### TranslatedIngredients: 1 cup Yellow Moong Dal (Split) - roasted,2 cups Mixed vegetables - cut to bite size,1 teaspoon Panch Phoran Masala,2 tablespoons Fresh coconut - grated,1 teaspoon Ginger - grated,1 teaspoon Turmeric powder (Haldi),3 Dry Red Chilli,1 Bay leaf (tej patta),1 tablespoon Cumin seeds (Jeera),1 tablespoon Ghee,Salt - to taste,3 cups Water,1/4 teaspoon Cumin seeds (Jeera),1/4 teaspoon Mustard seeds,1/4 teaspoon Fennel seeds (Saunf),1/4 teaspoon Kalonji (Onion Nigella Seeds),1/4 teaspoon Methi Seeds (Fenugreek Seeds) ### PrepTimeInMins: 20 ### CookTimeInMins: 40 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Oriya Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Odiya Style Moong Dalma Recipe, soak moong dal in warm water for half an hour. Get prep with the other ingredients as well.Into a pressure cooker add bay leaf, moong dal and mixed vegetables and pressure cook the dal and vegetables for two to three whistles. Let the pressure release naturally and keep aside.In a pan, dry roast cumin seeds and dry red chilli. Take the spices off pan to cool. Once they cool down, dry grind them and keep it aside.In the same pan heat ghee and  add panch phoran, ginger and dry red chillies saute for a few seconds. Once the ginger is done add the cooked moong dal-vegetables and mix well. Add more water if required to adjust consistency to suit your taste. Simmer for 5 minutes.Mix grated coconut to the Moong Dalma recipe and switch off flame. Transfer Odiya Style Moong Dalma into a serving bowl and garnish with roasted cumin powder, red chilli powder, coconut.Serve Odiya Style Moong Dalma Recipe (No Onion No Garlic) with roti/chapati and hot Steamed Rice for weeknight dinner.
