Bisibelabath
(Sambar Rice)
Bisi bele bhath is a rice-based dish with its origins in the state of Karnataka, India. A wholesome meal with great flavors!
Ingredients:
Raw Rice: 1 Cup
Thoor dal : 1/2 Cup
Tamarind : 1 lemon size
Small Onion : 5 to 6
Drumstick : 1
Beans : 10
Carrot : 2
Potato: 1
Capsicum : 1
Turmeric : 1/4 teaspoon
Hing a Pinch
Chopped Coriander leaves : 1 tablespoon
Cashews : 10
Sambar Powder : 1 teaspoon
For Grinding
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Oil : 1 teaspoon
Coriander Seeds : 1 tablespoon
Channa Dal: 2 teaspoon
Red Chilli : 5
Fenugreek seeds : 1/4 teaspoon
Cumin seeds: 1/2 teaspoon
Cinnamon Stick: 1 inch stick
Cloves : 3
Cardamom : 1
Grated Coconut : 1/2 Cup
For Seasoning:
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Ghee :1 teaspoon
Mustard Seeds : 1/2 teaspoon
Curry Leaves few
Method
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Soak the tamarind in the water and extract the tamarind juice.
Cook one cup of rice with half cup of thur dhal and pinch of turmeric. Add little more water than the usual water that you add for cooking the normal rice and allow one more whistle in the cooker. This is to make sure that the rice/dhal mixture is cooked properly. Cut the vegetables lengthwise (as we do for Aviyal) and cook them and keep it aside. For drum stick we can remove the outerskin and keep only the inner stuffs.
Cut the onion and keep it aside. Heat the thawa and add one spoon of Oil. Once the Oil gets heated, then add red chilli, dhaniya, channa dhal, fenugreek seeds, cumin seeds , and fry them till the colour of the dal changes to light brown. Switch off the flame and allow the mixture to cool. Add grated coconut, cloves, cinnamon and cardamom to the fried grinding ingredients
Grind the mixture in the mixer to a nice paste and keep it aside.
Add the tamarind juice to the cooked vegetables and keep in flame. Also add sambar powder, Asefotodia, salt and allow the mixture to cook in the low flame for about 5 minutes.
Add the ground masala to the tamarind and vegetable mixture and boil for 5 minutes. Finally garnish with chopped coriander leaves and remove from flame.
Heat the thawa and add a spoon of oil. Add the mustard and once the mustard started to sputter then add curry leaves. Add the onion and fry till its color changes to light brown. Then add these seasoned ingredients to the bisibelabath mixture.
Take the cooked rice+dal and slightly mash it with a ladle. Add the bisibelabath mixture to the cooked rice and dal and mix well. Finally garnish with roasted cashews and mix well.
The yummy Bisibelabath is now ready to serve with onion Raitha or just papad or chips.
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