Bisi Bele Bhath
Green peas 1 cup
Green beans (cut in 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
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 (Dal Chini) 1″ piece
Cloves (Lavang) 2
Asafoetida (Hing) ¼ teaspoon
Marathi moggu (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.
- Bhath (rice)
- Cook all the vegetables until they are half cooked.
Pressure cook the toor dal and add to the vegetables. Add turmeric.
- When vegetables are ¾ cooked, add salt, tamarind paste, curry leaves and asafoetida. Add bisi bele bhath masala for desired level of spiciness. Let it boil for 15 minutes.
- Add rice. Boil water in a separate vessel. After adding rice, stir constantly. Add hot water until it becomes thick. The rice should cook in the sambhar (dal). Add salt and cook for a few minutes.
- 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.