BISI BISI BISIBELI ANNA

One of the most popular vegetable, lentil, rice dishes , preepared for every festival and occasion and served as offering, in karnataka. Tamilnadu serves sambar sadam .

Preparation time: 15mins 

Cook Time : 30 mins 

 Serves: 5—6

Ingredients

Raw Rice – 11/4 cup
Tur dal - 1 cup
Tamarind –medium  lemon sized ball
Oil -2 tbsp
Ghee - 6 tsp
Pearl onions -1 cup
Beans – cut tiny ½ cup
Carrot – cut small ½ cup
Potato – cut small ½ cup
Peas - fistful
Tomato – cut fine  ¾ cup
Capsicum – ½ cup.
Bisi Bela Bath Masala (fry and dry grind)
Oil - 1 tsp
Kopra/Dry coconut powder -1/2 cup
Coriander seeds - 1 tbsp
Red chillies - 6-7
Bengal gram/Channa Dal - 2 tsp
Urad dal - 1 tsp
Fenugreek - 1/2 tsp
Cinnamon - 1 inch piece
Cloves - 2
cardamom-2

Badi elachi 4

Khus khus 1tsp

Cashewnuts ¼ cup

Fresh grated coconut ¾ cup

1 cup fresh milk

Cardamom -2
For the seasoning
Mustard -1 tsp
Fenugreek - 1/4 tsp

Curry leaves - little
Asafoetida/hing - 1/4 tsp

Cashewnuts-9

Pearl onions-5

Red chillies-2
Method

1)  Heat a tsp of oil, roast the ingredients under Bisi Bela Bath Masala, adding coconut at the end. Roast everything until it becomes slightly brown in colour and dry grind it. You can prepare this a few days before if you are using kopra as it will not get spoiled. Store it in an airtight container.

2)  Pressure cook rice and dal together, adding turmeric and salt.make sure the dal has soaked in water for some time before cooking with rice . add 10 cups of water or enough to stand one finger above the contents. Pressure cook for 3 to 4 whistle. Ensure that the mixture does not get burned at the bottom. To avoid add 1 tbsp ghee before adding rice and dal to cook. Rice and dal can be cooked separately too but the flavour changes. Add ½ cup milk while cooking the rice and dal. This is what adds to the taste.

3)  Soak tamarind in a cup of hot water for 15 minutes. Extract its juice and discard the pulp.

4)  Heat a tbsp of oil, add mustard seeds, when it splutters, add fenugreek seeds, hing and curry leaves. Saute for a seconds and add chopped onions.

5)  Sauté onions until it becomes transparent.  Add the cut tomatoes and fry Then add all the vegetables (except capsicum) and sauté for a few more seconds. Sprinkle water and cook for 4-5 minutes.

6)  Now add tamarind extract, needed salt and the bisi bela bath masala powder. Let it boil well until the raw flavour goes. By the time the vegetables will also get cooked well.

7)  Add cooked dal, cooked rice, 4-5 tsp of ghee and mix well.

8)  Heat a tsp of ghee and sauté capsicum until slightly cooked. It should be crunchy.

9)  Garnish Bisibelabath with fried curry leaves cashewnuts and 1 red chilly. add coriander leaves and serve hot with chips or papads.

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About Chef Ramaa shanker

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