Bisibelebath is my favorite vegetarian rice entree. It is a comfort food. When it is made right, it fills your heart and tummy. I used to buy MTR bisibelebath masala until I found a very good Bisibelebath recipe at Healthy Home Cooking. I double the masala ingredients and refrigerate the powder. It speeds up the cooking process.
Be very generous with the ghee. It makes the bisibelebath more divine.
Ingredients for Bisibelebath powder:
- Oil – 1 tsp
- Dry red chili – 10
- Channa dal – 2 tbsps
- Urad dal – 1 tbsp
- Cinnamon stick – 3 inches
- Cloves – 6
- Cardamom – 2
- Fenugreek seeds – 8 seeds
- Coriander seeds – 1/4 tsp
- Curry leaves – 2 springs
- Heat oil in a wok.
- Add dry red chilli and saute for 10 – 15 seconds. Remove the chilies unto a bowl and let them cool.
- Add channa dal, urad dal, cinnamon stick, cloves, cardamom, fenugreek seeds, coriander seeds and curry leaves to the same pan and saute until the dals turn golden brown.
- Remove the spices onto a bowl and let them cool down completely.
- Grind the roasted ingredients into a fine powder.
- Store the powder in an airtight container. Refrigerated the powder.
Ingredients for Bisibelebath:
- Sona masoori rice/ raw rice – 1/2 cup
- Toor dal – 1 cup
- Tomato – 1/2 a tomato chopped
- Tamarind – 2 heaping tsps
- Mixed vegetables – 3/4 cup ( carrot, beans, peas, drumstick), chopped
- Salt – to taste
- Hing/ Asafoetida – 6 pinches
- Bisibelebath masala – 3 tbsps + 1 tsp
- For seasoning:
- Ghee – for seasoning, I use a lot of ghee for bisibelebath( 1/4 cup)
- Mustard seeds – 1/8 tsp
- Cashews – 8, broken
- Curry leaves – 6 leaves
- Soak tamarind in hot water and set in aside.
- Cook rice and set it aside. Overcook the rice and mash it.
- Pressure cook toor dal and tomato with water for 4 whistles.
- Mash the dal.
- Add mixed vegetables,tamarind extract, salt, hing, bisibelebath masala and rice.
- Add 2 cups of water and mix well.
- Pressure cook for 1 whistle.
- Prepare seasoning by heating ghee in a pan.
- Add mustard seeds and wait till it splutters.
- Add curry leaves and cashew.
- When the cashew turns golden brown, turn off the heat and add it to the bisibelebath.
- Mix well and serve it hot with fryums or potato chips.