Bisibelabath

Small Onion - 1 chopped

Carrots - 1 cup cubed

Potatoes - 1 cup cubed

Beans - 1 cup cubed

Peas - 1/2  cup

Green chillies - 2 slit

Toor dal - 2 cups cooked

Tamarind - Lemon size

Sambar powder - 2 tbsp

Turmeric - 1 tsp

Asfoetida - 1 tsp

Red chillies - 2

Coriander seeds - 2 tsp

Bengal gram dal - 1 tsp

Coconut grated - 1/2 cup

Mix rice and dhal and wash it well. Add 3 to 4 cups of water and pressure cook for 5 to 6 whistles.Roast in a teaspoon of oil red chillies, coriander seeds, asafetida, Bengal gram dhal and coconut gratings one by one. Cool it and grind it.Soak tamarind in water and take out the juice.In a thick bottomed vessel, put two teaspoons of oil and add sambar onion and fry for few seconds. Add green chillies slit into two and fry for a second. Then add all the cut vegetables and again fry for few seconds. Add tomato cut into medium size pieces and stir fry for few seconds. Now add sambar powder, turmeric powder, salt and enough water to cover the vegetables. 

Close with a lid and allow to cook till the vegetables are soft. Then add tamarind water. Allow to boil. Make sure the sambar is slightly thin. If necessary add more water and bring to boil. When it starts boiling, reduce the heat and add the cooked dhal and rice mashed well. Add the freshly ground spice powder and chopped coriander leaves. Mix everything thoroughly. In another small kadai put the ghee and when it is hot add mustard. When it pops up add fenugreek, red chillies, cashew nuts, curry leaves and pour this seasoning over the rice. Mix once again and switch off the stove.Serve with fried appalam / chips.



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