Bissibele Bath


    1 cup toor/arhar dal

    2 cups rice

    3 cups diced vegetables (you can use potatoes, french beans, green peas, onions, carrots)-boil with turmeric and salt

    1 teaspoonhaldi(turmeric) powder

    Salt to taste

    2 tablespoonsnariyal(coconut)-dessicated

    1 tablespoonimli(tamarind)- paste

    2 tablespoons ghee

    For Tadka/tempering

    2 tablespoons oil

    1 teaspoonrai( mustard) seeds

    1 spring kadipatta(curry leaves)

    For Bisibelebhath powder:

    1 pinch hing(asafetida) powder

    3 dalcini(cinnamon sticks)

    1 teaspoon kali mirch(black peppercorns)

    6 dry lalmirchi(red chillis)

    8 lavang (cloves)

    1 elaichi(cardamom)

    1 pinchjaiphal(nutmeg)

    ΒΌ cup dhania(coriander seeds)

    3 tablespoons chana dal (split Bengal gram)

preparation method

Pressure cook toor dal and cook rice separately.

Make bisibelebhath powder: Dry roast all the powder ingredients and grind into a powder. This powder will keep for a few months if stored in an airtight container.

Heat 2 tablespoons oil in a large saucepan. Add the mustard and curry leaves and fry till mustard seeds splutter. Now add the cooked dal and vegetables. Add 2 tablespoons of the spice powder ,tamarind, and coconut. Add salt to taste. Add some water if necessary. The consistency of the dal mixture should be like a sambar.

Add rice to the dal mixture. Now the mixture may thicken so add water if required. Stir well and add ghee. Simmer on low heat for 5-10 minutes till bisibelebhath is bubbling. Serve hot or at room temperature.

Serving Suggestions

    serve hot

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Show: Budget Kitchen

Prep:15 mins Cook: 30 to 45 minutes

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