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We hope you got benefit from reading it, now let’s go back to bisi bele bath (south indian spiced khichadi) recipe. To cook bisi bele bath (south indian spiced khichadi) you need 36 ingredients and 15 steps. Here is how you do it.
The ingredients needed to cook Bisi Bele Bath (south indian spiced khichadi):
- Take of For bisi bele bhath powder.
- Take 4 tbs of coriander seeds.
- Use 4 tbs of chana daal.
- Get 1 tsp of sesame seeds.
- You need 2 tbs of urad daal.
- Prepare 10-15 of byadagi red cilli.
- Prepare 1 tsp of jeera.
- You need 1/2 tsp of black pepper.
- Prepare 3 of green cardamom.
- Use 1 inch of long cinnamon stick.
- Use 3-4 of cloves.
- Use 2 tsp of poppy seeds.
- Provide 1/4 tsp of methi seeds.
- Take 10-12 of curry leaves.
- Prepare 3 tsp of dry coconut.
- You need 1/2 tsp of asafoetida.
- Prepare of For bhath.
- Take 1/2 cup of sona masuri rice.
- Take 1/2 cup of tuar daal.
- Use 1/4 cup of green pea.
- Provide 1/4 cup of chopped french beans.
- Get 1 of potato cut into cubes.
- Take 1 of big carrot chopped.
- Take 1/2 cup of kath gobhi.
- Use 1/2 cup of onion.
- Provide 2 tbs of green coriander leaves.
- Take 1 tbs of tamarind pulp.
- Take 1 tbs of jaggery.
- Take 1 tbs of freshly grated coconut.
- Use to taste of salt.
- Take of For seasoning.
- Get 1/2 tsp of mustard seeds.
- Prepare 5-6 of curry leaves.
- Take 2 of dry red chillies.
- Provide 10-15 of cashews.
- Prepare 2 tbs of ghee.
Instructions to make Bisi Bele Bath (south indian spiced khichadi):
- For bisi bele bath powder :Dry roast the coriander, cumin and fenugreek, chanadal, urad dal until they start turning fragrant. To the same dry roast sesame seeds, poppy seeds, curry leaves untill they become crispy, keep them aside.
- Further more in same pan dry roast cinnamon, clove, black pepper, Cardamom, till they become aromat keep them aside. Also dry roast red chillies, dry coconut, till it become golden, allow the spices to cool down. Grind them to a fine powder,add hing powder, mix well your bisi bele masala is ready, keep this powder in air tight container..
- For bisi bele bhat: Wash and soak the rice for 30min. In the water.
- Add salt and keep on the stove top and cook the rice. No need to cover the pan with lid..
- Simmer till the rice grain cooked well. Cover and keep it aside..
- In Pressure cooker add rinsed tuar daal, turmeric powder and 2 cups water. Pressure cooker the daal for on hight flame for 8 to 10 whistle.once pressure cooker settle down on it's own, mash the dal and keep aside.
- In another pan, add chopped veggies, and peanuts, salt pour 2 cups of water and stir. Cover and allow the veggies to cook till they are tender and cooked well,yet retain their shape..
- Now in cooker with mashed daal, add the cooked rice, then add cooked veggies along with it's stock.stir lighty..
- Now add 1/2cup water, tamarind pulp, 1 tbs jaggery, mix everything well taking care rice grains do not break.
- In another bowl add 3 tbs bisi bele bhat masala (that we had made earlier) and 1/2 cup water mix well. Add this masala water mixture in the cooker,.
- Add grated coconut and salt. Stir well.
- Keep the cooker without the lid on stove top and simmer on the low flame for about 20 – 25 min. Add more water if required, keep on stirring offen, raw aroma of tamarind has to go away and all flavor should be blended well. Cover and keep aside once done..
- Tempering bisi bele bath : in tadka pan heat ghee. Crackle the mustard seeds then temper the curry leaves,dry red chilli asafoetida, cashews..
- Pour this tempering in the prepared bisi bele bath, stir and cover the cooker with lid for about 5 min. So that tempering flavors infused in the bisi bele bath..
- Serve hot with khara bundi..
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