Recipe of Favorite Habisa Dalma: Temple Style- Satwik

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, habisa dalma: temple style- satwik. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Habisa Dalma: Temple Style- Satwik is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Habisa Dalma: Temple Style- Satwik is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

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

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

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 😋💁🏻‍♀️

So that’s going to wrap this up with this special food habisa dalma: temple style- satwik recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!