Bisibelabath

Bisibelabath ingredients:

1.Rice - 1 cup
2. Toor dhal - 3/4 cup
3. Vegetables - 2 cups (as you wish)
4. Tamarind - lemon size
5. Onion - 1 (sliced)
6. Coconut - 1 tbsp (grated)
7. Ghee - 1 tbsp
8. Oil - 1 tbsp
9. Salt to taste
10. Coriander leaves - few
11. Bay leaf – 2
Bisibelabath powder ingredients:
1.Rice - 1 tbsp
2. Red chillies - 10
3. Coriander seeds - 2 tbsp
4. Mustard seeds - 1 tsp
5. Cumin seeds - 1 tsp
6. Peppercorns - 1/2 tsp
7. Fennel seeds - 1tsp
8. Urad dhal - 1 tsp
9. Chana dhal - 1 tsp
10. Cinnamon - 1"
11. Cradamom - 3
12. Badi laung - 5
13. Turmeric powder - 1/4 tsp
14. Coconut - 2 tbsp (grated)
15. Asafoetida - a pinch
16. Curry leaves - few
17. Ghee - 2 tbsp

Powder preparation:

Take a pan and heat with ghee.

Add all the powder ingredients except asafoetida.

Roast on low flame untill they turn into golden brown colour.

Remove from flame and add asafoetida.

Allow it to cool for sometime.

Then grind it to a coarse powder.

Allow to cool and store in an air tight container.

Use as required.

This will keep fresh for months in an air tight container.

Bisibelabath Preparation:

First cook rice and dhal separately.

Soak the tamarind in 1 cup of water for 20 mins.

Squzee and extract the juice and keep aside.

Take a pan and heat with ghee.

Add onions and saute on low flame till they turn transparent.

Add vegetables and little amount of salt.

Close with a lid and cook on low flame till they become tender.

Now add cooked rice and dhal.

Combine well and add tamarind extract, 3 tbsp of bisibelabath powder, coconut grating and salt.

Combine well and adjust salt.

Again close with a lid and cook for 30 mins.

Now transfer into pressure cooker and add 21/2 cups of water and again mix well.

Close with a lid and pressure cook for 1 whistle.

Now remove from flame and allow it to cool for 10 mins.

Then transfer into servind bowl.

Bisibelabath is ready to serve.

Serve hot with melted ghee, papad or any other side dish of your choice.