Bisibelebath recipe | lunch special | healthy lunch | rice | healthy
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Making Rice Mixture:
Ingredients:
Rice - 1 cup
Toor dal / Split Pigeon Peas - 1 cup
Vegetables (chopped) - French beans, carrot & potatoes - 1 cup
Add 6 cups of water
Turmeric powder - ½ tsp
Cooking Oil - 3 tsp
Method:
1. Transfer all the above ingredients to a pressure cooker and cover with a lid.
2. Cook for 3 whistles and allow the pressure in the cooker to release naturally.
3. Keep this aside for later.
Making Bisibelebath powder:
Ingredients:
Cooking Oil - 2 tsp
Methi Seeds / Fenugreek Seeds - ½ tsp
Urad dal / whole or split Black Gram - 2 tsp
Chana dal / split Bengal Gram - 1 tsp
Cinnamon stick - 2 inch
Cardamom - 3
Clove - 3
Pepper - 4 or 5
Jeera - 1 tsp
Dry Red chillies - 5 or 6 (add more for extra spice)
Coriander seeds - ¼ cup
Curry leaves - about 8 to 10
Dry coconut (grated) - ½ cup
Making Tamarind Water:
Ingredients:
Tamarind - gooseberry size
Water - 1 cup
Method:
1. Soak gooseberry size tamarind in 1 cup of water for about 30 minutes.
2. Squeeze to extract tamarind water and so add the leftover pulp.
3. Tamarind water is ready.
Making Bisibelebath:
Ingredients:
Clarified butter / ghee - 2 tsp
Mustard - 1 tsp
Jeera / Cumin seeds - 1 tsp
Asafoetida - ¼ tsp
Curry leaves - 6 to 8
Cashews - 6 to 8
Green Pepper (chopped) - 1
Tomatoes (roughly chopped) - 2
Salt - to taste
Tamarind water (made earlier)
Jaggery (same quantity as tamarind)
Bisibelebath powder (made earlier)
Dry coconut (grated) - 2 tsp
Water - 4 cups
Frozen peas - ½ cup
Coriander leaves - a handful
Fried gram flour balls / boondi - as required
Method:
1. Heat a pan on medium high flame and add 2 tsp of ghee / clarified butter.
2. Add 1 tsp of mustard.
3. Let this splutter.
4. Add 1 tsp of jeera or cumin seeds along with ¼ tsp asafoetida and 6 to 8 curry leaves.
5. To this now add 6 to 8 cashew nuts.
6. Fry till golden brown.
7. Now add 1 chopped green pepper along with 2 roughly chopped tomatoes.
8. Add salt to this to taste and add the tamarind water along with jaggery. (Jaggery should be same quantity as tamarind).
9. Add the bisibelebath powder made along with 2 tsp dry coconut (grated).
10. Add about 4 cups of water to this.
11. Bring this to boil.
12. After the pressure in the cooking is released, uncovered.
13. Now add the rice mixture from the pressure cooker to the boiling vegetable mixture.
14. Combine everything well.
15. Add little water and balance the taste; bring this to boil.
16. Add a handful of coriander leaves and bring this to boil.
17. Turn off the flame.
18. Check for the consistency (add water to get the consistency).
19. Bisibelebath is ready to serve.
20. Sprinkle some tiny fried gram flour balls / boondi.
21. Serve hot with raita.
22. Relish this straightforward yet healthful and hearty meal with family and friends.
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Music Credits:
Music "Birds in Flight"
Artist - Dan Lebowitz
Royalty free Music
No copyright music
12 авг 2023
