16 March, 2016

BISIBELEBATH

Posted in : RICE ITEMS - PULAV / MASALA BATH / BISIBELE BATH / CHITRANNA on by : Divya Suresh

Bisibelebath is a signature dish of Karnataka. There are many methods of making Bisibelebath masala powder and with various combinations of vegetables and sometimes Plain bisibelebath without even single vegetable. Today I’m going to share with you all Field beans ( avarekayi ) Bisibelebath. Normally we Use Cashew nuts for tempering, but in this I have used crunchy Almonds which definitely enhanced the taste. Here I’m preparing it in ” All in one method “.

        Ingredients :

        For making masala powder

  • Coriander seeds – 1&1/2 tbsp
  • Bengal gram – 1&1/2 tbsp
  • Split black gram – 1 tbsp
  • Cinnamon stick – 2 inches
  • Cloves – 4
  • Marathi Moggu – 2
  • Black pepper corns – 1/2 tbsp
  • Poppy seeds – 3/4 tbsp
  • Grated dry coconut – 1/2 cup
  • Whole red chillies – 12 ( I used color enhancing chillies, not hot ones )
  • Curry leaves – 15 to 20 leaves
  • Saffron strands – 1/4 tsp
  • Turmeric powder – 1/2 tsp

     Other Ingredients :

  • Pigeon Pea / Toor dal – 1 cup
  • Rice – 1 cup
  • Field beans – 1 cup or more
  • Ghee – 1 tbsp
  • Turmeric Powder – 1/4 tsp
  • Tamarind Juice ( thick ) – 1 to 2 tbsp
  • Water – 6 to 8 cups
  • Salt to taste

      For tempering :

  • Ghee – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Almonds ( chopped ) – 1/4 cup or as needed
  • Curry leaves – few

     PROCEDURE :

  • Roast all the ingredients under the heading ‘Masala powder’, cool for a while and make fine powder
  • In a pressure cooker boil water add turmeric powder, ghee, toor dal, rice,field beans and salt ( under the heading ‘ Other ingredients ” ) one by one… also add powdered masala and stir well and keep stirring till it starts boiling
  • When it starts boiling close the lid and give it one whistle or till cooked ( varies from one cooker to another, In my pressure cooker it gets cooked in one whistle )
  • Once the pressure settles down, open the lid, turn on the flame on high and add tamarind pulp and combine everything well and give it one boil and turn off the flame
  • Prepare tempering and pour it on the Bisibelebath
  • Serve hot with raita

 

WP_20160312_001 WP_20160312_002