Bisibelebath

Type: Breakfast

Serving: 5 to 6

Preparation time: 45 minutes

Ingredients:

Dry red chilies(Byadagi)/Kashmiri chilly – 15-20nos

Coriander seeds – 4 tablespoons

Cumin seeds – 3 teaspoons

Pepper – 1teaspoon

Bengalgram – 2 teaspoons

Blackgram – 2 teaspoons

Fenugreek seeds – 1 teaspoon

Poppy seed – 1 teaspoon

Mustard seed – 1 teaspoon

Cloves – 4-5

Cinnamon – 1-2 pieces

Copra – ½ cup

Powder: Roast all the above ingredients separately in 1-2 spoons of oil powder it finely. Powder fried copra keep it aside.

Ingredients for cooking:

2 cups - Mixed Vegetables (Beans, Carrot, Knolkohl, Green Peas-Boiled)

Chopped Tomatoes-3

Chopped Onions-2

Chopped Capsicum-1

Curry leaves-15

Chopped Coriander leaves-4 sticks

Oil & Ghee-1/2 cup each

Cashew nut -8-10

Mustard seeds-1 teaspoon

Asafoetida- ¼ teaspoon

Tamarind pulp- 2 teaspoon

Jaggary- 1 teaspoon

Arhar Dal-1 cup

Rice – 1 cup

Salt to taste

Preparation method:

Soak dal & rice for 30minutes.

Pressure cook rice & dal with 5 cups of water, turmeric powder, 1 teaspoon of oil/ghee for 3 whistles.

When the pressure comes down add boiled vegetables,tamarind pulp, jaggery, copra.

Take Bisibelebath powder of 4 to 5 spoons mix it in a small bowl of water make sure there is no lumps & mix it in the cooker.

Add salt to taste & water to get the semiliquid/required consistency.

Now heat a pan put oil & ghee,add mustard seeds, asafoetida, curry leaves, chopped onions let it fry till translucent, add tomatoes fry for 1 minute, add chopped capsicum fry for a minute mix it with above rice mixture boil it till you get couple of boils of it & turn off the fire.

Make sure that it is not burnt in the bottom of cooker.

Fry cashewnut in ghee add to the rice/garnish it.

Add coriander leaves on the top for garnishing.

Best Served with: Ghee, Chips, Papad, Oion & tomato Raita, Khara Boondi.