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Bisebelabath

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Bisebelabath


Ingredients

Rice - 1 1/2 cup

Toor Dal - 1/2 cup

Drumstick - 1

Carrot, Beans, Peas, Potatoes - 1 cup

Onion - 1 no

Tomato - 1 no

Garlic - 5 cloves

Turmeric Powder - 1/4 tsp

Curry Leaves

Cashew - 7 no

Mustard - 1/2 tsp

Asafoetida - 1 pinch

Salt - for taste

Oil - 2 tsps

Ghee - 1 tsp


To Grind


Urid Dal - 1 tsp

Channa Dal - 1 tsp

Red Chilly - 6-7 nos

Coconut flakes - 2 tsp

Cumin seeds - 1/2 tsp

Coriander Seeds - 1 1/2 tsp

Method



Cook the rice and toor dal separately.

Add little excess water so that it will be easy to smash.


Add 1 tsp oil and roast urid dal, channa dal, red chilly, coconut flakes, cumin seeds and coriander seed and allow it to cool. Grind it to a coarse powder.

In heavy bottomed vessel or cooker, heat oil add mustard and asafoetida in low flame.

Add finely chopped garlic, onion, curry leaves and saute well.

Add tomato, turmeric powder and salt,saute well until oil separates.

Add the vegetables and mix well in medium flame.

Add the ground mixture and add water for the vegetables to cook in a closed state.

Once the vegetables are 3/4 cooked add rice and toor dal and mix well.

Make sure you have low flame.

Contents should not become solid. Add little water if required and mix well.

Heat the ghee and roast the cashews to golden brown color.

Once the vegetables are well cooked add the roasted cashews along with the ghee










Serve Hot.




Source: Narayan Dharmaraj
 
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