Pooja's Daalma

Odia New Year—Pana Sankranti—is a day of traditions, but for me, it's also a story of distance, love, and food. I was born and brought up in parts of Gujarat and Maharashtra, far from Odisha. But every year, my mother made sure our home smelled of traditions—of coconut, jaggery, and the aroma of Odia delicacies. Life took me on a different journey—married to a Pahadi, settled in Bangalore, embracing new cultures while still holding onto the old. Now, miles away in Bangalore, I still hold onto these flavors—because traditions are not just about places, they are about people and the love we pour into our food. And now i try to recreate the the dishes from memory whenever I miss home and her cooking!

Ingredients

1 cup toor daal
1 cup pumpkin (peeled & diced)
1 Potato (peeled and diced) 1 cup brinjal (cut into cubes)
1 Carrort (diced)
Cowpea Beans
Papaya (small peeled and diced)
Raw Banana (small peeled and diced)
Ginger (grated) – 1 tsp
Turmeric powder – ½ tsp
Salt – to taste
Water – 3 cups (adjust as needed)

Tempering:

Gramiyaa Wood Cold Pressed Mustard Oil
Dry red chillies – 2
Cumin seeds – 1 tsp
Bay leaf – 1
Asafoetida (hing) – a pinch

To roast and grind (optional):

Cumin seeds – 1 tsp
Dry red chilli – 1

Garnish:

Grated coconut – 2 tbsp (optional but traditional) 
Fresh coriander – a handful

Method

Wash toor dal well. In a pressure cooker, add the dal, turmeric, salt, and about 2.5 to 3 cups of water. Pressure cook for 2–3 whistles until soft.

Add all chopped vegetables and grated ginger to the cooked dal. If needed, add a bit more water. Simmer uncovered or pressure cook for 1 whistle until the vegetables are just cooked but not mushy.

Dry roast cumin seeds and a dry red chilli till aromatic. Cool and grind to a coarse powder.

Add Gramiyaa mustard oil in a small pan. Add cumin seeds, bay leaf, dry red chillies, and hing. Let them splutter.

Pour the tempering into the dal-veggie mix. Add the roasted cumin-red chilli powder if using. Stir gently.

Sprinkle grated coconut and chopped coriander. Serve hot with steamed rice and a dollop of ghee.

Connect with Pooja here .