For Powder
- ¾ cup Dhaniya
- 1 cup Chana Dal
- 1 cup Urad Dal
- ¼ tsp Methi Seeds
- ¼ cup shredded Coconut
- 2 tsp Somp
- ½ Stick Cinamon
- 5-6 Cloves
- 4-5 pods cardamom
For Rice
- 1 cup Rice
- 1 cup Toor dal
- Pulp of ½ lemon ball size tamarind
- ½ tsp tuemeric
- ½ tsp Red chilie Powder
- 1 Onion sliced
- 1 Tomato cut into large pieces
- 1-2 Drum sticks
- 1 cup Bottle Guard pieces
- 1 tsp Chana dal
- 1 tsp Mustard seeds
- 1 tsp Jeera
- 1 tsp Urad dal
- 2 tsp Ground nuts
- 2 tsp Cashews
- 3-4 Red chilles
- 7-10 Green chilles
- 2-3 sprigs of curry leaves
- ½ tsp Hing
- Oil for frying
- Salt to taste
Procedure:
- Dry roast all the ingredients for the powder and grind them
- In a rice cooker place the rice and dal together in the of 1:2 for rice to water
- In a large pot take some oil and add Chana Dal, Mustard Seeds, Jeera, Urad Dal, ground nuts, cashews, and red chilies.
- Once the seeds start to splutter add cashews, curry leaves and hing
- Add the sliced onions , tomatoes and other vegetables and let them fry for 3-4 minutes
- Add some water for the vegetables to boil
- Once the vegetables are boiled add the tamarind pulp, salt, turmeric powder, red chilies powder and the Besi Bela Bath Powder, add water if necessary
- Once this mixture comes to a light boil add the cooked rice and dal and mix it well to avoid any lumps
- Let this mixture cook for 10-15 minutes mixing it occasionally and adding water if required
- Besi Bela Bath is ready to eat with crispy papad, vadiyalu and raita!!!
Tip:
- Add Dal to water to the ratio of 1:2 i.e. same as rice to get the correct consistency after cooking
- Keep mixing occasionally by add little water at a time to avoid lumps and burning of rice
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