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Thursday, June 26, 2008

Besibela Baath

Ingredients:
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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