This is basically a popular dish of Karnataka. Though, it may involve many steps, once the result is out yourself!!!
Serving Suggestions: 3
Ingredients:
Rice - 1cup
Toor Dal - 1/2 cup
Small Onion - 1/2 cup
Mixed veggies(carrot,beans,brinjal,drumstick) - 1 cup
Peas - 1/2 cup
Curry leaves - a few
Tamarind Paste - 1/2 tsp
Jaggery - 1/2 tsp
Grated Coconut - 1/2 cup
Salt - as per taste
Water- 3 cups
Ghee - 1 tsp
Oil - 1 tsp
Fry n Grind :
Urad Dal - 1 tsp
Channa Dal - 3 tsp
Coriander Seeds - 1/2 tsp
Jeera - 1/2 tsp
Clove - 2
Cinnamon - 1 inch piece
Cardamom - 1
Red chillies - 2
Tempering :
Ghee - 2 tsp
Mustard Seeds - 1 tsp
Urad Dal - 1tsp
Red Chilly - 1
Garnishing :
Fried Cashewnuts - 10-12
Coriander leaves - few
Method:
Step 1:
1.Pressure cook rice with 3 cups of water and keep it aside.
2.Now, cook dal with a pinch of turmeric. You can also cook rice and dal in two separate vessels in the cooker itself.
3.Add a little salt and jaggery to the vessel containing the vegetables and cook them(cook all veggies except small onions).This enhances the taste of the vegetables.
4.If using dry peas,soak it in water 12 hours before. I used frozen peas which can be soaked in water for 5 minutes and can be used directly with other veggies used for cooking in step 3. Once cooked, keep them aside.
5.In a kadai, add one teaspoon of ghee and fry the small onions till it becomes translucent and keep it aside.
Step 2:
1.In a kadai, add one teaspoon of oil and fry the ingredients under Fry n Grind table one by one till all ingredients turn golden brown.Keep it aside.
2.Grind the ingredients in above step with grated coconut. Add little water to the mix to make a smooth paste.
Step 3 :
1.Add water to the tamarind paste and allow it to boil for a minute. Add the masala paste with little water and let it boil for 3 minutes. Keep on stirring to avoid lumps.
2.Now add the cooked rice, dal and vegetables. Add required salt and little jaggery. Keep stirring. If its too thick, add little water and let it boil for 5 minutes.
3.Now add the fried small onions to the rice mix above and mix it well.
Step 4 :
1.Take 2 teaspoons of ghee in a pan and add mustard seeds. Once it splutters, add urad dal and red chilly.
2.Fry these till dal turns brown.Now add this mixture to the bisibelabhath.
3.Garnish with coriander leaves and fried cashews.
Serve with boondi,potato chips or raitha.
Serving Suggestions: 3
Ingredients:
Rice - 1cup
Toor Dal - 1/2 cup
Small Onion - 1/2 cup
Mixed veggies(carrot,beans,brinjal,drumstick) - 1 cup
Peas - 1/2 cup
Curry leaves - a few
Tamarind Paste - 1/2 tsp
Jaggery - 1/2 tsp
Grated Coconut - 1/2 cup
Salt - as per taste
Water- 3 cups
Ghee - 1 tsp
Oil - 1 tsp
Fry n Grind :
Urad Dal - 1 tsp
Channa Dal - 3 tsp
Coriander Seeds - 1/2 tsp
Jeera - 1/2 tsp
Clove - 2
Cinnamon - 1 inch piece
Cardamom - 1
Red chillies - 2
Tempering :
Ghee - 2 tsp
Mustard Seeds - 1 tsp
Urad Dal - 1tsp
Red Chilly - 1
Garnishing :
Fried Cashewnuts - 10-12
Coriander leaves - few
Method:
Step 1:
1.Pressure cook rice with 3 cups of water and keep it aside.
2.Now, cook dal with a pinch of turmeric. You can also cook rice and dal in two separate vessels in the cooker itself.
3.Add a little salt and jaggery to the vessel containing the vegetables and cook them(cook all veggies except small onions).This enhances the taste of the vegetables.
4.If using dry peas,soak it in water 12 hours before. I used frozen peas which can be soaked in water for 5 minutes and can be used directly with other veggies used for cooking in step 3. Once cooked, keep them aside.
5.In a kadai, add one teaspoon of ghee and fry the small onions till it becomes translucent and keep it aside.
Step 2:
1.In a kadai, add one teaspoon of oil and fry the ingredients under Fry n Grind table one by one till all ingredients turn golden brown.Keep it aside.
2.Grind the ingredients in above step with grated coconut. Add little water to the mix to make a smooth paste.
Step 3 :
1.Add water to the tamarind paste and allow it to boil for a minute. Add the masala paste with little water and let it boil for 3 minutes. Keep on stirring to avoid lumps.
2.Now add the cooked rice, dal and vegetables. Add required salt and little jaggery. Keep stirring. If its too thick, add little water and let it boil for 5 minutes.
3.Now add the fried small onions to the rice mix above and mix it well.
Step 4 :
1.Take 2 teaspoons of ghee in a pan and add mustard seeds. Once it splutters, add urad dal and red chilly.
2.Fry these till dal turns brown.Now add this mixture to the bisibelabhath.
3.Garnish with coriander leaves and fried cashews.
Serve with boondi,potato chips or raitha.
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