Bisibelabath Recipe
traditional easy and spicy bisibelabath Recipe with step by step instructions
Servings: 4
Equipment
- Kadai/ frying pan
- pressure cooker
Ingredients
Bisibelebath powder
- 6 Byadgi Chillies
- 6 Dried red chili
- 2 tbsp Coriander Seeds/malli seeds
- 1 tsp Cumin Seeds/seeragam
- 1/2 tsp Fenugreek Seeds/vendhayam
- 2 tbsp Chana Dal/split Bengal gram/Kadala Parippu
- 2 tbsp Urad Dal/Black Gram Lentils/ulutham paruppu
- 2 Cloves/kirambu
- 4 inch Cinnamon/Ilavankappattai
- 1 Bay leaf
- 2 tbsp Poppy Seeds
- 1/2 Cup Dry Coconut Desiccated
Ingredients for rice and dal
- 100 Grams Regular rice
- 75 Grams pigeon pea lentils/thuvaram paruppu/Arhar ki Dal
- 3 Cups Water
- 1/2 tsp Salt
For cooking Bisibelebath:
- 1/2 tsp Mustard seeds/kadugu
- Small lemon Size Tamarind ball Close to 1/4 cup
- 1/2 tsp Jaggery
- 1 Litre Water
- 1 tbsp Salt Adjust to taste
- 1/4 tsp Hing
- 2 tsp Oil
- Coriander leaves/kothamalli Few
Instructions
Making Bisibelabath Powder:
- Heat the pan and keep it in low flame to roast the ingredients so that it does not get burnt Dry roast them in the following order separately
- Split Bengal gram/chana dal/Kadalai Paruppu and Black Gram Lentils/urad dal/ulutham paruppu till slightly browned.
- Next, roast 4 pieces of cinnamon and 2 cloves. Roast till aromatic.
- Now, roast 1 tsp cumin seeds and 1/2 tsp fenugreek seeds.
- Once it turns brown, roast 2 tbsp poppy seeds. Roast till it becomes golden brown in color.
- Next, add 2 tbsp coriander seeds and 1 bay leaf. Roast till the seeds sputter.
- Keep all the above ingredients separately in a bowl. First set of ingredients.
- Next roast 1/4 cup of desiccated coconut till it turns golden brown or sand color. keep it aside. - second set.
- Finally, add 2 tbsp oil and roast 6 byadagi chillis and 6 red chills.
- Remove it from the oil and keep it separately . Third set of ingredients.
- Now grind the first set of ingredients into a fine powder. Remove it and place it in a bowl.
- Do the same for second and third set of ingredients.
- Now, mix all three sets of ingredients in a large bowl.
- Bisi bele bath powder is ready!
- You can store this powder for 2 to 3 months if stored in an airtight container and refrigerated.
Prepping the rice and lentil
- Add 100 grams of rice and 80 grams of split yellow lentil in a bowl.
- Wash it thoroughly in clean water.
- Next, drain the water and then soak it in clean water for about 20 minutes.
Cooking rice and lentil
- After 20 minutes, drain the water.
- Cook the rice and lentil in 3 cups of water and 1/2 tsp salt for four whistles
- After the pressure is completely released, open the cooker and mix it once. Keep it aside
Cooking bisi bele bath rice
- Now, Heat the pan and add 2 tsp oil
- Add mustard seeds and allow it to splutter.
- Now add 1/4 cup tamarind pulp and 1/2 tsp jaggery. Mix well and add 1-liter water.
- Cook for about 5 to 7 minutes until the raw smell goes away.
- Next, add the rice and dal mixture and cook for another 5 to 7 min. Meanwhile, add 1 tbsp salt to it. It becomes thick now.
- After 5 to 7 min add 2 tbsp of bisi belebath powder (add water and make a thin paste of the bisi belebath powder to avoid the formation of lumps) and mix well.
- Now add 1/4 tsp hing and mix well. Next add some coriander leaves and mix again.
- cook for 2 min and switch off the flame.
- Finally, add some melted ghee and give a mix. Serve hot!