Bisi-bele-bath

• This recipe was given to us by a lady at my Dads work called Sneha. She told us that it would be very easy to make. Personally, it wasn't the easiest but was very fun to make with my dad as he was helping me with it. You can find the original recipe at the link below:

  https://hebbarskitchen.com/bisi-bele-bath-recipe-bisibelabath-rice/

  I think that it would be a very good idea to look at the link as they do have pictures to accompany recipe as you go along. But, in mine I will try to describe in lots of detail.

  
  

  

  Dietary Info:

  -Contains Dairy

  -Contains Gluten, unless products labelled otherwise

  - Suitable Vegetarian

  -Contains Nuts

  Ingredients:

  Bisi bele bath masala:

• -4 tsp coriander seeds
• -4 tsp chana dal
• -2 tsp urad dal {we used dried green lentils}
• -1 tsp jeera / cumin
• -¼ tsp methi / fenugreek seeds
• -½ tsp pepper
• -3 pods cardamom / elachi
• -1 pinch cinnamon / dalchini
• -4 cloves / lavang
• -2 tbsp dry coconut / copra {We used dried coconut chips by Urban Fruit}
• -2 tsp poppy seeds / khus khus {We ended up not using this}
• -1 tsp sesame seeds / til
• -1 tsp oil
• -12 drid kashmiri red chilli {I used a about 3tbsp of chilli flakes, but that's just an estimate. As I just did a few big shakes}
 

• -pinch of hing / asafoetida

Other ingredients:

• -½ carrot, chopped
• -5 beans, chopped {I used 2tbsp Pinto Beans, out of a can}
• -2 tbsp matar / peas {I used Frozen Peas}
• -½ potato / aloo, cubed
• -2 tbsp peanuts {At this point I accidentally used cashews}
• -2 cups water
• -¼ tsp turmeric / haldi
• -1½ tsp salt
• -¾ cup tamarind extract {We brought a block of tamarind and soaked it in  water from the kettle for 10mins before straining it through a sieve an using the juices}
• -½ tsp jaggery / gud {I used Caster Sugar as Jaggery is very similar}
• -½ onions, petals
• -1 cup toor dal, cooked { I used Chickpeas, from a tin}
• -2½ cup rice, cooked
• -1 cup water
• -1 tbsp ghee / clarified butter

For tempering:

• -2 tbsp ghee / clarified butter
• -1 tsp mustard / rai
• -1 dried red chilli {More Chilli Flakes}
• -pinch of hing / asafoetida
• -few curry leaves
-10 whole cashew / kaju  

Method: 

First of all you need to make the bisi-bele-bath masala powder. Here's how you do it...

• Firstly, dry roast 4 tsp coriander seeds, 4 tsp chana dal, 2 tsp urad dal, 1 tsp jeera {Cumin}, ¼ tsp methi{FenuGreek Seeds}
•  Dry roast till the spices turn aromatic, keep aside transferring to blender. {Dry Roasting is where you put all the ingredients into a saucepan and cook them without any oil}
•  Furthermore, dry roast ½ tsp pepper, 3 pods cardamom, 1 inch cinnamon, 4 cloves, 2 tbsp dry coconut.
• Dry roast till the spices turn aromatic. Place the mix alongside the 1st mix in the blender}
• Additionally, dry roast 2 tsp poppy seeds and 1 tsp sesame seeds. Place in blender
• Now roast 12 dried kashmiri red chilli and few curry leaves with a tsp of oil.
• Roast till the chillis puffs up and curry leaves turn crisp. transfer to blender.
• add in pinch of hing and grind to fine powder without adding any water.
• Bisi bele bath masala powder is ready. store in a airtight container for longer shelf life.

• How to make the Tempering. Only make this a few minutes before the curry is done. 

•  Prepare the tempering by heating 2 tbsp ghee
• Once the ghee is hot, add in 1 tsp mustard, 1 dried red chilli, pinch of hing, few curry leaves and 10 whole cashew.
• Saute and allow to splutter and pour the tempering over bisi bele bath.

• • Firstly, cook the vegetables, 2 tbsp peanuts, 2 cups water, ¼ tsp turmeric and 1 tsp salt.
  • Now, add ¾ cup tamarind extract {Or the prepared tamarind as explained in the ingredients section}, ½ tsp jaggery and ½ onions. Boil for 10 mins.
  • Further add 1 cup of cooked toor dal, 2½ cup of cooked rice and 1 cup water.
  • Add 4 tsp of bisi bisi bele bath masala and simmer for 20 mins.
  • Pour the tempering and serve bisi bele bath with boodi or mixture.