20 October, 2017
Bisibelebath | Broken wheat bisibelebath
Bisibelebath….like made in marriages/functions
Very glad to say that I could make it. It turned out exactly how it did taste in functions/marriages etc. We all at home liked it very much.
The specialty of this particular dish is that it does not contain any aromatic spices and in spite of that it tastes heavenly, not even a single aromatic spice is used. It turns out too yummy. You need to prepare it to believe it !
As such this dish is prepared using regular rice and lentil, but here I have posted the recipe, which is made using broken wheat in place of rice. Below mentioned proportion of ingredients serves approximately 6 to 8 people.
Below is the pic of, a kind of self innovated…. (I don’t think anybody has made bisibelebath using fenugreek leaves) methi bisibelebath ⇓ followed this same procedure & masala powder, but made bisibelebath by using only fenugreek leaves(menthya soppu) approximately 2 to 3 cups & Fresh green peas (batani) 1 cup and did not use tomato as well
You may also like to check other home made masala powder recipes ⇒ Huli Pudi/Sambar Powder , Saaru/Rasam Powder , Palyada Pudi , Gojjina pudi/tangy curry masala powder , authentic chutney powder , fenugreek seeds/menthyada hittu/menthe hittu , Huruli chutney powder , curry leaves chutney powder , black sesame chutney powder , Kharabath powder , Bisibelebath powder , spice Powder for masale dosay , Tandoori masala Powder , quick/instant Powder matawadi Palya , rajma masala Powder, multipurpose lentil Powder , Dal makhani masala powder , Chole masala powder , Pav bhaji masala powder , Instant rasam Powder , Kadai paneer powder , bisibelebath powder like made in functions/marriages , Chitrannada pudi/tangy rice spice powder , Indian gooseberry chutney powder , raw turmeric/hasi arishinada beru , Yellupudi chitranna ,
However as we are talking about various types of spice powder/masala powders, you can also check this useful recipe of home made Badami milk powder
Ingredients : measuring cup used – 200 ml
- Dalia/Broken wheat/godhi nuchhu OR Rice – 1 cup
- Pigeon pea/toor dal – 1 heaped cup
- Water – 6 to 7 cups
- Thick tamarind juice – 3 to 4 tbsp (adjust)
- Salt to taste
- French beans – 2 cups
- Potato – 1 big
- Fresh green peas – 1 cup
- Carrot – 2 medium sized
- Tomato – 3 big
For masala powder :
- Coriander seeds – 3/4 tbsp
- Bengal gram – 1 tbsp
- Cumin seeds – 1 tsp
- Black pepper corns – 1/2 tsp
- Fenugreek seeds – 1/2 tsp
- Whole red chilies – 10 to 12 nos., for color & 4 nos., for spiciness
- Grated dry coconut – 1/4 cup
- Curry leaves – 1 or 2 strings
- Hing – 1/4 tsp
- Turmeric powder – 1/2 tsp
For tempering :
- Ghee – 2 tbsp
- Mustard seeds – 1 tsp
- Cashew nuts – 1/4 cup
- Curry leaves – few
PROCEDURE :
- Roast all the ingredients under the heading ‘for masala powder’ and grind into a fine powder
- Make puree using 1&1/2 tomato and cut the remaining 1& 1/2 tomato into cubes
- Heat 7 cups of water in a pressure cooker, when it is boiling add in rinsed broken wheat & toor dal and allow it to boil again
- Now add in all the vegetables including tomato cubes and again allow it to boil
- Now add in salt and when it is boiling add in the masala powder stirred in the water (to avoid lumps formation) and pureed tomato
- Now add in tamarind juice and stir well again and close the lid and give it one whistle
- Meanwhile prepare tempering using the ingredients under the heading ‘for tempering’
- Allow it to cool, and add in the prepared tempering
- Serve hot with any accompaniment
