DVIDALA VRATHA ದ್ವಿದಳವ್ರತ

Ashwayuja Shudda Ekadashi
to Karthika Shudda Dashami

During this period, one should avoid DvidaLaas (ದ್ವಿದಳ) and bahu-bIja (ಬಹುಬೀಜ) vegetables.

DvidaLa refers to any seed or vegetable which when broken or fried splits into two halves. Examples of such items are All Dalls, green peas (baTani).
Bahu-bIja refers to any fruit or vegetable that contains multiple seeds and is covered by an external skin. Examples of such items are apples, grapes, pomegranate, cucumber and so on.

Vegetables & others permitted –

• Banana and banana products like balekai, Baledindu, Bale Flower, etc.
• White Dantu soppu, Agase Soppu, Karimevu, Doddipatre soppu, etc.
• Genasu, Suvarna Gadde, Saamegadde, Coconut, ginger
• otata ( Udupi side people are taking it)
• Pacha karpoora can be used for theertha (some are using)
  If Dwidala vratha is not observed, it is just like eating insects.

dvidaLa vrata sankalpa
ಕಾರ್ತಿಕೇ ದ್ವಿದಳಂ ಧಾನ್ಯಂ ವರ್ಜಯಿಷ್ಯೇ ಸದಾ ಹರೇ|
ಇಮಂ ಕರಿಷ್ಯೇ ನಿಯಮಂ ನಿರ್ವಿಘ್ನಂ ಕುರು ಕೇಶವ |
kaartikE dvidaLaM dhaanyaM
varjayiShyE sadaa harE|
imaM kariShyE niyamaM
nirviGnaM kuru kEshava |

कार्तिके द्विदळं धान्यं वर्जयिष्ये सदा हरे।
इमं करिष्ये नियमं निर्विघ्नं कुरु केशव ।

DvidaLa samarpaNa mantra –
उपायनमिदं देव व्रतसंपूर्ति हेतवे ।
द्विदळं द्विजवर्याय सहिरण्यं ददाम्यहं ।
ಉಪಾಯನಮಿದಂ ದೇವ ವ್ರತಸಂಪೂರ್ತಿ ಹೇತವೇ |
ದ್ವಿದಳಂ ದ್ವಿಜವರ್ಯಾಯ ಸಹಿರಣ್ಯಂ ದದಾಮ್ಯಹಂ |
upaayanamidaM dEva
vratasaMpUrti hEtavE |
dvidaLaM dvijavaryaaya
sahiraNyaM dadaamyahaM |

Scientific reason for dwidala vratha –
It is during this period only that the dwidala dhaanyas are coming afresh. The atmosphere would have temperature (ushnaamsha). Our digestion power is reduced. That is why tamarind, vegetables are restricted. Eating vegetables during the period would reduce the capacity of our body. As such, they are restricted during the period.

After completion of Dwidala vratha, i.e..,
on Kartika Shudda Ekadashi, we have to give daana of dvidala dhaanyaas, vegetables, fruits, to brahmana with dakshine and say Krishnarpanamastu.
ಅನಿರುದ್ಧ ನಮಸ್ತುಭ್ಯಂ ದ್ವಿದಳಾಖ್ಯವ್ರತೇನ ಚ |
ಮತ್ಕತೇನಾಶ್ವಿನೇ ಮಾಸಿ ಪ್ರೀತ್ಯರ್ಥಂ ಫಲದೋ ಭವ |
अनिरुद्ध नमस्तुभ्यं द्विदळाख्यव्रतेन च ।
मत्कृतेनाश्विने मासि प्रीत्यर्थं फलदो भव ।
aniruddha namastubhyaM dvidaLaaKyavratEna cha |
matkRutEnaashvinE maasi prItyarthaM phaladO bhava |
इदं व्रतं मया देव कृतं प्रीत्यै तव प्रभो ।
न्यूनं संपूर्णतां यातु त्वत्प्रसादात् जनार्धन।
ಇದಂ ವ್ರತಂ ಮಯಾ ದೇವ
ಕೃತಂ ಪ್ರೀತ್ಯೈ ತವ ಪ್ರಭೋ |
ನ್ಯೂನಂ ಸಂಪೂರ್ಣತಾಂ ಯಾತು
ತ್ವತ್ಪ್ರಸಾದಾತ್ ಜನಾರ್ಧನ|
idaM vrataM mayaa dEva
kRutaM prItyai tava prabhO |
nyUnaM saMpUrNataaM yaatu tvatprasaadaat janaardhana|

