Bisibelebath

Bisibelebath

Bisibelebath Masala Powder

1/2 cup chana dal
1/2 cup urad dal
1/2 cup dhaniya/coriander seeds
1 tsp jeera/cumin seeds
1 tsp black pepper corns
1/4 tsp methi/fenugreek seeds
2 cloves
2 pieces of cinnamon
2 cardamom
2 handfuls /approx. 30 dried red chillies (specifically, 'Byadgi' red chillies which are mainly for color rather than spiciness)
1/2 shell dried coconut, grated

Dry roast all the ingredients (except coconut) separately, let cool, then add grated cocunut and grind to a fine powder. This powder can be stored in the refrigerator for several months.

Ingredients

1/2 cup toor dal
1/2 cup rice ( pulse for just a few seconds in the food processor to make coarse pieces)
3 cups of water
10 green beans, chopped
1 medium carrot, diced or cut into circles
1 small potato, diced
1 small kosu/kohlrabi/German turnip, diced
1 small green bell pepper, diced
1/4 cup green peas
2 tbsp raw peanuts
1 medium onion, sliced thin
3 medium tomatoes, diced

Preparation

Wash toor dal in a pressure pan/ pressure cooker. Wash the rice that's been processed and add it to the pressure cooker. Add water (1:6 ratio). Add the rest of the ingredients on top. Do not mix. Close the pressure cooker, place the whistle and cook on medium heat. Switch off the stove before the first whistle (approx. 25-30 min). One whistle will turn it into baby food. The taste will still be good, just not the texture.Wait for 10-15 min before opening the pressure cooker.

Seasoning

2 tbsp oil

1/2 tsp mustard seeds
1/2 tsp cumin seeds
a few dashes of asafoetida/ hing
10-15 curry leaves
3 tbsp bisibelebath masala powder (from above) mixed with 1/4 cup water and 1/2 tsp red chilli powder
1 1/2 tsp salt, or as needed
2 tsp ghee/ clarified butter

Heat oil in a large pan. Add mustard and cumin seeds, curry leaves, hing powder, bisibelebath masala powder mixed with red chilli powder and water, and cook for 30 seconds. Add cooked toor dal, rice, vegetables to the pan. Add salt and 2 tsp ghee and mix thoroughly. Serve hot.

(Thanks Usha for this recipe. Now I know the proper way of making Bisibelebath.)