Bisebelabath

        In our home I have to pack lunch for everyone daily, so mostly kids never like giving samabar, rasam etc separately. Hence just for easy packing of lunch I begin to learn different types of variety rices. Bisebela bath, mostly I used to think that it is little time taking dish, so mostly never tried on working days. But after begin to know correct way of cooking Bisebelabath , I begin to prepare it even on working days. I like its taste very much. Mostly 90% of my cooking I post here is not my own invention, mostly learned from others. Try this, everyone will love it. As usual, I prepared this on a working day, have no time to take nice snap of recipe.  Snaps taken while in middle of  rush works.

Ingredients

Raw Rice - 1 cup

Toor dal - 1/2 cup

Tamarind - small lemon sized ball

Small onions -15

Brinjal - 2

Drumstick - 5 pieces

Beans - 5

Carrot - 2

potato - 1

peas - handful

Tomato - 1

Capsicum - 1

Green chillies - 2

Masala (fry and dry grind)

For the seasoning

Mustard -1 tsp

Urad Dal - 1 tsp

Fenugreek - 1/4 tsp

Curry leaves - little

Asafoetida - 1/4 tsp

For Masala (dry fry and powder)

Coriander seeds - 1 tbsp

Red chillies - 6-7

Channa Dal - 2 tsp

Urad dal - 1 tsp

Fenugreek - 1/2 tsp

Cinnamon - 1 inch piece

Cloves - 2

Cardamom -1

Coconut ( dry fry separately and add)

Heat a tsp of oil, roast the above ingredients, adding coconut at the end. Roast everything till it becomes slightly brown in colour and dry grind it. We can prepare this on sundays and Store it in an airtight container. It is better to use dry coconut available in shop if need to store for somedays. Since adding coconut, this powder should be used within one week.

Method

Pressure cook rice with 4 cups of water for 4 whistles.

Pressure cook dal and keep aside. Mash it well. 

Heat a tbsp of oil and add the ingredients for seasoning. When mustard splutters, add onions and sauté till it they become transparent. Then add all the vegetables (except capsicum) and sauté for a few more seconds.

Now add tamarind extract, needed salt, allow to boil till vegetables cooked, then add masala powder. Let it boil well till the raw flavour goes.

Then add cooked dal, cooked rice and ghee  in a big pan and mix well .

Heat a tsp of ghee and sauté the capsicum till slightly cooked.

Garnish Bisibelabath with the capsicums and serve it hot with papads or onion raita.