HomeQCM - Quicker Cooking Method HYACINTH BEANS SPICY RICE DISH| AVAREKALU BISIBELEBATH
16 March, 2016

HYACINTH BEANS SPICY RICE DISH| AVAREKALU BISIBELEBATH

Posted in : QCM - Quicker Cooking Method, Rice dishes| Pulao| Masala bath| Bisibelebath| Chitranna| on by : Divya Suresh

Bisibelebath is a signature dish of Karnataka. There are many methods of making both Bisibelebath and its spice powder/masala powder, with various combinations of vegetables or sometimes Plain bisibelebath without even putting single vegetable.

Today I’m going to share with you all hyacinth beans/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 quicker cooking method ie everything cooked together in one pot

Ingredients : measuring cup used – 200 ml

For making masala powder :

  • Coriander seeds – 1 tbsp
  • Bengal gram – 3/4 tbsp
  • Split black gram – 3/4 tbsp
  • Cinnamon stick – 2 inches
  • Cloves – 4
  • Marathi Moggu – 2
  • Star anise – 1 small
  • Black pepper corns – 1 tsp
  • Poppy seeds – 1/2 tbsp
  • Grated dry coconut – 1/2 cup
  • Whole red chilies – 12 (I used color enhancing chilies, not hot ones )
  • Curry leaves – 15 to 20 leaves
  • Saffron strands – 1/4 tsp
  • Turmeric powder – 1/4 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) – 2 tbsp
  • Water – 6 to 8 cups
  • Salt to taste

For tempering :

  • Ghee – 2 tbsp
  • Mustard seeds – 1 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, rinsed rice, field beans and salt (under the heading ‘Other ingredients’) one by one… also add powdered masala and stir well and keep stirring until it starts boiling
  • When it starts boiling close the lid and give it one whistle (varies from one cooker to another, In my pressure cooker one whistle is enough )
  • Once the pressure settles down, open the lid, turn on the heat 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
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