Bisi Bele Bath

From the central state of India Madhya Pradesh Today I am landing in to a southern state Karnataka. One of the oldest surviving cuisine with lot's of different flavors and wide variety of vegetarian recipes. One of my favorite cuisine, I adopted some flavors from this wonderful cuisine in to my daily cooking. Even some recipes became regular in my every day cooking, some recipes are favorites at home. Like soppina saru, ragi mudde saru, sabsige soppina rotti, akkirotti many more like this. Specially Bisi bele bath, chitranna and vangi bath will be in my weekly menu. Some how I didn't post bisi bele bath recipe till date. So thought this is the right time to post my family favorite recipe. 
                                               For today post I made a mini thali with Bisi bele bath,Shevige payasa, Mosaranna, Uddinavada, sandige.
Sevige payasa  ----  Vermicelli Kheer (payasam)
Mosranna  ---  Curd rice
Uddinavada  ---  Uzlundu vada/ Garelu
Sandige  ---  Rice crackers (home made)
That Pickle is Lemon and bittergourd pickle(recipe will be coming soon)
So let's check the Bisi bele bath recipe...
INGREDIENTS:---
 Rice --- 1 cup
Tour dal --  1 cup

Tomato   ---  1 finely chopped

Mixed vegetables  ---  1 cup like carrot, beans, green peas, potatoes, eggplant, pumpkin

Jaggery   ----  1 tab sp grated

Bisi bele bath powder  -- - 1/4 cup
Ghee   ---- 1 tab sp

Ground nuts  --  1 tab sp

Cashew nuts  ---  6Mustard seeds  --- 1/2 tea sp
Asafoetida ---  a pinch
curry leaves  --- 1 spring
Coriander leaves  --- 2 tab sp finely chopped
Turmeric powder  --- 1/4 tea sp

Salt to tasteGhee  ---- 2 tab sp
Tamarind --- golf ball size (Check my how to make tamarind paste post)

METHOD:---

1. Wash add 2 cups of water ot dal and pressure cook for 4 whistles switch off the heat and set a side to cool.

2. Now cut all the vegetables carrots in to rounds and other vegetables in to one inch pieces, add peas, a pinch of turmeric powder 1/4 tea sp salt, add 1 cup water and boil till vegetables are tender.

3. Wash rice and add 2 and half cups of water and cook for three whistles, switch off the heat and set a side.

4. Soak tamarind in enough warm water and squeeze the tamarind juice with one cup water. 

5. In a pan take chopped tomatoes with tamarind water add 1/4 tea sp salt and cook till tomatoes are soft then add grated jaggery bring to full boil.

6. Now add bisi bele bath powder, boiled vegetables and cooked dal keep the flame low and cook for 5 to 7 minutes till the flavors are blend well together.

7. Add cooked rice to this vegetable mixture mix well keep cooking in a low heat mix in between to ensure that there are no lumps.

8. Add enough water to make semi solid, keep the flame very slow cook for 15 minutes.

9. By the time heat ghee in a pan add mustard seeds and let then crackle then add asafoetida, groundnuts, cashewnuts fry till golden then add curry leaves and add this tempering to Bisi bele bath.

Mix well and serve hot with pappad, chips or any thing you like

Note: I used home made Bisi bele bath powder which the recipe is coming soon you can use MTR Bisi bele bath powder also.

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