Bisi bele bath

Name: Bisi bele bath
Cuisine: Indian
Ingredients: 1/2 cup sona masuri rice; 1/2 cup tuar daal; 1/4 cup green pea; 1/4 cup chopped french beans; 1/2 cup Chopped kath gobhi; 1/4 cup chopped carrot; 1/2 cup Chopped onion; 2 tbs green coriander leaves; 1 tbs jaggery; 1 tbs tamarind pulp; To taste Salt; 4 tbsp ghee; 1/2 tsp jeera; 1/2 tsp mustard seeds; 1/2 tsp udad daal; 1/2 tsp chana daal; 3-5 curry leaves; 10-15 cashews; For bisi bele bath masala; 4 tbsp coriander seed; 4 tbsp chana daal; 1 tsp seasame seeds; 2 tsp udad daal; 10-15 byadagi red chilli; 1 tsp jeera; 1/2 tsp black pepper; 3 green Cardamom; 1 inch long cinnamon stick; 3-4 cloves; 2 tsp poppy seeds

Chhaya Raghuvanshi @cook_14185032

Mysore

#winter
Post 2
Bisi bele bhat is spiced rice based dish. This recipe is originate in Karnataka, bisi bele bath which transtate to "hot lentil rice dish" in kannad language. It is said to have originated in mysore palace. From there it spread across the entire state.

Chhaya Raghuvanshi @cook_14185032

Saved

Ingredients

1/2 cupsona masuri rice
1/2 cuptuar daal
1/4 cupgreen pea
1/4 cupchopped french beans
1/2 cupChopped kath gobhi
1/4 cupchopped carrot
1/2 cupChopped onion
2 tbsgreen coriander leaves
1 tbsjaggery
1 tbstamarind pulp
To tasteSalt
4 tbspghee
1/2 tspjeera
1/2 tspmustard seeds
1/2 tspudad daal
1/2 tspchana daal
3-5curry leaves
10-15cashews
For bisi bele bath masala
4 tbspcoriander seed
4 tbspchana daal
1 tspseasame seeds
2 tspudad daal
10-15byadagi red chilli
1 tspjeera
1/2 tspblack pepper
3green Cardamom
1 inchlong cinnamon stick
3-4cloves
2 tsppoppy seeds
1/4 tspmethi seeds
10-12curry leaves
3 tspdry coconut
1 tsphing

Saved

Steps

1

Dry roast the coriander, cumin and fenugreek, chanadal, urad dal until they start turning fragrant. To the same dry roast sesame seeds, poppy seeds, curry leaves untill they become crispy, keep them aside
2

Further more in same pan dry roast cinnamon, clove, black pepper, Cardamom, till they become aromat keep them aside. Also dry roast red chillies, dry coconut, till it become golden, allow the spices to cool down. Grind them to a fine powder,add hing powder, mix well. keep this powder in air tight container,
3

Soad rice and tuar daal 15 mins in sufficient water.
4

In a cooker add soaked rice and daal, 1/4 tsp turmeric powder, salt, cover the lid, and take 3 whistle on medium flame
5

Meanwhile boil, all chopped vegetable in sufficient water for 5 mins.
6

Mix this boiled vegetable,along with water in cooked rice and daal, mix well and cook together on medium flame, then add 2 to 3 tbs bisi bele bhat masala powder that we made earlier, mix well, then add jaggery and tamarind pulp, mix well, cook all this mixture 6 to 7 min on medium flame.
7

Now fry the cashew in ghee add in bisi bele bath, in same ghee add jeera, mustard seeds, curry leaves, chana daal and udad daal, let them sizzle add this tadka to bisi bele bath mix well,
8

Serve hot with bundi and pickle.