Bisi bele bhaat

BISI BELE BHAAT

INGREDIENTS FOR THE MASALA

METHOD

Dry roast all the above ingredients one by one .All it to cool .add ¼ tsp turmeric and grind it to a fine pwdr .Keep aside

INGREDIENTS FOR BISI BELE BHAAT

Rice – ¾ cup
Tuvar dal – ½ cup
Onion chopped – 1 small OR 8 shallots chopped [ sambar onion ]
Tamarind – small lemon size [soaked in 1 cup of hot water]
Jaggery – 1 tsp or little more
Oil – 2 tsp
Mixed veges chopped – 2 ½ cup [ beans ,carrot peas ,cluster beans ,potato ,kholrabi, ]
Ghee – 2 tbsp
Mustard seeds – 1 tsp
Curry leaves – few
Asafoetida – a generous pinch
Few broken cashew
Red chilli – 1
Salt to taste

PREPARATION

Keep all ingredients ready before you start.
Wash ,rinse and soak the rice and dal separately . Pressure cook it separately upto 4 whistles. Mash the dal .
Extract juice from the soaked tamarind .Mix the grinded masala [all ] + jaggery into the tamarind juice and mix well.

METHOD

Heat 2 tsp of oil in a thick bottom pan, add the veges + onion and mix well.

Stir fry for 2 -3 minutes.

Add 1 cup of water ,cover and cook till the veges are cooked on medium flame.[the veges should not be overcooked ]

Add the tamarind mixture, mix well and allow it to boil for 1 min.

Add the rice + mashed dal + 2 cup of water + salt and mix well .

Cook it on medium flame for 3 – 4 minutes.

Off the flame .

Heat ghee in a small pan , add mustard seeds and let it crackle .

Add the cashew + curry leaves + asafoetida + red chilli ,fry for few seconds and pour the seasoning over the bisi bele bhaat and mix well.

Serve hot with any side dish –papad /curd /raita /salad etc

VARIATION – We can also add veges like drumstick , brinjal ,ladies finger ,capsicum.

But for that we have to fry it separately and add it towards the end like I have done . Even drumstick you have to cook it separately and add .

NOTES

The consistency has to be little watery as it thickens on cooling.
Don’t reduce ghee. Infact while serving also you can drizzle few drops of hot melted ghee.
For more flavour I also added 1 tsp of sambar pwdr to the grinded pwdr.
You can also use MTR masala.
Sambar onion is preferred for this recipe.
You can also garnish with roasted skinless peanuts for crunchiness.
If it thickens , add little hot water and mix it well.
Marathi moggu is a spice which looks like clove but the front part is elongated.
I did not have dry coconut so I roasted the freshly grated coconut and used it .