Items which can be used during Dwidala Vratha – Rice, Wheat, Jeera, Black pepper, sesame seeds, jaggery, asafoetida, ellu (ಅಕ್ಕಿ, ಗೋಧಿ, ಜೀರಿಗೆ, ಮೆಣಸು, ಬೆಲ್ಲ, ಸಕ್ಕರೆ ,ಇಂಗು ) , amla powder (ಮಾವಿನಕಾಯಿ ಪುಡಿ), coconut (ತೆಂಗಿನಕಾಯಿ, ಕೊಬ್ಬರಿ), maida hiTTu, akkihiTTu, godhi hiTTu, rava (soji), turmeric, ghee, oils, Mustard (ಸಾಸಿವೆ) can be used for Rayara Mutt followers. Milk, Curds, Butter, etc….

Vegetables – White Dantu soppu, doddipatre soppu, curry leaves, suvarna gadde, geNasu, shaame gadde, broken wheat,

ಬಿಳಿ ದಂಟು ಸೊಪ್ಪು, ದೊಡ್ಡಿಪತ್ರೆ ಸೊಪ್ಪು, ಕರಿಮೇವು, ಸುವರ್ಣ ಗಡ್ಡೆ, ಗೆಣಸು, ಶಾಮೆ ಗಡ್ಡೆ, plantains (banana fruits, banana kai, banana flower, banana dindu – ಬಾಳೆಹಣ್ಣು, ಬಾಳೆದಿಂಡು, ಬಾಳೆಕಾಯಿ, ಬಾಳೆ ಹೂವು,) mutts potato ಆಲೂಗಡ್ಡೆ(.Udupi side), maavina kaayi, shunti (ginger)

Some of the receipes which can be prepared –
Chatni pudi ಚಟ್ನಿ ಪುಡಿ – of curry leaves ಕರಿಮೇವು using kobbari ಕೊಬ್ಬರಿ), jeerige, menasu, amla powder, etc

Chatni ಚಟ್ನಿ – using shunti, kobbari, etc….. U can also use baale hoovu and prepare chatni

meNasina saaru ಮೆಣಸಿನ ಸಾರು – using pepper, jeera, amla powder (add milk and name it as haalu menasina saaru)

Kootu ಕೂಟು – made of baalekai, genasu
gojju ಗೊಜ್ಜು – baalekayi or genasu

raayata ರಾಯತ – of baalekayi or genasu or baaledindu, jeera raayata

paayasa ಪಾಯಸ – akki paayasa, haalu paayasa, appipaayasa, rave paayasa, godhi paayasa, coconut payasa, etc

kosambari ಕೋಸಂಬರಿ – baalehannu and baaledindu.

palya ಪಲ್ಯ of baalekaayi, genasu or suvarna gadde or shaamegadde

chitranna ಚಿತ್ರಾನ್ನ – maavinakaayi, jeera, menasu, chitranna

Tovve ತೊವ್ವೆ – as no dall can be used – u can well prepare tovve ತೊವ್ವೆ using the some portion of ಕೂಟು or ಹುಳಿ

tambuli ತಂಬುಳಿ – ತಂಬುಳಿ – made of doDDipatre soppu & jeerige will be very tasty

majjige huLi ಮಜ್ಜಿಗೆ ಹುಳಿ – ಮಜ್ಜಿಗೆ ಹುಳಿ – same ingredients in the process of preparing huLi or kootu – add majjige

bonda ಬೋಂಡ varieties – baale kayi bonda, geNasu bonda, dantu soppu bonda, akki ambode, baalekayi chips, genasu chips, suvarna gadde chips, etc.., ravaa bonda,

Dose ದೋಸೆ – akki hittu dose, neeru dose, maida dose, wheat dose, kobbari dose, etc

poori ಪೂರಿ – wheat poori, chapaati,

idli ಇಡ್ಲಿ – rava idli, akki idli,

Sweets – Akki Halva, Wheat Halva, maida halva, rava laddu, dudh peda, coconut burfi, holige, kadabu, sajjige, baadaam puri, sakkare holige, etc.

rotti – akki rotti, danTu soppu rotti, raagi rotti,

raagi mudde ರಾಗಿ ಮುದ್ದೆ with subji of geNasu, baaLekaayi etc

kaayi ganji ಕಾಯಿ ಗಂಜಿ – made of akki, jeera, curry leaves