Recipe of Super Quick Homemade Habisa Dalma: Temple Style- Satwik

Habisa Dalma: Temple Style- Satwik. Habisa Dalma is a Satwik Odisha recipe consumed in the month of Kartik, which is the harbinger of winter. Traditionally it is believed that eating any kind. Sibani's Diary. उड़ीसा स्टाइल दालमा DALAMA - Oddisa Style.

Habisa Dalma is a Satwik Odisha recipe consumed in the month of Kartik, which is the harbinger of. Kartika month special puri temple style habisa. Habisa Dalma is a Satwik Odisha recipe consumed in the month of Kartik, which is the harbinger of winter.

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, habisa dalma: temple style- satwik. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Habisa Dalma is a Satwik Odisha recipe consumed in the month of Kartik, which is the harbinger of winter. Traditionally it is believed that eating any kind. Sibani's Diary. उड़ीसा स्टाइल दालमा DALAMA - Oddisa Style.

To begin with this particular recipe, we have to prepare a few ingredients. You can have habisa dalma: temple style- satwik using 20 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Habisa Dalma: Temple Style- Satwik:

1. {Get 400-500 gms of Fresh Veggies: All Diced, in similar sizes- (I’ve used- Sweetpotato, Arbi, Suran, Carrots, Potato, Cauliflower, Brinjals, Pumpkin, Green (Raw) Papaya & Coconut).
2. {Prepare 2tsp of Salt (altogether) or To Taste.
3. {Take 1 tsp of Sugar: (I’ve used Jaggery) or To Taste.
4. {Prepare 1/2 Cup of Tuvar/Arhaar Dal.
5. {Take 1/4 Cup of Yellow Moong Dal.
6. {Make ready 1/4 Cup of Chana Dal: (All the 3 Dal should be well soaked before pressure cooking with just 2 Cups Water (RT), initially).
7. {Take 1/4 Cup of Fresh Coconut: Finely Grated.
8. {Take 4-6 tbsps of Ghee.
9. {Take 3-4 of Whole Dry Red Chillies (Split into 2 halves).
10. {Make ready 1 tbsp of Ginger Paste or Grated.
11. {Make ready 3-4 of Green Chillies.
12. {Get 2 tsp of Cumin Seeds.
13. {Prepare 2 of Bay Leaves: Optional- (I’ve not used).
14. {Get 3 tbsp of : Roasted Masala Powder: Cumins & Dry Red Chillies.
15. {Get 1 tsp of Roasted Methi Powder.
16. {Take 1/2 tsp of Hing/Asafoetida: Optional.
17. {Get 1 tsp of Turmeric Powder.
18. {Make ready 1 tsp of Red Chilli Powder.
19. {Make ready 1 Cup of Fresh Tomatoes: Chopped.
20. {Make ready 2-3 Cups of Water (Hot): For Cooking Entirely.

Habisha or Habisa Dalma is typically prepared in the month of 'Kartik' in Odisha, especially in Puri- the land of Lord Jagannath, when many Odias observe "habisha" in which only satwik( veg without onion -garlic-mustard oil) and humble food is consumed. Habisha Dalma is mainly prepared in the month of 'Kartik' in our Odisha, especially in Puri, when many Odias observe "Habisha" in which only Satwik and humble food is consumed. The specific dish for this month is Habisha Dalma made out of Moong Dal with Kadali (Raw Banana), Saru (Colocasia), Oou. Habisa Dalma is a very special and traditional recipe of Odisha.

Instructions to make Habisa Dalma: Temple Style- Satwik:

1. Wash, Clean & Parboil the Dal by adding some salt & turmeric powder to it- in the Pressure Cooker by giving 3-4 whistles: The Dal should be just 50-60% cooked & not completely mushy- (Dal should be soaked at least for 30 mins time before pressure cooking).
2. Wash all the Veggies & set aside: Heat up a large kadhai/wok over the medium-high flame & add in the ghee to it to release its aroma.
3. Now, Sauté all the veggies into the same- altogether but not fully fried, just 50-60%, As it need be again recooked with the parboiled Dal as per its original procedures.
4. Once done: Transfer the same to a Separate Bowl/Dish- Now, in the same Pan/Wok/Kadhai- Add in the rest of the ghee & then add in the tempering spices- Dry Red Chillies, Cumin Seeds & Bay Leaves (if using) & Hing too.
5. Let it release its fragrances & start spluttering- Add in the Coconut (Sauté for about 1-2 mins time), Turmeric & Red Chilli Powder & the Chopped Tomatoes & Ginger Paste- Sauté until a bit soft.
6. Add in the salt & jaggery & keep sautéing until it starts turning a bit mushy-.
7. At this point: Add in the Parboiled Dal & all the Sautéed Veggies, very carefully & cautiously (it can splash onto your body, at this point- if not careful) & give it all, a really good mix.
8. Pour in 2-3 Cups Water (Hot) to get the entire thing properly well cooked altogether in the slow cooking process- Everything Together- Cover the lid & reduce the flame to low.
9. Keep stirring & checking occasionally in between- Check on the salt & sugar balance: The veggies should be well cooked along with the Dal but won’t get mushy at all & would retain its perfect shapes & sizes- As is, yet absolutely soft & juicy while eating.
10. The Dal will also get thicker now & come to its correct consistency- Once the cooking is done ✅.
11. Now, add in the Roasted Spices (Both), a fresh dollop of ghee & garnish with some more grated coconut to finish with....
12. Turn off the flame and allow it to rest on the oven top for another 15 mins time to all the essence of the spices & ghee to incorporate into the same perfectly.
13. Serve it hot with piping hot steamed rice or roti/chapatis...with another dollop of the ghee on the Hot Rice 🍚 melting down...making it taste, just heavenly 😋💁🏻‍♀️.

That is prepared in the month of Kartik and served with arua anna (cooked raw rice). Many odias observe 'habisa' in which only 'satwik' (veg without onion, garlic, and mustard oil) food is taken. It is a special kind of dal which is of medium. Without some key ingredients this is not the perfect recipe but defintiely a good attempt at making the Habisa Dalma. Prepare this Temple style dalama masala in your own kitchen.

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