Bisibelebath
May 01, 2016Bisibelebath is almost like sambhar sadham, its a dish from Karnataka.
For bisibelebath first we have to prepare bisibelebath masala powder.
Ingredients:
To roast and grind:
Red chillies : 4 nos
Chana dal : 2 tsp
Tur dal : 1 tsp
Coriander seeds : 3 tsp
Urad dal : 1tsp
Pepper : 1/2 tsp
Cumin seeds : 1/2 tsp
Fenugreek seeds : 1/4 tsp
Cinnamon : 1" pc
Cloves : 5
Grated coconut : 4 tsp
Fennel seeds : 1/2 tsp
Oil : 1 tsp
Heat oil in a fry pan and roast all the ingredients except grated coconut. Finally add the coconut and fry it for a minute, cool it and grind it to a powder, keep aside.
I cooked rice and dal separately in a pressure cooker.
For bisibelebath
Rice : 3/4 cup
Tur dal : 1/2 cup
Tamarind : 1 lemon size
Salt to taste
Jaggery grated : 1 tsp
Vegetables
Carrot : 1no
Beans : 10 no
Green peas : 1/4 cup
Capsicum : 1/2
Shallots : 6 nos
For seasoning:
Ghee : 2 tbsp
Mustard seeds : 1/2 tsp
Hing : a pinch
Curry leaves : 1 sprig
Cashews : 5 no broken
Method:
Cook tur dal also in a pressure cooker for 3 whistle.
Soak tamarind in one cup of water for 30 mins and squeeze it, filter it and keep it in a bowl.
Add bisibelebath powder and jaggery to the tamarind juice and keep aside.
Mash the dal and rice slightly and keep aside.
Dice carrots, chop beans, dice capsicum and keep aside.
Heat 1 tsp ghee in a pan, add shallots and saute it. Then add the chopped vegetables and one cupe of water and little salt, cook the veggies. Add the tamarind juice with the bisibelebath powder to this. Let it boil for 4 mins. Then add the mashed rice and dal, add one cup water and mix well and boil it in a medium flame for 5 mins. It should be in a semi thick consistency,
Heat the remaining ghee in a fry pan add mustard seeds, when it pops add curry leaves, hing and broken cashews, fry it and pour it over the bisibelebath.
Serve it hot with pappad!
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