Avinash's Post

●HABISA DALMA is a very special & traditional recipe of Odisha, which is prepared only in the month of Kartik. ●This is a unique kind of Dalma that is prepared without turmeric & the unroasted splitted green gram. Only a few vegetables are allowed for this recipe which are indigenous like arrowroot, sweet potato, greater yam, colocasia, elephant apple, raw banana, sesbania green as per Kartik Mahatmaya Holy Book. Hence it looks pale in colour. ●In the typical way of preparing habisa dalma, no tempering of cumin, red chillies, bay leaf or any masalas. Potato, tomato, coriander leaves are also restricted because of its foreign origin & use of sugar is prohibited rather jaggery is used. ●As 'HABISA' was primarily observed by widows in the earlier times, certain restrictions are imposed on the diet but equally nutritious. But nowadays few married women observe the fasts & even rare men. ●This changing profile of the devotees following Habisa has brought about a lot of change in the way this dalma is now prepared. Now people have also started adding various other vegetables, roasted red chilli cumin powder & my grandmother used to avoid grated coconut & ginger though allowed as per holy book. This dish is not cooked with a concept of relishing it but the whole idea of penance & spirituality. ●Even tempering is also avoided in case of widows known as "HABISIYANI" in Odia who observe this particular strict ritual. They use only ghee for the preparation. Sharing the simple recipe how its cooked at our home: PROCESS: ●Clean & wash 1 cup moong dal(polished split green gram) ● Clean & peel 2 raw banana into square pieces, 5-6 colocasia, 1 petal of elephant apple. ●Heat a cooking pan & add 3 cups water & salt to taste. Once it starts boiling add the vegetables except elephant apple. ●Once they are half cooked add the moong dal & little jaggery. ● Cook it in medium flame for 10-15 mins then add elephant apple by mashing & cook for another 2 mins & turn off the gas. ● For tempering heat 2-3 tablespoon desi ghee, then add 1 teaspoon whole cumin seeds & 1-2 dried red chillis, then add this into the prepared dal. #habisadalma #kartikmonth #odiacuisine #reeitfeelit

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This post was published on 23rd October, 2025 by Avinash on his Instagram handle "@bhukadinsan (MasterChef Dr. Avinash Patnaik 🧑‍🍳)". Avinash has total 47.8K followers on Instagram and has a total of 1.1K post.This post has received 996 Likes which are lower than the average likes that Avinash gets. Avinash receives an average engagement rate of 2.65% per post on Instagram. This post has received 26 comments which are lower than the average comments that Avinash gets. Overall the engagement rate for this post was lower than the average for the profile. #odiacuisine #reeitfeelit #kartikmonth #habisadalma has been used frequently in this Post.