Have been meaning to write this post for such a long time. Pulled up my fingers to type them today finally!!
- 2 cups of Raw rice
- 1 cup of veggies(mix of carrots,beans,peas,potato)
- 1/2 cup of Toor dal
- 1 Onion
- 4 or 5 small onions
- 1 big Tomato
- 1 tsp of Jaggery or sugar
- lemon sized ball of Tamarind
- 1 Tsp of Turmeric powder
- Few strands of fresh Coriander leaves
- 1 tsp of Saunf
- 1 tbspn of Corainder seeds
- 1 tbspn of Channa dal
- 2 tsp of Grated coconut
- 5 or 6 Red Chillis
- 1 tsp of pepper corns
- Curry leaves
- asafoetida or Hing
- Soak the tamarind in hot water and extract the juice. Alternately you can use tamarind paste.
- Dry roast all the ingredients highlighted in yellow color and grind them to a powder.
- Pressure cook dal along with tomato and turmeric powder. Dal should be cooked fully and must be mashed completely.
- Take the pressure cooker and add oil.
- Put the ingredients highlighted in green for tempering.
- After mustard seeds splutter add the onions and saute them,followed by the veggies.
- After sauting for few minutes add the ground powder and mix well.
- Then add the tamarind extract along with some water.
- Add jaggery and salt to taste.
- Now pour in the mashed dal and check for spices.
- Atlast add the rice and close the pressure cooker for nearly 5 to 6 whistles.
- Measure the amount of water you add to the rice.Take care to keep the rice:water ratio in 1:2.5 ratio.
- Garnish with chopped coriander leaves.
- Add a few spoons of ghee after the rice is done.
- This goes well with chips or pappad.
- Bisibelabath is well done when the rice is mashed well with all the ingredients. So when in doubt with the water alway add more. Do not add less.
- To get a good consistency of mashed dal, pre-soak the dal for half an hour before cooking it.