Bisi Bele Bath
Ingredients: CORIANDER SEEDS, CHANA DAL, URAD DAL, CUMIN, METHI · 30 min cook time · 320kcal · $14.60
Ingredients
0.25cup CORIANDER SEEDS, 0.25cup CHANA DAL, 2tbsp URAD DAL, 2tbsp CUMIN, 0.5tsp METHI, 2tbsp SESAME SEEDS, 2tbsp POPPY SEEDS, 0.5tsp PEPPER, 6pods CARDAMOM, 2inch CINNAMON, 5pods CLOVES, tsp OIL, 20pcs DRIED RED CHILLI, few CURRY LEAVES, 0.25cup DRY COCONUT, 0.5tsp TURMERIC, 0.25tsp HING, 0.5cup TOOR DAL, 0.5cup RICE, tbsp GHEE, 1tsp MUSTARD, 2tbsp PEANUTS, 0.5pcs ONION, 1pcs CARROT, 1pcs POTATO, 2tbsp PEAS, 5pcs BEANS, 0.5pcs TOMATO, tsp SALT, 0.5cup TAMARIND, 1tsp CHILLI POWDER, 2tbsp CASHEW
Instructions
1. ROAST coriander seeds, chana dal, urad dal, cumin, methi, sesame seeds, and poppy seeds on low flame until aromatic.
2. Add pepper, cardamom, cinnamon, and cloves. Roast further, then cool completely.
3. In a separate pan, heat 1 tsp oil and roast dried red chilli, curry leaves, and dry coconut until crispy.
4. Transfer all roasted spices to a blender, add turmeric and hing, and grind to a fine powder.
5. In a pressure cooker, add soaked toor dal, rinsed rice, turmeric, oil, and 3 cups water. Cook for 5 whistles.
6. In a large pan, heat oil and ghee. Temper with mustard seeds, dried red chilli, hing, peanuts, and curry leaves.
7. Saute cubed onion, carrot, and potato for 1 minute.
8. Add peas, chopped beans, tomato, turmeric, and salt. Saute for 2 minutes.
9. Add 3 cups water, cover, and boil for 10 minutes until vegetables are cooked well.
10. Add tamarind extract, 3 tbsp bisi bele bath powder, and chilli powder. Mix and boil for 5 minutes.
11. Add cooked rice and dal mixture, salt, and 2 cups water. Mix well and adjust consistency.
12. Simmer for 10 minutes so flavors are absorbed.
13. In a small pan, heat ghee and fry cashews until golden brown. Add to the bisi bele bath and mix well.
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