Bisi Bele Bath Recipe | பிசி பெல் பாத் | Geeta’s Heritage Cooking | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A special masala mixture of its own, Bisi Bele Bath in Karnataka or Sambar rice in Tamil, you can see for yourself how comforting this dish is!

BISI BELE BATH

Ingredients

1 cup boiled split pigeon pea (tuvar dal)
2 cups cooked rice
1 tbsp oil
15-20 madras onion, peeled
¼ cup frozen green peas
5-6 french beans, chopped and parboiled
1 medium capsicum, chopped and parboiled
1 medium carrot, cut into small cubes and parboiled
1 large tomato, chopped
2½ tbsps tamarind pulp
A large pinch of turmeric powder
1½ tsps red chilli powder
Salt to taste
Chopped fresh coriander leaves for garnish
Bisi bele bath masala
5-6 dried red chillies
½ cup desiccated coconut
½ tsp asafoetida
2 tbsps Bengal gram (chana dal)
1 tsp fenugreek seeds
1 tbsp poppy seeds
7-8 cloves
8-10 curry leaves
1 tbsp coriander seeds
2 inch cinnamon sticks
1 tbsp split skinless black gram (urad dal)
1 tsp mustard seeds
3-4 green cardamoms
Tempering
2 tbsps ghee
½ tsp mustard seeds
½ tsp Bengal gram (chana dal)
1 dried red chilli
7-8 curry leaves
2½ tbsps cashew nuts
1 tsp split skinless black gram (urad dal)
¼ tsp asafoetida (hing)
Pachadi to serve
Papadams to serve

Method

1. For the masala, dry roast red chillies, desiccated coconut, asafoetida, Bengal gram, fenugreek seeds, poppy seeds, cloves, curry leaves, coriander seeds, cinnamon sticks, urad dal, mustard seeds and green cardamom. Grind to a fine powder and set aside.
2. Heat a non-stick deep pan, add oil and madras onion. Sauté well and cook till golden brown.
3. Add green peas, French beans, capsicum, carrot, tomato and sauté well for 1-2 minutes.
4. Add tamarind pulp, 2 cups of water, and mix well. Add 2½ tbsps of prepared masala, and mix well. Let the mixture come to a boil.
5. Add turmeric powder, red chilli powder, salt and mix well. Cook for 1 minute.
6. Add cooked tuvar dal and mix well. Cover and cook for 10 minutes. Add rice and mix till well combined. Cook for 1 minute and take it off the heat.
7. For tempering, heat oil in a tempering pan, add ghee, add mustard seeds, chana dal, dried red chilli, curry leaves, cashew nuts, urad dal, and asafoetida. Mix well and cook till the nuts turn golden brown.
8. Meanwhile, transfer the mixture into a bowl and add the tempering over it. Serve hot with pachadi and papadams.

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