- ▢ 4 red chilli
- ▢ 1 inch cinnamon piece
- ▢ 2 cloves
- ▢ 1 teaspoon cumin seeds
- ▢ 1 teaspoon urad dal (skinned black gram)
- ▢ 1 teaspoon chana dal (bengal gram)
- ▢ 2 pinches fenugreek seeds (methi seeds)
- ▢ 1 ½ tablespoon coriander seeds
- ▢ 1 small marati moggu (optional)
- ▢ 1 tablespoon dried coconut (optional) or poppy seeds
for bisi bele bath
- ▢ ¾ cup rice
- ▢ ½ cup toor dal (split pigeon peas)
- ▢ 3 tablespoons tamarind (a small lemon sized ball, adjust to taste)
- ▢ 1 ½ teaspoon jaggery (adjust to taste)
- ▢ ½ teaspoon salt (adjust to taste)
- ▢ 1 teaspoon ghee
- ▢ ½ cup carrots diced
- ▢ ¼ cup green peas
- ▢ 5 french beans (or ¼ cup avarekalu)
- ▢ 8 shallots (or 1 medium onion) (optional)
- ▢ ¼ cup capsicum cubed (optional)
- ▢ 1 to 2 tablespoon ghee
- ▢ 1 sprig curry leaves
- ▢ 10 cashews broken
- ▢ 1 Pinch asafoetida (hing, use gluten-free if needed)
- ▢ ½ teaspoon mustard seeds
- ▢ 1 red chili broken (deseeded)
- Heat a pan with 1 teaspoon ghee & add the vegetables.
- ▢ On a medium high flame saute for 3 to 4 mins to bring out the flavors.
- ▢ Pour 1 cup of water and cook the veggies till they are ¾ done. This way they retain the crunchiness.
- ▢ Pour the tamarind mix and stir well. Allow it to boil for few minutes.
- ▢ Add the mashed rice dal and mix well. Next add ¾ to 1 ¼ cups water and stir well.
- ▢ Let the rice come to a boil on a medium flame. This takes around 4 to 6 mins.
- ▢ Cook till the rice reaches a desired thick consistency. Taste test this. If needed, add more tamarind water, salt and jaggery.
- ▢ Bisi bele bath usually turns thick upon cooling so remove it a bit early.
