The rice tastes best when served hot. Using fresh ground spices gives the an authentic flavor. Store bought Bisi Bele Bath masala can be used though.
Preparation Time: 10 minutes
Cook Time: 45 minutes
Serves: 5-6
Ingredients:
Bisi Bele Bath Masala:
Dry Red chilies: 9
Cinnamon: 2" stick
Cloves : 5
Cumin/Jeera: 2 teaspoons
Urad dal/Minappappu: 2 teaspoons
Chana dal/Senagapappu: 2 teaspoons
Coriander Seeds: 3 tablespoons
Methi seeds: 1/2 teaspoon
Dry coconut powder: 1 tablespoon
Others:
Rice : 1 1/2 cups
Toor dal : 1 cup
Tamarind: Small lemon size
Jaggery: 2 teaspoons
Peas: 1/4 cup
Green beans: 4-5 cut into 1" pieces
Capsicum: 1/2 diced
Carrot: 2 medium diced
Ghee : 2 teaspoons
Water : 2 cups
For Tempering:
Ghee : 4 teaspoons
Dry red chili: 1
Hing/Inguva: A pinch
Mustard seeds: 1 teaspoon
Curry leaves: 1 sprig
Method:
Pressure cook rice with 3 cups of water and toor dal with 2 cups of water separately.
Dry roast all the ingredients listed for the masala except coconut powder for 3 minutes until the aroma comes out and the seeds are golden. Add coconut powder and turn off the stove. Let them cool off and blend into a fine powder.
Heat ghee in a pan and add all veggies and fry for 3-4 minutes. Pour 1 cup of water and cook until the veggies are done. Add tamarind extract, jaggery, salt and masala. Mix well and add mashed toor dal and cooked rice.
Heat ghee in another pan and add all ingredients listed under for tempering and add that to the rice.
Serve hot.
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