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The ingredients needed to make Bisi Bele Bath (south indian spiced khichadi):
- Prepare For bisi bele bhath powder
- Use 4 tbs coriander seeds
- Provide 4 tbs chana daal
- Get 1 tsp sesame seeds
- Take 2 tbs urad daal
- You need 10-15 byadagi red cilli
- Use 1 tsp jeera
- Provide 1/2 tsp black pepper
- Prepare 3 green cardamom
- Take 1 inch long cinnamon stick
- Take 3-4 cloves
- Get 2 tsp poppy seeds
- Take 1/4 tsp methi seeds
- Prepare 10-12 curry leaves
- Use 3 tsp dry coconut
- Prepare 1/2 tsp asafoetida
- Prepare For bhath
- Provide 1/2 cup sona masuri rice
- Use 1/2 cup tuar daal
- Use 1/4 cup green pea
- Take 1/4 cup chopped french beans
- Prepare 1 potato cut into cubes
- Provide 1 big carrot chopped
- Get 1/2 cup kath gobhi
- Use 1/2 cup onion
- Prepare 2 tbs green coriander leaves
- Take 1 tbs tamarind pulp
- Use 1 tbs jaggery
- Get 1 tbs freshly grated coconut
- Provide to taste salt
- Take For seasoning
- Use 1/2 tsp mustard seeds
- Use 5-6 curry leaves
- Prepare 2 dry red chillies
- Use 10-15 cashews
- Use 2 tbs ghee
Steps to make Bisi Bele Bath (south indian spiced khichadi):
- For bisi bele bath powder :Dry roast the coriander, cumin and fenugreek, chanadal, urad dal until they start turning fragrant. To the same dry roast sesame seeds, poppy seeds, curry leaves untill they become crispy, keep them aside
- Further more in same pan dry roast cinnamon, clove, black pepper, Cardamom, till they become aromat keep them aside. Also dry roast red chillies, dry coconut, till it become golden, allow the spices to cool down. Grind them to a fine powder,add hing powder, mix well your bisi bele masala is ready, keep this powder in air tight container.
- For bisi bele bhat: Wash and soak the rice for 30min. In the water
- Add salt and keep on the stove top and cook the rice. No need to cover the pan with lid.
- Simmer till the rice grain cooked well. Cover and keep it aside.
- In Pressure cooker add rinsed tuar daal, turmeric powder and 2 cups water. Pressure cooker the daal for on hight flame for 8 to 10 whistle.once pressure cooker settle down on it's own, mash the dal and keep aside
- In another pan, add chopped veggies, and peanuts, salt pour 2 cups of water and stir. Cover and allow the veggies to cook till they are tender and cooked well,yet retain their shape.
- Now in cooker with mashed daal, add the cooked rice, then add cooked veggies along with it's stock.stir lighty.
- Now add 1/2cup water, tamarind pulp, 1 tbs jaggery, mix everything well taking care rice grains do not break
- In another bowl add 3 tbs bisi bele bhat masala (that we had made earlier) and 1/2 cup water mix well. Add this masala water mixture in the cooker,
- Add grated coconut and salt. Stir well
- Keep the cooker without the lid on stove top and simmer on the low flame for about 20 - 25 min. Add more water if required, keep on stirring offen, raw aroma of tamarind has to go away and all flavor should be blended well. Cover and keep aside once done.
- Tempering bisi bele bath : in tadka pan heat ghee. Crackle the mustard seeds then temper the curry leaves,dry red chilli asafoetida, cashews.
- Pour this tempering in the prepared bisi bele bath, stir and cover the cooker with lid for about 5 min. So that tempering flavors infused in the bisi bele bath.
- Serve hot with khara bundi.
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