BISI BELE BATH

Ingredients:Basmati rice-1 cup(washed and drained)RedgramDal/Tur dal-
2 cupsTurmeric powder-1/2 tspOil-1tbsp
Mixed vegetables-1 1/2 cup(Chopped)(Drumstick,Potato,beans, carrots, bell pepper, ridge gourd, turnip, peas)Onion-1 (Chopped)Tomato-2 (Chopped)
Tamarind paste-1/2 tspJaggery powder-1tsp
Curry leaves-2 sprigsGhee-2tbsp Coriander leaves-2tbsp(Chopped)
Bisibelebath Masala-2tbspSalt -as required
Seasoning:
oil-1tspMustard seeds-1tsp
Dry Red chillies-2 or 3Curry leaves-1 sprig
Capsicum-1/2(Chopped into pieces)(optional)
Cashew nuts-25g Method:Pressure cook dal with 1tsp
oil and turmeric for 3 whistles.
Cook rice separately with a little salt added.
To the cooked dal add onions and vegetables and allow it to cook.
Once the vegetables are half done, add rice.(Alternatively you could pressure cook dal,rice and vegetables together till they are well cooked, a little experience is required to get the correct timing for it depends on the quality of your rice and dal)
Keep stirring, add water if required.
Now add the Bisibelebathmasala, tomato, tamarind paste,jaggery,curry leaves and add more salt,if required .
Mix it well and keep stirring so that it doesnt stick to the botttom of the vessel.
Add ghee and simmer it until the mixture becomes quite soggy.
Remove from the stove.Prepare the seasoning withHeat Ghee in a pan, add mustard seeds,dry red chillies,curry leaves and cashewnuts.
If you want to present a pleasant display and flavour, roast some capsicum also in the ghee.Pour the seasoning to the rice-dal-veg mixture and mix well.Garnish with coriander leaves.Serve hot hot with Raita.(Once cold, Bisibele bath doesnt taste good.)
BisibeleBath Masala:
I am not sure anyone has the patience to prepare the masala at home nowadays. If you are not patient, you could go for any standard BisibeleBath Masala available in Indian shops(like MTR for example).
But if you would like to prepare it at home, stick to the following recipe.
Ingredients:
Ghee-1tsp
Bengal gram-1tbsp
Black gram-1tbsp
Bayleaves-2Fenugreekseeds-1/2tsp(Methi)
Asafoetida-1pinch(Heeng)
Coriander seeds-1tbsp
Poppy seeds-1 tbsp (Khuskhus)
Copra/Dessicated coconut-1/2 cup
Dry red chillies-8-10
Cloves-3
Cardamom pods-2
Cinnamon stick (Chakke in Kannada)-1 inch-broken into pieces
Method:
Heat Ghee in a pan, add all the masala ingredients (except dry coconut) and roast until it becomes lightly brown in colour.Remove it from the stove and mix with dry coconut. Grind to a smooth paste with water.(If you want to store the masala,you could fry the coconut also lightly and grind together everything to a fine powder and store it in air tight container)