Full written recipe Bisibele bath
Bisi Bele Bath Powder
Prep time: 10 minutes
Cooking time: 15-20 minutes
Serves: 300 grams (approx.)
Ingredients:
CHANA DAL | चना दाल 4 TBSP
URAD DAL | उरद दाल 4 TBSP
CORIANDER SEEDS | साबुत धनिया 8 TBSP
POPPY SEEDS | खस खस 2 TBSP
CUMIN SEEDS | जीरा 2 TBSP
FENUGREEK SEEDS | मेथी के बीज 1 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 2 TSP
BAY LEAF | तेज पत्ता 4 NOS.
CINNAMON | तेज पत्ता 5 INCH
MARATHI MOGGU | मराठी मोग्गू 4-5 NOS.
DRY COCONUT | सूखा नारियल 1/4 NO. (GRATED)
OIL | तेल 1 TSP
BYADGI RED CHILLI | ब्यादगी लाल मिर्च 30 NOS.
ASAFOETIDA | हींग 1 TSP
Method:
Set a pan over high heat & let it get hot.
Once it gets hot, lower the flame & add chana dal & urad dal, dry roast the lentils over low flame while stirring them continuously until they turn golden in colour & become fragrant, then transfer them into a large bowl & set the pan back over low flame.
Add coriander seeds & dry roast them until they turn golden brown & transfer them into the same bowl.
In the same pan add the poppy seeds & dry roast them over low flame until they turn golden & transfer into the same bowl.
Add the remaining whole spices in the pan & dry roast over low flame until they are fragrant, then transfer the spices.
Add dry coconut & dry roast it until it turns golden brown & transfer it into the bowl.
Now add oil into the pan, add the red chillies & roast them for a few minutes, transfer them into the bowl & add asafoetida directly into the bowl.
Let mixture cool down & come to room temperature.
Once cooled, grind everything into a fine powder, your bisi bele bath powder is ready.
Tansfer it into an airtight container, if stored properly it will last for a couple of months.
Bisibelebath
Ingredients:
Cooking Rice, Dal & Veggies
TOOR DAL | तूर दाल 3/4 CUP
SONA MASURI | सोना मसूरी 1 CUP (or any short grain rice)
WATER | पानी AS REQUIRED
CARROT | गाजर 2 MEDIUM SIZED. (DICED)
FRENCH BEANS | फ्रेंच बीन्स 15 NOS. (DICED)
POTATO | आलू 2 SMALL SIZED. (QUARTERS)
WATER | पानी 5 CUPS
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
OIL | तेल 1 TSP
Tempering & Final Cooking
GHEE | घी 2 TBSP
CASHEW | काजू 2 TBSP (HALVED)
PEANUTS | मूंगफली 2 TBSP
MUSTARD SEEDS | राई 1 TSP
RED CHILLI | लाल मिर्च 2-3 NOS.
CURRY LEAVES | कड़ी पत्ता 8-10 NOS.
ASAFOETIDA | हींग 1/4 TSP
TOMATO | टमाटर 1 NO. (DICED)
GREEN PEAS | हरे मटर 1/3 CUP
SALT | नमक TO TASTE
CAPSICUM | शिमला मिर्च 1 NO. (DICED)
TAMARIND | इमली LEMON SIZED BALL (SOAKED)
JAGGERY | गुड़ 2 TBSP
HOT WATER | गरम पानी AS REQUIRED
BISI BELE BATH POWDER | बीसी बेले बाथ पाउडर 4 TBSP
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Add the rice & dal into a bowl, wash it using water until the added water turns clear, then drain the water & add the washed dal & rice into a pressure cooker.
Add all the veggies water, turmeric powder & oil, put the lid on & pressure cook over medium high flame for 4 whistles, then switch off the flame & let the cooker de-pressurize naturally.
Once depressurized, open the lid & check, if your rice still hasn’t cooker you can cook for one more whistle further, set the cooker aside while you make the tempering.
Set a large stock pot over high heat, once it gets hot add the ghee & let the ghee heat up as well.
Add cashew & peanuts, fry them over medium flame until they turn golden brown & then remove them & transfer into a bowl, set it aside.
Now add mustard seeds, red chilli, curry leaves & asafoetida in the ghee, stir well & let the mustard seeds crackle.
Then add tomato, green peas & salt, stir & cook over high flame until the tomatoes turn mushy.
Add capsicum, stir & cooker over high flame for a minute.
Add the tamarind water by straining it through a sieve & make sure you mash & add all the pulp, along with jaggery, stir well & cook over high flame briefly.
Now add the cooked rice mixture into the stock pot, hot water & stir well, keep the bisibelebath slightly watery, it will thicken up while cooking, keep the flame on medium.
In a separate bowl add the bisi bele bath powder along with some water & stir well to dissolve the masala, add the mixture into the stock pot & stir well, you can add more hot water & adjust the consistency to your preference.
Taste & adjust salt, then add the fried nuts (you can reserve some to use as garnish later) & fresh coriander.
Your bisi bele bath is ready, serve hot with khara boondi & cucumber raita, you can also serve it with papad, pickle & chips.
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Intro 0:00
Bisibelebath Masala 1:07
Cooking Process 5:40
Plating 11:30
Outro 12:33