Latest Recipe Habisa Dalma Temple Style Satwik Home Style

Simple recipe ultimate Habisa Dalma: Temple Style- Satwik easy, delicious, practical.

20 ingredients, 13 steps, cooking Habisa Dalma: Temple Style- Satwik

Good Afternoon mother, at this time you can cook recipe Habisa Dalma: Temple Style- Satwik with 20 ingredients and 13 steps. Below this is how to prepare, please carefully carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 20 ingredients and 13 stages of easy cooking Habisa Dalma: Temple Style- Satwik.

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Ingredients all Habisa Dalma: Temple Style- Satwik

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

If all main ingredients Habisa Dalma: Temple Style- Satwik it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

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Process Cooking 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) brqq
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 brqq
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 brqq
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 brqq
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 brqq
6. Add in the salt & jaggery & keep sautéing until it starts turning a bit mushy- brqq
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 brqq
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 brqq
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 brqq
10. The Dal will also get thicker now & come to its correct consistency- Once the cooking is done ✅ brqq
11. Now, add in the Roasted Spices (Both), a fresh dollop of ghee & garnish with some more grated coconut to finish with… brqq
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 brqq
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 😋💁🏻‍♀️ brqq
14. Finish and Enjoy.

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