Today I sojourned into the Southern part of Karnataka and came up with Bisi Bele Bhath for dinner. I did not make anything else as it is a complete meal by itself. It has carbohydrates, vegetables and proteins :) Accompanied by Lays potato chips, it has comfort food written all over it!!
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For the bisi bele masala
4-5 dry red chillies
2 tbsp chana daal
1 tbsp urad daal
Pressure cook the rice, vegetables and daal in a pressure cooker in separate vessels. Add a little salt and jaggery to the vegetables before you pressure cook them.
Yummy in the tummy!
See you all tomorrow!
Bisi bele bhath with potato chips |
Bisi Bele Bhaath
2 cups rice
1 cup tuvar daal
2 cups - Beans, carrots and potatoes chopped
2 cups - Beans, carrots and potatoes chopped
1/2 cup green peas
1 Onion sliced thinly and fried till golden brown
1 Onion sliced thinly and fried till golden brown
3 tbsp tamarind paste or 1 cup of tamarind juice
1 tbsp of jaggery
salt to taste
1 tbsp of jaggery
salt to taste
For the bisi bele masala
4-5 dry red chillies
2 tbsp chana daal
1 tbsp urad daal
1 tsp coriander seeds
1 tsp cumin seeds
2 cloves
1 cardamom
1 tsp cumin seeds
2 cloves
1 cardamom
1 inch piece of cinnamon
1/2 cup grated coconut (or you could use the dessicated coconut like I did)
Roast all the above except the coconut in a little oil till they turn fragrant and turn color. Grind it with the coconut and water to make a smooth paste and reserve.
For the final tempering
1 tsp ghee or butter
1/2 tsp mustard seeds
1 tsp ghee or butter
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp urad daal
1 tsp chana daal
1 tsp urad daal
1 tsp chana daal
a pinch of asafoetida
a handful of curry leaves
2 dry red chillies broken to pieces
2 dry red chillies broken to pieces
Pressure cook the rice, vegetables and daal in a pressure cooker in separate vessels. Add a little salt and jaggery to the vegetables before you pressure cook them.
Meanwhile add 2 cups of water to the tamarind paste and let it come to a boil. When the water has reduced by half, add the reserved ground paste and cover and cook for 5 minutes. Then add the vegetables and the daal and rice. Adjust the salt and add more water to keep the consistency from getting too thick and cover and cook for a minute taking care to keep mixing it so that the bottom does not get burnt.
In a separate pan, heat the ghee and add the mustard seeds. After they have crackled add the remaining tempering ingredients and fry till they have changed color. Pour this into the rice mixture along with the fried onions.
Mix well and serve.
-----------------------------------------------------------------------------------------------------------------------------Yummy in the tummy!
See you all tomorrow!
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