Welcome to Hawkins Cookers

	Bisi Belle Bhat

Languages :

Serves : 5

Time : 45 minutes

Ingredients

For Bisi Bele Bhath masala
2 tsp / 10 ml		coriander seeds
2 tsp / 10 ml		chana dal
1 tsp / 5 ml		urad dal
½ tsp / 2.5 ml		sesame seeds
1 tsp / 5 ml		poppy seeds
1/8 tsp / 0.6 ml		fenugreek seeds
2		green cardamoms
¼ tsp / 1.3 ml		peppercorns
1 x ½ inch / 1.3 cm stick		cinnamon
2		cloves
1 tbsp / 15 ml		dry coconut (copra) (grated)
6		Kashmiri or bedgired chillies
½ tsp / 2.5 ml		cumin seeds
10 small		curry leaves
a pinch		asafoetida (hing)
For Bisi Bele Bhath
5 cups / 1.2 litres		water
1 medium (2 2/3 oz / 80 g)		carrots (peeled, quartered lengthwise and cut into 1 inch / 2.5 cm long pieces)
¾ cup / 90 g		green beans (cut into 1 inch / 2.5 cm pieces)
1 medium ( 3 ½ oz / 100 g)		potato (cut into ¾ inch / 2 cm cubes)
1 small head (7 oz / 200 g)		cauliflower (cut into flowerettes of about 1 inch / 2.5 cm (100 g))
½ cup / 75 g		peas (shelled or frozen)
¼ tsp / 1.3 ml		turmeric
1 tbsp / 15 ml		salt
2 cups / 500 g		cooked tuvar dal
4 cups / 600 g		cooked rice
1½ cups / 360 ml		tamarind pulp
1 tsp / 5 ml		jaggery (grated)
2 small (3½ oz / 100 g)		onions (quartered lengthwise)
2 tbsp / 30 ml		ghee
For tempering
3 tbsp / 45 ml		ghee
1 tsp / 5 ml		mustard seeds
15		cashew nuts broken into pieces
10 small		curry leaves
2		dried red chillies (broken into pieces)
¼ tsp / 1.3 ml		asafoetida (hing)

Recipe

1.	In a pan, stirring constantly, roast together all ingredients of masala except asafoetida till the spices darken by a few shades and give out their distinct aromas. Remove from heat spread on a plate and allow to cool. Add asafoetida and grind into a powder. Keep aside.
2.	Pour 2½ cups/600 ml water in Handi. Add carrots, beans, potatoes, cauliflower, peas, turmeric and 1 tsp/5 ml salt. Stir. Bring to boil on high heat. Reduce heat. Cover and cook till vegetables are half cooked (about 10 minutes). Add dal, rice, tamarind pulp, jaggery, onions and remaining water (2 ½ cups/600 ml). Mix. Add the ground Bisi Bele Bhath masala, remaining salt (2 tsp/10 ml) and ghee. Mix. Bring to boil on high heat. Reduce heat. Cover and simmer till vegetables are cooked (about 20 minutes). Remove Handi from heat.
3.	For tempering: In a pan, heat ghee on medium heat about 2 minutes. Add mustard seeds. When crackling, add cashew nuts. Fry till light golden. Add curry leaves, chillies and asafoetida. Stir a few seconds. Immediately pour over Bisi Bele Bhath in Handi. Mix. Serve hot.

Rate Us : 0.0 (0 Ratings)

Upload your Own Recipe.