Thursday, February 23, 2012
Rice – 1½ cup
Toor dhal – 1 cup
Mixed vegetables (onions, tomatoes, potatoes, carrot, peas, beans, drumstick, capsicum, corn etc)
Water - 6 to 7 cups
Salt – to taste
Tamarind – small lemon sized
Roast and Grind into fine powder:
Red chilli -6
Black Pepper - ½ tsp
Asafotedia / Hing – 1 tsp
Cumin seeds – 1 tsp
Coriander seeds – 3 tsp
Cloves – 2
Cinnamon – 1
Fenugreek / Methi seeds – ½ tsp
Turmeric powder – ½ tsp
Urad dhal – 2 tsp
Chana dhal – 2 tsp
Coconut (Copra) – ¼ cup
Roast the ingredients one by one and grind it into a coarse powder in a mixie.
Ghee – 5 tsp
Mustard Seeds – little
Curry leaves - few
Cashews (chopped) – 2 tsp
Chana dhal – 1 tsp
Urad dhal – 1 tsp
Red chillies – 2
Wash and soak rice and toor dhal together in a cooker for at least half an hour.
Put the tamarind in warm water. Extract the juice and discard the pulp.
Chop all the vegetables into cubes.
Pressure cook the rice and toor dhal together in a rice cooker with the chopped vegetables for 4 whistles.
Take a kadai, add the tamarind juice and boil it till the raw smell smell goes away. Add the required amount of salt for this recipe to this and turn off the stove.
Now add the grounded powder to the tamarind juice and mix it well so no lumps are formed.
Mix this tamarind juice to the rice well and set aside.
Do the tempering and add it to the dish.
Bisebellabath is ready to serve J It goes well with papad or potato fry.