Dalma

**Prepare the vegetables:** Peel and cut raw banana, yam, brinjal, and pumpkin into medium chunks. Keep them in water to prevent discolouration.

**Cook the dal:** Rinse toor dal and pressure cook with turmeric, green chillies, ginger, and 2 cups water for 3 whistles until soft. Do not mash — the dal should hold its shape.

**Add vegetables to dal:** Open the pressure cooker, add the drained vegetables and chopped tomatoes to the cooked dal. Add salt and 1 more cup of water if needed.

**Simmer together:** Cook on medium heat for 10–12 minutes until all vegetables are tender but not mushy. The consistency should be thick, not watery.

**Prepare the tempering:** Heat mustard oil in a small pan until it reaches smoking point, then reduce heat. Add panch phoron, dried red chillies, and bay leaves. Let them splutter for 30 seconds.

**Add coconut:** Add grated coconut to the tempering and stir for 1 minute until lightly golden and fragrant.

**Combine:** Pour the tempering over the dal and vegetables. Stir gently to combine without breaking the vegetables.

**Final seasoning:** Taste and adjust salt. Garnish with fresh coriander leaves.

**Serve:** Serve hot with steamed rice. Dalma is traditionally served as part of the Odia thali alongside rice, papad, and chutney.