) – 2–3 pods, slice into 2-inch segments
For Tempering (Chaunk):
🧈Ghee or Mustard Oil (Ghee/Sorisa tela) – 1 tablespoon
🌟 Panch Phutan (Odia Five-Spice Mix) – 1 teaspoon
🌶️Dry Red Chillies (Sukhila Lanka) – 2
🍃Bay Leaf (Tejapatra) – 1
For Flavouring:
🟤Cumin Seeds (Jeera) – 1 teaspoon (roasted and ground)
🔥 Dry Red Chilli (Sukhila Lanka) – 1 (roasted and ground with cumin)
🥥 Grated Coconut (Nadia Kora) – 2 tablespoons (optional, for extra richness)
Garnish (Optional):
🌿Coriander Leaves (Dhaniapatra) – Chopped, for freshness
🧈 Ghee (Desi Ghee) – 1 teaspoon (for extra aroma)
🥄 Step-by-Step Cooking Instructions— 👩🍳
Rinse and soak the dal:
- Wash 1 cup of Harar Dal (Toor dal) thoroughly and soak it in water for 30 minutes for easier cooking, as it helps soften the dal.
Boil the dal and vegetables together:
- Cook the dal – In a deep pot or pressure cooker, add the soaked dal with 3-4 cups of water, ½ tsp turmeric powder, and salt to taste.
- Toos the vegetables like pumpkin, raw banana, brinjal, drumsticks. Cook till dal and vegetables are soft but not mushy.
- Cook for 2-3 whistles on medium heat.
- Once cooked, lightly mash the dal with the back of a ladle/dali chatu for a thicker consistency. Keep aside.
Prepare the Tempering (Chaunk)
- In a Chatti or ladle, heat 1 tbsp ghee or mustard oil.
- Add 1 tsp Panch Phutan, 2 dry red chillies, and 1 bay leaf. Let it sizzle until aromatic- do not burn.
- Pour this chaunk into the dalma. Mix gently and simmer for 5-7 minutes.
Final Garnish & Serving
- Sprinkle in dry red chillies & roasted cumin powder.
- Sir in grated coconut(optional) for richer taste.
- To garnish, add freshly chopped coriander leaves (dhanya patta), and a tsp of ghee to enhance aroma and taste.
- Serve with steamed rice or rotis.
🍵Best Ways to Enjoy Harar dal dalma/toor dal dalma—
🥢🍽️ Traditional Pairing:
✔️With Steamed Rice (Arna Bhata) – The most beloved companion, plain rice, lets the dalma’s rustic flavours shine through, making every bite wholesome and comforting. To bring the authentic taste, add some ghee on top.
✔️ Stir-Fried or sauteed green Vegetables (Saaga Bhaja) – Poi Saaga (Malabar spinach), methi saaga, Kosala saaga, Sajana Saaga- with mustard oil add a crunchy, earthy contrast to the soft texture of dalma, alongside simple vegetable fries like potato (aloo bhaja), raw banana (kancha kadali bhaja), or bitter gourd (kalara bhaja).
✔️With Chutney or Khatta – Pair with tomato khatta (sweet & tangy tomato chutney) or amba khatta (mango chutney) for a traditional Odia touch.
✔️Aloo Chakata with mustard oil – Simple, fiery and nostalgic-mashed potatoes blended with chopped green chillies, raw onions, raw mustard oil, and a pinch of salt (as required) create a comforting side item contrasting with dalma.
✔️Badi Chura – A crunchy, spicy mix of sun-dried dal dumplings (Badi/Bari), crushed with garlic (if not observing satvik), chopped green chillies, and onions (optional) — is a fiery, flavourful side dish that brings depth to the meal.
- For extra punch, chopped onions can be added just before eating, but never too early, as the moisture will cause the crunchy Badis to become soggy and lose their signature crispness.
✔️Coconut-curd Pachedi (Nadia-dahi Pachedi) – A cool, refreshing curd-based side dish with grated coconut, pomegranate seeds and chopped cucumbers, tempered with curry leaves, red chillies and mustard seeds to balance the warmth of dalma.
- Temple-Style Simple Meal – For a Satvik experience, keep it simple with rice, dalma, and a banana on the side—reminiscent of temple offerings.
🍹 Beverage Pairings:
Traditional Odia Beverages:
✔️Chaas (Mattha) / Odia Buttermilk – A cooling, probiotic-rich drink made from curd, water, roasted cumin powder, and salt. It balances the warmth of Harar Dal.
✔️Pakhala Torani – The fermented rice water (torani) from Pakhala Bhata acts as a natural probiotic and aids digestion.
✔️Bel Pana (Wood Apple Drink) – A mildly sweet and tangy summer drink made from bel fruit, jaggery, and black pepper, helping in digestion.
