Bisi Bele Bhath recipe by the easy method.
Makes about 8 servings.
Green peas : 1 cup
Green beans (chopped into small pieces) : 1 cup
Carrots (chopped into small pieces) : 1 cup
Rice : 1 cup
Toor Dal : 1 cup
Dry (dessicated) coconut : 1 cup
Curry Leaves : 10 – 15 leaves
Tamarind paste : 2 tablespoons
Turmeric (Haldi, Arshna) : ½ teaspoon
Cashew : ¼ cup
Salt to taste :
For Masala :
Coriander Seeds (Dhania) : 1 cup
Red Chillies : 1 cup
Chana Dal : 1 tablespoon
Urad Dal : 1 tablespoon
Fenugreek (Methi) : 1½ teaspoons
Cumin seeds (Jeera) : 1 teaspoon
Cinnamon : 1 piece
Cloves : 2
Asafoetida (Hing) : ¼ teaspoon
Marathi moggu (Dried Capers) (optional) : 1 teaspoon
Vegetable Oil : 4 tablespoons
Shallow fry coriander seeds, red chillies, chana dal, urad dal, fenugreek, cumin seeds, cinnamon, cloves, marathi moggu and asafoetida with a little oil.
Dry grind into a powder.
Shallow fry dry coconut separately until golden brown.
Add this to the powder and grind once again.
This Bisi Bele Bhath powder can be used more than once.
Cook all the vegetables until they are half cooked.
Pressure cook the toor dal and rice separately.
In a big vessel add the vegetables, rice, dal, salt, tamarind paste, asafoetia and bisi bele bhath powder and some water.
Let it cook for 20 minutes.
Add hot water as needed.
The bhath will become very thick when it cools. So, it is better to add water and keep it reasonably watery while cooking.
Set this aside.
In a pan, heat 2 tablesppons of oil. Add mustard.
After the mustard pops, add asafoetida, 2 pieces of red chili and cashews. Cook until cashews are light brown.
Add this seasoning to the bhath.
Serve hot with raita or chips.
Recipe Credit : Shanta Rao