Wednesday, June 8, 2011

Bisi Bele Bath

Raw Rice 2 cups
Toor Dal 2 cups
                                                                  Tamarind 2 inch sized ball
                                                                  Potatoes 2
Carrot 1
Beans 4-5
                                                                Green Peas1/4 cup (optional)
Turmeric 1 tsp
                                                                       Salt to taste

Masala Items
Coriander Seeds 2 tbsps
Coriander Seeds 2 tbsps
                                                           Whole Dried Red Chiles 8 – 10
                                                                Chana Dal 1 tsp
                                                                   Urad Dal 1 tsp
                                                                   Fenugreek Seeds 1/2 tsp
                                                                      Cinnamon 2 inch stick
Clove 2
                                                                                Oil 1 tsp

To Temper
Mustard Seeds 1 tsp
Asafoetida a big pinch
                                                                         Curry Leaves 8
                                                                         Ghee 1 tbsp

Soak tamarind in a cup of water for few minutes and extract all the pulp.
Peel and  chop potato, beans and carrot into medium size.
      Wash dhal under water and pressure cook in 4 cups of water adding turmeric powder for 3 whistles.
                      Once cooked, thoroughly mash the cooked dal and keep aside.
                Wash rice under water and pressure cook alongwith the cut vegetables in 4 cups of water for 3 whistles.
Heat oil in a pan, lightly roast all masala ingredients one after another and keep aside.
Once cooled, grind all the roasted masala ingredients into fine powder first then add grated coconut and little water and grind to fine paste.
Heat oil in a deep vessel, add all temper ingredients in order.
Then add tamarind pulp, mashed dal, finely ground masala paste and 2 – 4 cups of water.
Add cooked rice and salt.
Mix thoroughly and cook the whole mixture on low flame for 10 minutes.
Serve hot with fine boondi, chips or raita

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