Soak the toor dal for 4-5 hours in water.

Wash the vegetables and cut all into medium pieces of equal sizes.

Add the soaked dal, 3 cups of water, the cut vegetables along with salt and turmeric into the pressure cooker.

Cook until you hear a couple of whistles, then turn the heat to low for a couple of more minutes and turn off the heat.

Allow the pressure to release naturally from the cooker.

Once released, open the cooker and add the red chili powder, cinnamon powder, salt, panch phoran, and a pinch of sugar.

Stir well and adjust the spices to your taste.

Bring the dal to a light simmer while preparing the tadka.

Heat ghee in a small tadka pan, add the red chili and fennel seeds, and allow them to roast until fragrant.

Turn off the heat and pour the seasoning into the simmering Oriya dalma.

Stir in the coriander leaves and turn off the heat.

Cover the Dalma with a lid and let it rest for 5 minutes to allow the flavors to infuse.

Garnish with shredded coconut and chopped coriander leaves before serving.