Tuesday, October 20, 2009

Lentils and vegetables cooked with rice

Bisibele Bath

Serves: 4

Rice - 1 cup
Toor daal - 1 cup
Beans - 1/2 cup, cut into inch long pieces
Carrot - 1/2 cup, cut into inch long pieces, or as desired
Chayote (Seme badnekai) - 1/4 cup (optional), cut into inch cubes
Bottle gourd - 1/2 cup (optional), cut into inch cubes
Green bell pepper (Capsicum) - 1 small, cut into big pieces
Peas - 1/4 cup
Oil - 4 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 8-10
Bisibele bath powder - 2 1/2 tsp
Red chilly powder - 1 tsp
Salt - to taste
Turmeric - a pinch
Tamarind paste - 2 tbsp
Hing - a dash
Red chillies - 4-5

1. Cook the vegetables and daal with 10 cups of water in a pressure cooker until done.
2. Wash the rice in several changes of water and cook with 2 cups of water in a pressure cooker or rice cooker.
3. Once the daal and veggies are cooked, add tamarind paste, red chilly powder, salt and bisibele bath powder, mix well. Heat on medium flame while stirring until the mixture comes to a boil.
4. Boil the mixture for about 5 minutes until the flavours blend and then add the cooked rice.
5. Cover the vessel and cook on low flame for another 5 min
6. Parallely, heat oil for the seasoning and mustard seeds. Once the mustard seeds crackle, add asafoetida, curry leaves and red chillies.
7. Once the red chillies colour deepen, add the capsicum and peas and cook until done. Then add the seasoning to the daal+rice mixture and mix well
8. Cover with a lid and let is sit for around 10 min for all the flavours to blend.

Best served with potato chips or khara bhoondi

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