After the warm weather in India, the minus degrees weather here in Germany is making me freeze. Though the temperature got better the cold winds are making it impossible to step outside.
We wanted to got out for dinner yesterday night night, but after thinking about the whole process of dressing up head to toe in heavy jackets, shawls, caps and gloves, we put the idea aside and planned to celebrate at home.
Both my men wanted just a one pot meal and that too spicy. So the obvious choice was Bisibelebath. I had made it several times before, but never posted it becoz it is not so very pretty and photogenic. But this time i did not want to discriminate 🙂
It has a very long list of ingredients, but do not fear. If you follow the procedure according to steps, it becomes very simple.
Everyone has their own version of this dish, this procedure works for me best, and it tastes wonderful!
What you need :
Raw Rice : 1 cup
Toor dal : 1.5 cup
Turmeric powder : 1/4 tsp
Asafoetida : 1/4 tsp
Mixed Veggies : 2 – 3 cups , like 1 small carrot, 1/2 cup peas, 2 shallots, 2 tomatoes, 1 small brinjal, 1/2 large capsicum etc
Sambar powder : 1 tsp
Tamarind : lemon sized, adjust acc to taste
Salt : to taste
Ghee : 3 Tbsp
Jaggery : 1 Tbsp
Channa dal : 2 tsp
Toor Dal : 1 tsp
Urad dal : 1 tsp
Coriander seeds : 3 tsp
Jeera : 1 1/2 tsp
Fenugreek seeds : 1/2 tsp
Saunf/Aniseeds : 1/2 tsp
Curry leaves : a few
Red chillies- 2, adjust acc to taste
Cinnamon : 2 inch piece
Cloves : 5
Dry desiccated Coconut : 3 to 4 tsp
Ghee : 2 Tbsp
Mustard seeds : 1 tsp
Asafoetida or hing : a pinch
Curry leaf stalks : 3 or 4
Step 1 :
Cook Toor dal in a pressure cooker with Asafoetida, with 3 cups of water, till done, lightly mash and keep aside.
Step 2 :
Soak tamaring in warm water. Squeeze out juice and keep aside.
Step 3 :
Roast all ingredients under Masala, except for coconut.
Transfer to a coffee grinder or a mixer and add coconut and grind to get a sand like powder. Keep aside.
Step 4 :
Chop, cube, all the veggies.
In a deep wide pot, add 5 cups of water. When it starts boiling add the veggies and rice.
Add in turmeric and salt.
Cover and cook for 10 mins.
Add in Tamrind juice, sambar powder.
Cook till rice is 3/4 th cooked and veggies are almost done.
Add in the ground masala powder, and dal.
Mix well. Keep stirring so that it doesnt stick to bottom.
Add more water (warm) if necessary to get the right consistency.
Add in Jaggery and Adjust salt.
Add Ghee and mix well.
For seasoning / tempering, take ghee in a small saucepan.
When hot add hing / asafoetida.
Then add mustard seeds, when they splutter, add curry leaves.
Now pour this on bisibelebath.
Step 7 :
Serve hot with papad on side, or like my boys like, with roasted chicken 🙂
This dish tastes better several hours after making it, or the next day.
You can even whip in a raita for the side.
This is a rich and heavy meal which everyone will enjoy!!