Bisibelabath – just for you :)
Hope you had an awesome weekend. I had an awesome one too specially because of this Bisibelabath that I made on Sunday for lunch. I have already posted an easy version of this recipe in the blog which you can find here.
The recipe that I am going to detail now is from my mother’s cookbook. I love the way she makes it and the very thought of having hot hot bisibelabath drizzled with ghee and accompanied with some onion carrot raita makes me drool. This is a very simple recipe without use of any veggies as such. The main ingredient would be the freshly ground powder that is used.
Preparation Method of Bisibelabath:
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Raw Rice – 3/4 cup
Toor Dal – a little more than 1/4 cup
Ghee – 2 tsp
Tamarind extract from gooseberry sozed piece of tamarind
For the Bisibelabath powder:
Urad Dal – 3 tsp
Channa Dal – 3 tsp
White Sesame Seeds – 3 tsp
Red Chillies – 6
Coriander Seeds – 1 tsp
Pepper – 1/4 tsp
Jeera or cumin seeds – 1/4 tsp
1. Wash rice and dal well. Drain water and keep aside.
2. Pressure cook rice and dal with around 3.75 cups of water for 5 whistles.
3. Once the pressure settles, mix the dal and rice well so that it is little mashed.
4. Meanwhile, dry roast urad dal and channa dal. When the dals begin to turn light brown, add the coriander seeds, pepper and cumin seeds. Roast till the dals turn golden brown. Set this aside.
5.Dry roast the sesame seeds till they change color. Set aside.
6. Dry roast red chillies and set aside.
7. Grind the roasted items in 4,5 and 6 to a fine powder.
8.Heat ghee in a pan. Temper mustard seeds and curry leaves. Add the rice dal mixture, tamarind extract and enough hot water according to the required consistency and mix well on low flame.
8. Now add the ground powder and enough salt. Leave on low flame for around 4 minutes and switch off.
9. Garnish with fried onions, chillies and coriander leaves.
1. You can add sambar onions after tempering. Once they turn golden brown, you can follow the next steps.