Was searching for inspiration to write something on Dumur er Dalna and came to this site from my friend Sayantani. She covered it all. She has articulated it so well and all of them are even my points. Something as humble as Indian fig, available in abundance, but not very popular, has been transformed into a delicious dish sans onion or garlic by the home chefs of Bengali home.
My mom prepares the most delicious Dumur er dalna in the world. Few days back, when she was staying with us, she bought some dumur from the market all by herself and painstakingly processed it. I didn’t touch any other dish , except had my dinner only with this dalna.
Ingredients for Dumur er Dalna
- Dumur or Indian Fig – 300 gms
- Green peas – 1 small bowl
- Potato – 1, peeled and cubed
- Ginger paste – 1 tbsp
- Coriander powder – 1/2 tbsp
- Cumin powder – 1/2 tbsp
- Red chilli powder – 1 tsp
- Salt, Turmeric
- Sugar – a pinch to balance the taste
- Bayleaf, Cumin seeds and Hing for tempering
- Whole garam masala ( cinnamon, cloves, green cardamom) for tempering
- Mustard oil and ghee for cooking
How to make Dumur er Dalna
Soak and wash the dumur thoroughly and then strain the water.
To process the dumur, cut it in half and then remove the flowers from inside using a sharp tip of your knife or a spoon.
This is how it looks like while removing the inside cavity of Dumur.
Once all are cleaned, pressure cook for 1 whistle and let it cool down completely.
In the mean time mix the ginger paste, salt, cumin powder, coriander powder, turmeric and red chili powder in a bowl.
Strain the boiled dumur and mash it lightly.
In a pan, heat mustard oil and fry the potato cubes till golden brown. Remove from pan and keep aside.
In the same pan, heat a spoonful of ghee along with remaining mustard oil. Add the bayleaf, cumin seeds along with hing and after 30 seconds ,add whole garam masala.
Add the masala mix prepared earlier in 1/3 cup of water and mix with whole spices.
Fry the masalas till oil starts coming out. Then add the mashed dumur and mix well.
Stir and vegetable with masala after adding the potato cubes. Stir till the water evaporates completely and the mixture become dry. I have used packaged green peas henced added it at this stage. If you are using fresh peas, add it at the beginning while adding the mashed dumur. Adjust the salt at this point.
Add a cup of hot water and let it boil for 6-7 minutes. Your potatoes should get cooked by that time.
Depending on your gravy requirement, adjust the amount of water. Check for seasoning and add half tsp of sugar to enhance the taste. Add a dollop of ghee at the end.
Serve with plain rice.