Bisibele bhath

Name: Bisibele bhath
Cuisine: Indian
Ingredients: 3/4 cup rice; 1/2 cup toor dal; 1 tsp mustard seeds; 1/4 tsp methi seeds; Pinch hing; to taste Salt as per taste; 2 dry red chillies; 10-15 curry leaves; 10-12 cashews; 1/2 tsp turmeric powder; 2 tbsp MTR bisibele bhath masala; as required Chopped coriander; 3 tomato purée; 2 onions roughly chopped; 10-12 beans; 2 carrots; 1 egg plant; 1/2 cup green peas; 4 cups water; 4 tbsp ghee

Vaishali Singh @cook_15667007

Bangalore

#riceisthebest
A one pot meal.Rice cooked with lentils and veggies

Vaishali Singh @cook_15667007

Bangalore

#riceisthebest
A one pot meal.Rice cooked with lentils and veggies

Saved

Ingredients

3/4 cup rice
1/2 cuptoor dal
1 tspmustard seeds
1/4 tsp methi seeds
Pinchhing
to tasteSalt as per taste
2dry red chillies
10-15curry leaves
10-12cashews
1/2 tspturmeric powder
2 tbspMTR bisibele bhath masala
as requiredChopped coriander
3tomato purée
2onions roughly chopped
10-12beans
2carrots
1egg plant
1/2 cupgreen peas
4 cupswater
4 tbspghee

Saved

Steps

1

In the cooker add 3 tbsp ghee and allow to heat.
2

Add mustard seeds, methi seeds, hing, dry red chilli, curry leaves and let it crackle.
3

Add onions and cook till it turns translucent.
4

Add salt and turmeric and all the veggies roughly chopped and cook for 2 mins.
5

Add tomato purée and cook for 4-5 minutes and add bisibele bhath masala powder and cook for 2 minutes.
6

Add rice and dal washed and soaked for 1/2 an hour into it. Add water and pressure cook for one whistle and then simmer for 5 minutes and switch off the flame.
7

Once the pressure releases, open the lid and add chopped coriander leaves and adjust the water if needed as the rice needs to be creamy consistency.
8

In a non stick pan heat 1 tbsp of ghee and add mustard seeds, curry leaves and cashews and fry till cashews turn brown and pour the tempering on the rice before serving with chilled curd.