Bisi Bele Bath - Another method

Method

1. 1

   Soak rice and toor dal: Wash half cup rice and half cup toor dal. Soak 30 minutes. Drain.

2. 2

   Pressure cook: Cook rice and dal together with 3 cups water and half tsp turmeric for 4 whistles until very soft and mushy.

3. 3

   Prepare fresh bisibelebath masala: Dry roast 2 tbsp coriander seeds, 1 tsp cumin, 4 dried red chillies, 1 tbsp chana dal, half tsp peppercorns, 1 small cinnamon piece, 2 cloves and 3 tbsp fresh grated coconut. Grind fine.

4. 4

   Soak tamarind: Soak lemon-sized tamarind in 1.5 cups water. Extract and strain.

5. 5

   Prepare vegetables: Dice carrot, beans, potato and add green peas. Cook in tamarind water with the freshly ground masala and salt for 12 minutes.

6. 6

   Combine rice-dal with vegetables: Add the cooked rice-dal to the vegetables. Stir well and adjust consistency with water.

7. 7

   Add jaggery: Add 1 tsp jaggery. Mix well.

8. 8

   Make tempering: Heat 4 tbsp ghee. Fry cashews until golden. Add mustard seeds, curry leaves, 2 dried red chillies and asafoetida.

9. 9

   Add tempering: Pour ghee tempering over bisibelebath. Mix well. Add 2 more tbsp ghee on top.

10. 10

    Serve: Bisibelebath should be hot, thick and richly spiced. Top with extra ghee. Serve with papad and boondi raita.