Bisibela bath (4 servings)

Rice 1½ cups

Toor dal 1/2 cup

Turmeric powder 1/2 tsp

Tamarind  1 lemon-sized ball

Onion 1 big

Capsicum 1 medium-sized

Carrot  2 medium-sized

Beans  150 gm

Yellow pumpkin 100 g

Drum sticks 4-5 pieces

Chow chow 1 small

Tomatoes 3 medium-sized

Shelled peas/peanut 1/2 cup

For the masala:

Red chillies 5 or 6

Coriander seeds 2 tbsp

Chana dal 2 tbsp

Cloves 5

Cinnamon 2″

Cardamom 2

Grated coconut  3  tbsp

Curry leaves 3 or 4 sprigs

Saunf 1 tsp (optional)

Salt 1 tbsp

Oil 4 tbsp

Ghee 1tbsp

Cut the onions fine and cut the vegetables into 1/2 inch pieces.

Pressure cook the rice and dal together after adding the turmeric powder to the vessel. Add a little excess water than normal and cook it a little extra. On cooling mash the dal/rice to give it a porridge-like texture.

In a large heavy-bottomed vessel, add the oil and temper the mustard seeds. As soon as they start spluttering, add the onion and saute till they are translucent. In case peanuts are added, saute the peanuts till tender. Add the capsicum, saute a little; add tomatoes and saute till done.

Add the remaining vegetables, stir for 2 minutes and add the tamarind extract. Add enough salt and let the vegetables cook till don.

In a frying pan, add a few drops of ghee and roast the spices –cinnamon, cardamom,  cloves and saunf.  Add a few more drops of oil to this and roast the red chilies first and then coriander seed followed by chana dal. When the dal starts changing color add the coconut and curry leaves.  Cool the ingredients and powder the masala ingredients well and add the masala to the cooked vegetables.

Simmer the flame, add the mashed rice and stir well till all are blended well.

Add the ghee and serve hot.


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