Thursday, December 30, 2010


Ingredients for Powder: 
  • 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


  1. Roast each ingredient separately till they are brown and are fragrant.
  2. Cool it and grind all the ingredients except coconut to a coarse powder.
  3. Then at the last add coconut and grind it once more.
  4. The oil released from the coconut gives nice color to the powder.
  5. Store in a air tight container and use as required.
  6. This powder can be used for many recipes like masala sambhar, vangibath and many more.
  7. So make large quantities and store it.

Bisibelebath (Bisi- hot / bele- dal / bath - rice dish)
  • 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)
  1. Wash the dal. Wash the carrot, beans and peas.
  2. Now add all these to a pressure cooker and pour enough water for the dal and vegetables to cook.
  3. Cook for 3-4 whistles. Leave it to cool.
  4. Wash the rice and cook with 2 cups of water.
  5. Take the tamarind with little water  in microwave safe bowl and microwave until it is soft.
  6.  Remove the tamarind extract and keep aside.
  7. Now in an other stove top boil water.
  8. Now take a large kadai or wok, add oil.
  9. When hot add mustard, when they splutter add dry red chili and cashew nuts.
  10. Fry cashew nuts till they turn light brown, add onions and curry leaves. Fry until golden brown.
  11. Now add the chopped tomatoes and cook until soft and mushy.
  12. Add turmeric, jaggery and paprika powder, fry them.
  13. Now add the cooked dal and vegetables. Saute it.
  14. Add the tamarind extract, allow to boil this, so the tamarind extract is cooked.
  15. Now slowly mix the cooked rice in this mixture.
  16. Put all the rice eventually and adjust the consistency by adding the boiling water.
  17. This dish should be watery, so pour water generously. Add salt and ghee, mix them.
  18. Now finally add the bisibelebath powder and mix them well.
  19. Transfer to a serving bowl.
  20. Serve along with Khara boondi. 
  21. This is a Karnataka recipe.
If the Bisibelebath becomes hard after a while, just add boiling water and mix it.

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