BISIBELABATH

INGREDIENTS

For the Masala 

• Coriander seeds – 4 tsp

• Chana dal -4 tsp

• Urad dal – 2 tsp

• Cumin seeds – 1 tsp

• Fenugreek seeds – ¼ tsp

• Pepper – ½ tsp

• Cardamom pods – 3 nos

• Cinnamon – 1 inch

• Dry cococnut – 2 tbsp

• Poppy seeds – 2 tsp

• Seeame seeds – 1 tsp

• Oil – 1 tsp

• Dried red chilli – 10-12 nos

• Curry leaves – few

• Asfortida -  a pinch

  
  

Other ingredients

• Carrot – ½ chopped

• Beans – 3 chopped

• Peas – 2 tbsp

• Potato – 1 small chopped

• Peanuts – 2 tbsp 

• Turmeric – ¼ tsp

• Salt – as per taste

• Tamarind extract – ¼ cup

• Jaggery – ¼ tsp

• Onions – 1 small  chopped

• Toor dal – ¼ cup

• Rice – 1 cup

• Glhee – 1 tbsp

• Mustard seeds – 1 tsp

• Cashes – 5-7 nos.

INSTRUCTIONS

• Dry roast the ingredients mentioned under for masala one by one except red chilli and curry leaves. Roast curry leaves and dry red chili with little oil and grind all the ingredients to fine powder and do not add water.

• In a pan add carrot, Beans, Potato, Green peas, peanuts, water, turmeric powder, salt and mix well, Boil until the vegetables are half cooked.

• Add tamarind extract, Jaggery and onions. Boil for 10 minutes till raw smell disappears.

• Further add cooked and mashed toor dal, cooked rice and mix well.

• Add salt, ghee, bisibelabath powder and water accordingly to consistency.

• Cover and let it cook in sim for 10-15 minutes.

• Temper with oil, mustard seeds, curry leaves, red chilli, cashews and pinch of asafetida.