✔️Sattu Drink (Chhatua Sharbat) – A protein-rich beverage made from roasted gram flour, water, jaggery, and lemon, perfect for a nutritious pairing.
Light & Refreshing Options:
✔️Lemonade (Nimbu Pani) – A simple lemon drink with a pinch of black salt and mint to enhance digestion.
✔️Jeera Pani (Cumin Water) – Cooled cumin-infused water with a hint of black salt helps in digestion and pairs well with Dalma.
✔️Coconut Water (Daab Pani) – A natural, hydrating drink that cleanses the palate after a hearty meal.
Warm & Comforting Options:
✔️Ginger Tea (Adrakh Cha) – A mild, spiced tea made with ginger and cardamom, great for winters.
✔️Turmeric Milk (Haladi Doodh) – A warm and soothing drink that complements the nutritional benefits of horse gram.
🍮 Sugary Delights to Wrap Up:
✔️Temple-Style Sweets (Mahaprasad-Inspired)
- Chenna Poda – The famous caramelised paneer cake from Odisha, offering a rich, mildly sweet contrast to Dalma.
- Kheeri (Odia Rice Kheer) – A creamy rice pudding made with milk, rice, and cardamom, perfect after a wholesome meal.
- Khaja – A crispy, sugar-glazed layered pastry often served as part of Jagannath Mahaprasad.
✔️Light & Cooling Desserts
- Rasabali – Soft chhena (cottage cheese) patties soaked in thickened, saffron-flavoured milk, offering a mild sweetness.
- Gaja (Sugar-Coated Fried Sweet) – Deep-fried flour-based sweets coated with sugar syrup, great for a crunchy contrast.
- Khira Gaintha – Soft rice flour dumplings simmered in thickened, cardamom-infused milk.
- Malpua – Deep-fried sweet pancakes soaked in sugar syrup, balancing the earthy flavours of Dalma.
✔️Simple & Quick Sweets
- Chuda Ghasa – Flattened rice mixed with ghee, jaggery, and grated coconut, offering a quick, no-cook dessert.
- Moong Dal Halwa – A rich, nutty halwa made from moong dal, ghee, and jaggery, adding warmth and depth to the meal.
🔄 Storage & Leftover Tips—
Short-Term Storage (Within 24 Hours)
- Room Temperature (for a few hours only) – If the weather is cool, you can keep Dalma in a covered pot for 4–5 hours. Avoid keeping it out for too long in hot climates, as it may ferment.
- Refrigeration (Best for 1–2 Days) – Store in an airtight container in the fridge.
Reheating Tips:
- Stovetop Method: Reheat on a low flame with a splash of water to maintain consistency. Stir occasionally to prevent sticking.
- Microwave Method: Heat in short bursts of 30–40 seconds, stirring in between to ensure even heating.
Freezing:
- Freezing is not recommended for Dalma as the texture of vegetables may change after freezing, making them mushy.
🧼Tips to Keep Dalma Fresh Longer:
✔️Use fresh vegetables – Avoid overripe or mushy ones to maintain texture after storage.
✔️ Avoid repeated reheating – Take only the needed portion out of the fridge and heat it separately.
✔️ Add fresh tempering – If stored for more than a day, freshen up the flavour by adding a new tadka (tempering) with ghee and roasted cumin powder before serving.
🌿 Health Benefits of Harar Dal Dalma—
High in Plant-Based Protein
- Harar Dal (Toor dal) is a great source of protein, essential for muscle growth and repair.
- Great for vegetarians and vegans looking for a protein-packed meal.
Aids Digestion & Gut Health
- The satvik preparation is gentle on the stomach. Free from gluten and additives.
Helps in Weight Management
- Low in fat but high in protein and fibre, making it a filling meal that prevents overeating.
- Slow-digesting carbs help in maintaining steady energy levels.
Improves Immunity & Reduces Inflammation
- Cumin, Turmeric, and drumsticks have anti-inflammatory and antibacterial properties.
- Vegetables like pumpkin and raw banana provide essential vitamins for immune support.
🍲 A Bowlful of Odisha’s Culinary Essence— 🍲
Harar dal dalma beautifully captures the heart of Odia home cooking —simple, soulful, and steeped in tradition. With every spoonful, it speaks of a culture that finds richness not in excess, but in balance — of flavours, nutrition, and spiritual connection.
Whether cooked during festivals, observed as part of a satvik meal, or served on an ordinary day with extraordinary warmth, this dish remains a timeless expression of Odisha’s deep-rooted culinary identity.
In embracing Harar Dal Dalma, you’re not just savouring food—you’re preserving heritage, one humble bowl at a time.
