Bisibela Bhath - For Blog Hop Wednesdays

For today's blog hop I was paired with Kalyani of Sizzling Tastebuds. Shae has a wonderful space and she has yummy recipes to try in kitchen. I have noted her Bisibela Bhath for blog hop. She has a pictorial space for the recipe. The rice was very very yummy and delicious.

I didn't made any alterations. But omitted ghee, coconut, peanuts and capsicum.

Ingredients:

Rice - 1 cup

Tuvar dhal - 1/4 cup

Masoor dhal - 1/2 cup

Water - 6 cups

Turmeric - 1 tsp

Chopped Veggies - 1 1/2 cup [ I used 2 carrots, 6 beans, 1/4 cup peas, 1 potato ]

Small onions - 2 cups

Tomatoes - 3 large ripen - chop fine

Salt

Castor Oil - 1 tsp

For Bisibela bhath powder:

Dry roast and grind to a fine powder:


Sambhar powder - 1 tbsp [ don't roast ]

Cinnamon - 1"

Cloves - 2

Elaichi - 1

Marati mokku - 1

Coriander seeds - 2 tbsp

Jeera - 1 tsp


Gram dhal - 1 tsp

Red chillies - 2

To temper:

Oil - 4 tbsp

Mustard seeds - 1 tsp

Hing - 1 tsp

Curry leaves - few




Preparation:


1. Wash rice and dhal separately. Drain. Soak rice for 20 min.

2. In a pressure cooker, add 2 cups water, dhal, castor oil and turmeric. Let it boil ( without lid ) for 8 min.

3. Add rice, chopped veggies, 2 cups water, 1 tsp salt and cook for 5 whistles.

4. Heat oil in a kadai and temper.

5. Add onions, tomatoes, salt. Cook till tomatoes are mashy.

6. Add tamarind pulp, ground powder and 1/2 cup water. Cook till raw smell goes off on simmer flame.

7. Cool and open the cooker. Add the above mixture and stir well. Add 1 cup of water and check for salt. Simmer on low flame and cook for 2-4 min or until the rice is like khicdi consistency.

8. Serve with papad / pickle.