P.J.
0
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
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
