Bisi Bele Bhath

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Posted on Wed 09 Mar 2005 (1587 reads)

Ingredients:

Toor dal 1/2 cup
Rice 1 1/2 cups
Madras onions a handful
Small brinjals 2
Carrot 1
Drumsticks 2
Tamarind size of a lime
Red chillies 12
Green chillies 4
Fenugreek seeds 1 tsp
Coriander seeds 1 tsp
Mustard 2 tsp
Cashewnut 20gms
Grated coconut 2 tbsp
Asafoetida a pinch
Curry leaves few
Coriander leaves few
Poppy seeds 1 tsp
Aniseeds 1/2 tsp
Cloves 4
Cardamoms 4
Cinnamon a small piece
Ghee for frying
Salt to taste

Directions:

Peel Madras onions. Peel and cut vegetables into 1 inch pieces. Wash rice and dal thoroughly. Place it in a container with 21/2 cups of water, a pinch of turmeric powder and chopped vegetables.

Heat a little oil in a frying pan. Add the 6 red chillies, fenugreek, coriander seeds and grated coconut. Fry until fenugreek turns golden brown in colour. Powder and keep aside, heat a little oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds.Powder and keep aside.

Soak tamarind in a little water and extract juice. Heat a little oil, add remaining chillies, mustard, curry leaves and green chillies. When mustard crackles, add to rice and mix well. Add tamarind juice and salt to taste and mix thoroughly.

Heat a little ghee and fry Cashewnuts until golden brown in colour. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire. Add ghee just before serving.

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