There are different ways of preparing this dish.Here is one way of preparation from my end.
|1 no||Bay leaf|
|2 nos||Cinnamon stick|
|5 nos||Red chilli|
|2 T||Dry coconut/coprai thengai|
|1 tsp||Urad dhal|
|1 T||Channa dhal|
|1 T||Poppy seeds|
|2 T||Corriander seeds|
|2 tsp||Salt(or to taste)|
|1 stks||Curry leaves|
|3 stks||Coriander leaves (for garnishing)|
|2 nos||Onion (finely chopped)|
|2 nos||Tomatoes (finely chopped)|
|½ cup||Tur dhal|
|1 cup||Raw rice|
|¼ tsp||Turmeric powder|
|¼ tsp||Asafoetida powder|
|1 tsp||Oil (for sauteing)|
1.Heat 1 tsp of oil and toss all the ingredients(except bay leaf) from table – 1 until they release aroma.Then add the dry coconut(Coprai thengai) and toss for a minute..Allow the mixture to cool and grind them to a fine powder.
2.Cut the assorted veggies lengthwise and keep aside. Assorted veggies like beans,capsicum,brinjal,cauliflower,potato,carrot,peas etc can be used.
3.Heat 2 T of ghee in a cooker and toss the bay leaf and curry leaves for a minute ,then add the chopped onions and fry until they turn to golden brown color.Then add the chopped tomatoes,assorted veggies, followed by turmeric powder,asafoetida,ground spices from table- 1 and salt and fry them for a while(say 10min) till the raw smell disappears .
4.Add the tamarind extract and stir the entire contents in the cooker .Add rice and dhal along with 6 cups of water .Check out for salt if required and pressure cook them for 4 whistles.Once the pressure is released,open the lid,stir the entire contents,heat a little ghee in a separate pan and fry the Cashewnuts until they turn golden brown in colour and add them to the rice.Garnish with chopped coriander leaves and add some ghee on top just before serving.
The above quantity is ideal for 4 people
This dish can be had along with pappad’s or potato chips.
1.Bisi Bele Bath should be prepared a bit watery as possible b’se it becomes thick once it cools down.
2.Sambhar Onions(Chinna Vengayam) are the ones that are normally used for this preparation, since i had not stocked them up I had to use the normal ones.If using small onions 15-20 numbers would be sufficient for this quantity.
3.Cashews and tomatoes are optional.I prefer to add tomatoes b’se it tastes good.
4.Dry coconut(Coprai Thengai)tastes good but if not readily available you can use fresh grated coconuts.I have used the fresh ones over here.
5.If you prefer to preserve the Bise Bele Bath powder, double or tripple the proportion of spices from table – 1 as per the quantity required and use only dry copra and not the fresh grated coconuts( fresh doesn’t last long).