- 1 cup Coriander seeds / Dhania
- 1/2 cup Chana dal
- 1/4 cup Urad dal
- 2 tsp Fenugreek seeds
- 3 Marati moggu
- 2" Cinnamon
- 2 Cloves
- 10-15 Dry red chili (use which gives nice red color)
- 1/2 cup Dry shredded Coconut
Method:
- Roast each ingredient separately till they are brown and are fragrant.
- Cool it and grind all the ingredients except coconut to a coarse powder.
- Then at the last add coconut and grind it once more.
- The oil released from the coconut gives nice color to the powder.
- Store in a air tight container and use as required.
- This powder can be used for many recipes like masala sambhar, vangibath and many more.
- So make large quantities and store it.
Bisibelebath (Bisi- hot / bele- dal / bath - rice dish)
Ingredients:
- 1/2 cup Green Beans (1" piece)
- 2 peeled and chopped Carrots (1” piece)
- 2 large onions cut lengthwise
- 1/4 cup Peas (fresh/frozen)
- 2 Tomatoes chopped
- 1tsp Jaggery (optional)
- 1/2 tsp Paprika powder
- 1/4 tsp Turmeric
- 3 tsps Bisibelebath powder
- 1 cup Rice
- 1/2 cup Toor dal
- Water
- 1 big lemon size Tamarind
- Salt to taste
- 3-4 tbsps Ghee
- 1 tsp Mustard seeds
- 4 dry red chillies (broken into pcs. )
- Few curry leaves
- 4 Cashew nuts (optional)
- 4 tsp Oil
- 1 cup Khara Boondi (to serve)
- Wash the dal. Wash the carrot, beans and peas.
- Now add all these to a pressure cooker and pour enough water for the dal and vegetables to cook.
- Cook for 3-4 whistles. Leave it to cool.
- Wash the rice and cook with 2 cups of water.
- Take the tamarind with little water in microwave safe bowl and microwave until it is soft.
- Remove the tamarind extract and keep aside.
- Now in an other stove top boil water.
- Now take a large kadai or wok, add oil.
- When hot add mustard, when they splutter add dry red chili and cashew nuts.
- Fry cashew nuts till they turn light brown, add onions and curry leaves. Fry until golden brown.
- Now add the chopped tomatoes and cook until soft and mushy.
- Add turmeric, jaggery and paprika powder, fry them.
- Now add the cooked dal and vegetables. Saute it.
- Add the tamarind extract, allow to boil this, so the tamarind extract is cooked.
- Now slowly mix the cooked rice in this mixture.
- Put all the rice eventually and adjust the consistency by adding the boiling water.
- This dish should be watery, so pour water generously. Add salt and ghee, mix them.
- Now finally add the bisibelebath powder and mix them well.
- Transfer to a serving bowl.
- Serve along with Khara boondi.
- This is a Karnataka recipe.
Note:
If the Bisibelebath becomes hard after a while, just add boiling water and mix it.
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