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17 May 2014,12:30 by
V.Chitralekha

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BISI BELE BHATH

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make the Bisi bele paste heat a pah and dry roast channa and urad dal till brown. Remove from heat.
  • In the same pan add 1 teaspoon oil and add asafoetida, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black pepper, red chillies and cinnamon.
  • Cook till cumin seeds and fenugreek turn light brown, add coconut and stir for ½ minute. Remove from heat.
  • Place the roasted dals in a grinder and grind to a smooth powder now add the rest of the roasted ingredients in the grinder and grind all using about ½ cup water to get a smooth paste
  • For the bhath, add rice, dal and 6 cups of water in a cooker. Add 3 teaspoon salt and pressure cook to 1 whistle. Lower heat and cook for 4 minutes. Remove from heat and let the pressure drop by itself.
  • Heat oil in kadhai, add pinch of asafoetida, add mustard seeds, broken red chillies, curry leaves and green chillies. Stir and add the onions.
  • Cook till slightly soft. Add the vegetables and lower heat. Cover and cook for about 10 minutes or till vegetables are soft, add a pinch of turmeric and the bisi bele paste. Stir well. Remove from heat.
  • Open the cooker, add the vegetables to the cooked rice-dal mixture, mix lightly.
  • Mash the soaked imli and strain to get a puree, add to the bhath and mix. Add sugar.
  • Add ghee and fresh curry patta. Serve hot with potato chips.

 

INGREDIENTS

  • 200 grams rice
  • 200 grams arhar dal - soaked for 15 minutes
  • 1 small carrot - cut into small pieces
  • 1 potato - cut into small pieces
  • 6 beans - cut into small pieces
  • 1 long, thin brinjal - cut into small pieces
  • 1 drumstick - cut into small pieces
  • 6 tablespoon Sesame oil
  • A pinch asafoetida
  • 1 teaspoon mustard seed
  • 2-3 dry red chillies
  • 20 curry leaves
  • 2 green chillies - cut into small pieces
  • 1 large onion - cut into small pieces
  • A pinch of turmeric powder
  • 2 lemon size tamarind soaked in water
  • 2 teaspoon sugar

Bisi Bele Paste

  • 2 tablespoon channa dal
  • 2 tablespoon dhuli urad dal
  • Pinch of asafoetida  
  • 2 tablespoon coriander seeds  
  • 6 dry red chillies
  • 1 teaspoon cumin seeds  
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon mustard seeds
  • 4 black peppercorns
  • 2 stick cinnamon
  • 2 tablespoon dried grated coconut

Topping

  • 1 tablespoon ghee and a few curry leaves

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