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Home Dish Habisa Dalma: Temple Style- Satwik

Habisa Dalma: Temple Style- Satwik

Name: How to cook Habisa Dalma: Temple Style- Satwik - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-10 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Habisa Dalma: Temple Style- Satwik

This is the Satwik Odiya Dal-Curry- which’s usually served to the Lord Jagannath Dev in the Temple !!! Is also popularly known as the Temple Style Dalma: It has its many a variations in its preparation but certain basic things are always the same. The variants are mostly the veggies & even in the tempering spices: Quite a few use the PANCHPHORON but in the authentic temple style the JEERA or the Cumins are used. Even though, there are too many variations in the choice of its fresh Veggies but a few need be therein to be called as the authentic one For Eg. Raw Papaya, Arbi, Ratalu, Eggplants, Potato, Carrots, Pumpkin & Suran- in addition to these- One can change accordingly to his/her own choice & availability ! Also, Coconut is an integral part of this recipe alongwith the roasted cumins & red chilli powder & roasted methi powder & desi cow ghee is used- in place of the sugar, jaggery is used too. Tuvar-Chana-Moong Dal are the basic essentials for making of the same ! The taste is absolutely out of the world for sure, without any extravaganza of spices & this is evidently without any onions & garlic being the Satwik Dish !!!

Ingredient

Food ration :

8-10 people

Cooking time :

1 hr (prep to dish)

400-500 gms

Fresh Veggies: All Diced, in similar sizes- (I’ve used- Sweetpotato, Arbi, Suran, Carrots, Potato, Cauliflower, Brinjals, Pumpkin, Green (Raw) Papaya & Coconut)

2tsp

Salt (altogether) or To Taste

1 tsp

Sugar: (I’ve used Jaggery) or To Taste

1/2 Cup

Tuvar/Arhaar Dal

1/4 Cup

Yellow Moong Dal

1/4 Cup

Chana Dal: (All the 3 Dal should be well soaked before pressure cooking with just 2 Cups Water (RT), initially)

1/4 Cup

Fresh Coconut: Finely Grated

4-6 tbsps

Ghee

3-4

Whole Dry Red Chillies (Split into 2 halves)

1 tbsp

Ginger Paste or Grated

3-4

Green Chillies

2 tsp

Cumin Seeds

Bay Leaves: Optional- (I’ve not used)

3 tbsp

: Roasted Masala Powder: Cumins & Dry Red Chillies

1 tsp

Roasted Methi Powder

1/2 tsp

Hing/Asafoetida: Optional

1 tsp

Turmeric Powder

1 tsp

Red Chilli Powder

1 Cup

Fresh Tomatoes: Chopped

2-3 Cups

Water (Hot): For Cooking Entirely

Cooking instructions

* Step 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)

* Step 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

* Step 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

* Step 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

* Step 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

* Step 6

Add in the salt & jaggery & keep sautéing until it starts turning a bit mushy-

* Step 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

* Step 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

* Step 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

* Step 10

The Dal will also get thicker now & come to its correct consistency- Once the cooking is done ✅

* Step 11

Now, add in the Roasted Spices (Both), a fresh dollop of ghee & garnish with some more grated coconut to finish with...

* Step 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

* Step 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 😋💁🏻‍♀️