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3/4 cup toor dal
1 cup rice (preferably sona masoori)
10 nos of beans
1 Kohlrabi/Knolkol/Navilkosu or little cabbage/cauliflower
1 small brinjal (optional)
1/2 capsicum (optional)
2 tbsp soaked ground nuts
2 tbsp soaked green peas
2 medium sized tomato chopped
1 small gooseberry sized tamarind
1 small lemon sized jaggery
Salt as per your taste
Ingredients required for masala powder:
2-4 red chilly
1 tsp channa dal
2 tsp Urad dal
1/4 tsp meethi/fenugreek seeds
1/4 tsp mustard seeds
1/2 tsp jeera/ cumin seeds
2 tsp coriander seeds
A big pinch of asafoetida
1/2 finger length cinnamon
1 tsp poppy seeds/ khus khus
2 tbsp dessicated coconut/grated coconut
1/2 tsp cooking oil
Ingredients required for tempering:
1/2 tsp mustard
1 tsp chana dal (split chickpeas)
1 tsp urad dal
7 - 8 curry leaves
1/4 tsp turmeric powder
6 tsp ghee or cooking oil
How to do?
To begin with, take a pressure cooker having minimum 5 litre capacity. Take toor dal in the pressure cooker and rinse well.
After rinsing, add 2 cups of water, a pinch of turmeric powder and few drops of oil let it cook till 2 whistles. After this stage the dal will be half cooked.
Chop all the vegetables and keep it ready.
Take rice, ground nut and green peas in a container, rinse well and keep it aside.
Now add in chopped vegetables, rinsed rice, green peas and ground nuts to the same cooker, which has half cooked dal. Add in 4 cups of water. A tsp of salt and cook them by making 2 more whistles.
Now parallely to make bisibele bath masala powder, take 1/2 tsp of oil in a frying pan. Keep the stove on medium flame. To begin with add red chillies and fry. When chilies are roasted, add chana dal (gram dal) and urad dal. Fry until dals are slightly roasted.
Add mustard seeds, cumin seeds, fenugreek seeds and coriander seeds. Fry for few seconds.
Add cinnamon, cloves and cardamom. Fry for few seconds.
Add asafoetida and poppy seeds. Fry for few more seconds. Make sure you don't burn any of them. If you feel so reduce the flame further.
Now switch off the stove, wait until the ingredients cool down.
Transfer the roasted spices into a jar and make a fine powder using a mixer.
Add grated coconut or copra and dry grind it again.
So bisibele bath masala powder is ready. Keep it aside.
Take a frying pan and prepare tempering using oil, mustard seeds, chana dal, urad dal and cashews. Once urad dal turns brown,add turmeric powder, curry leaves and switch off the stove.
Now immediately add ground bisibele bath masala powder and mix.
Add salt, jaggery, tamarind extract and mix.
Now back the cooker with rice and vegetables, once the pressure of the cooker subsides, open the lid. You can see rice and dal are well cooked.
Now either you can add the tempered masala to the cooker, which has cooked rice, dal and vegetables. Or otherwise add in cooked dal, vegetables and rice to the frying pan, which has tempered masala.
Add in enough water (approximately 4 cups) to get the right consistency. Bisi bele bath should have thin consistency.
Switch on the stove and bring it to boil by stirring continuously. Add in a tsp of ghee at the end and serve. Tasty bisi bele bath ready to eat.
Bisi bele bath should be served hot, Serve it with raitha,chips,kara boondi or mixture, whichever you prefer.