Bisibelabath
Category : Rice, Karnataka, Vegetables
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
- Wash and keep rice and red gram dal (together) in pressure cooker adding 6 cups of water with a pinch of salt.
- Clean and make tamarind paste and keep it aside.
- Peel off the skin from potatoes and boil them, boil green peas separately and keep them aside.
- Mean while make masala powder.
- Heat 1 tea spoon of oil in a pan, fry red chillies, bengal gram dal, black gram dal, cinnamon, fenugreek seeds, grated coconut and make them to a powder.
- Now heat oil in a kadai, add tamarind paste, asafoetida, salt, pearl onion, boiled potatoes, green peas, then the masala powder and boil for some 10 minutes.
- Now transfer these contents to the pressure cooker (after the rice is cooked) and cook for 5 more minutes.
- Fry cashew nuts in ghee and add them to rice and serve.
- Hot and tasty bisibelabath is ready to be served.
- Serve with potato chips/onion pachadi.
Ingredients:
1 cup - raw rice
1/2 cup - tur dal
Tamarind, big lemon size
1 cup - pearl onions/shallots (12 nos.)
Asafoetida, a pinch
1/2 tsp - turmeric powder
2 - potatoes
1 cup - green peas
1 tbsp - bengal gram dal
1 tbsp - black gram dal
5 - red chillies
2 tbsp - coriander seeds
1 tbsp - fenugreek
2 tbsp - grated/shredded coconut
1 stick - cinnamon
1 tbsp - cashew nuts
2 tbsp - ghee
Salt to taste
Oil for frying
1 cup - raw rice
1/2 cup - tur dal
Tamarind, big lemon size
1 cup - pearl onions/shallots (12 nos.)
Asafoetida, a pinch
1/2 tsp - turmeric powder
2 - potatoes
1 cup - green peas
1 tbsp - bengal gram dal
1 tbsp - black gram dal
5 - red chillies
2 tbsp - coriander seeds
1 tbsp - fenugreek
2 tbsp - grated/shredded coconut
1 stick - cinnamon
1 tbsp - cashew nuts
2 tbsp - ghee
Salt to taste
Oil for frying
RECIPES BY GOWRISHANKAR.S
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