The 3Bs-BBB-BisiBelaBath!!!!

This is a very popular karnataka dish.It is very simple to make and very filling too.This recipe serves two.

Ingredients:

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• Rice - 100 grams
• Tuar dal - 50 grams(Rice:Dal=1:1/2)
• Pearl/Madras Onion - 15
• Veggies - of your choice from the list(Carrots,Peas,Potatoes,brinjal,chow- chow,drumstick)
• Curry leaves - a sprig
• Coriander leaves - 1 tablespoon(finely chopped)
• Ghee - 4 teaspoon
• Cashews - 5 to 6
• Peanuts - 10
• Salt - to taste
• Jaggery - a pinch
• Turmeric powder - a pinch
• Mustard seeds - 1 teaspoon

Ingredients for Masala:

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• Coriander seeds/Dhania - 3 teaspoon
• Urad dal - 2 teaspoon
• Chana dal - 2 teaspoon
• Fenugreek seeds - 1/2 teaspoon(missed in the picture)
• Jeera - 1 teaspoon
• Saunf - 1teaspoon
• KasaKasa - 1 teaspoon(optional)
• Cinnamon - a two-inch stick
• Cloves - 3
• Elachi - 3
• Pepper corns - 10
• Red chilli - 6
• Coconut/Kopra,shredded - 8 heaped teaspoon

Method:

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You just need one heavy bottomed pressure cooker for preparing this dish.Wash and soak the rice and dal together for half an hour.Drain the excess water.

BisiBelabath powder:

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Heat a tsp of ghee in the cooker and add the ingredients one by one in the order

Dhania,

Chana dal,

Urad dal,

fenugreek seeds,

(Jeera + saunf + pepper),

(kasakasa + cinnamon+clove+elachi),Red chilli and coconut.

Saute till it turns brown in colour and gets roasted.

Set aside to cool and grind to a less coarse powder as shown.

Tip:

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You can also roast and grind the ingredients except coconut and keep in fridge.Whenever you make Bisibelabath just use the powder and add roasted coconut to it.

Bisibelabath:

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• Chop the veggies finely.
• Heat a teaspoon of ghee in the cooker.Add mustard seeds and asafoetida.
• When it splutters,add curry leaves and pearl onions and saute till they become tender.
• Add other veggies and saute for a min with a pinch of turmeric powder.
• Add the tamarind juice extract,jaggery,soaked rice and dal and mix well.
• Add water liberally as the dish has to be slightly loose and mashed.I normally add 5 cups of water for every cup of rice(considering the dals and veggies too).
• Add salt ,powdered masala and mix well.
• Pressure cook the above mixture.(1 whistle on a high flame and switch off after 10 min)
• Heat a tsp of ghee in a tadka pan and roast peanuts,cashews till they turn golden brown.
• Garnish the bisibelabath with coriander leaves and roasted nuts.

The dish will thicken with time.So it does not matter even if its slightly watery after cooking.It will get the correct serving consistency in 5 to 10 min.

Serve hot with onion raitha and potato chips/karuvadam.