Tuesday, October 28, 2014

Bisibelebath (spicy mixed vegetable and lentils rice)


Bisibelebath
Bisibelebath

Hot lentils rice



Bisibelebath is a rice based dish which is very popular in south India originated in the state of Karnataka. Bisibelebath means "Hot lentils rice". It is also know as spicy mixed vegetable sambar rice or lentils rice. As we are adding lentils and mixed vegetables, this dish is rich in protein, carbohydrates and vitamins.

This bisibelebath recipe uses fresh bisibelebath powder (homemade) which gives authentic taste and flavor. Recipe for making bisibelebath powder is also given below.You can either make this powder in huge quantity and store it in airtight container or you can make it fresh whenever needed. I always make it fresh as the aroma will be great. Though it has too many ingredients, it is very simple to make. Try out this delicious bisibelebath recipe at your home and share your feedback in the comments section below.


Ingredients (serves for 4)


rice - 3/4 cup [ 1 cup size = 240 ml ]
toor dal - 1/2 cup
beans - 10 - 12 nos
carrot - 1 (medium size)
potato - 2 (medium size)
green peas (fresh ) - 1/2 cup
turmeric powder - 1/4 tsp
onion - 1 (medium size)
tamarind - 2 inch pieces (1 gooseberry sized)
grated coconut - 1/2 cup
salt - as needed
curry leaves - 2 sprigs
ghee - 1 tablespoon
jaggery - 1 tablespoon

For seasoning:


mustard seeds - 1 tsp
dry red chili - 1
curry leaves - few
asafoetida - 1 pinch
oil - 2 tsp

For making bisibelebath powder :


gram dal / channa dal - 1.5 tsp
urad dal - 1.5 tsp
coriander seeds - 1 tablespoon
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
fenugreek seeds - 1/4 tsp
poppy seeds - 1/4 tsp
clove - 1
cinnamon - 1 small stick 
dry red chili - 4 - 5
oil - 1 tsp


Method:


  • wash the rice and cook it separately. Keep it aside
  • cut the vegetables (carrot, potato and beans) into big chunks and cut the onions as well
  • wash the toor dal and pressure cook toor dal, turmeric powder, 2 cups of water,vegetables and onions for 2 whistles in medium flame
     

  • heat a vessel with 1 tsp of oil and add all the ingredients given for making bisibelebath powder (gram dal, urad dal, coriander seeds, mustard seeds, cumin seeds, fenugreek seeds, poppy seeds, clove, cinnamon, dry red chilies)
  • roast till the dal becomes golden brown in color
  • cool it down and grind it to a fine powder
  • soak tamarind in 1 cup of water and extract tamarind juice
  • add grated coconut to the grounded masala powder and grind it to a smooth paste by adding little water
     
  • add this paste to the extracted tamarind juice and mix well
  • heat a vessel and add this grounded paste + tamarind mixture , 2 sprigs of curry leaves, 1 tablespoon of jaggery, 1/2 cup of water and salt. 
  • bring it to boil and then add cooked toor dal and vegetables
  • cook it for 5 mins and then add cooked rice
  • mix well and then add 1 tablespoon of ghee
     
  • finally in a separate bowl, heat 2 tsp of oil and temper the following items: 1 tsp of mustard seeds, 1 dry red chili, asafoetida and few curry leaves. Once it splutters, add it to the bisibelebath.
  • Serve hot with spicy potato curry or chips, papad and onion raitha. 

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