- Cuisine: South Indian
- Course: Lunch
- Prep time:15mins
- Cook time: 30mins
- Serves: 5 Persons.
Ingredients:
- Tamarind – small gooseberry size( soak and extract juice)
- Rice – 3/4th cup
- Toor Dal – 1/2 cup
- Water – 3 cups
- Turmeric – 1/4 tsp
- Salt to taste
- Hing
- Mixed Vegetables- 2 cup chopped ( carrot,beans, peas, White pumpkin, Potato)
- Small Onion – 10 to 12 chopped.
- Curry Leaves – few
- Coriander leaves – few
- Peanut – 1/2 cup
- For Bisibelabath Spice Powder:
- Coriander seeds – 2 tbsp
- Urad dal – 2 tsp
- Chana dal – 2tsp
- Red chillies – 8
- Dry coconut – 2tbsp
- Fenugreek seeds – 1/4tsp
- Cardamom – 1
- whole Cloves – 4 pieces.
- For tempering: Ghee – 1 tsp Mustard – 1 tsp Cashews – 10 Cumin – 1/2 tsp
- Dry roast the Bisibelabath spice powder ingredients except dry coconut in a pan.
- Grind it powder by adding dry coconut.
- I used fresh coconut as i dint have dry coconut.
- In a pressure cooker add some oil and curry leaves.
- Add onion and saute till soft.
- Now add all the chopped vegetables and mix well.
- Add tamarind extract and turmeric, salt & hing.
- Mix them well and allow to boil for atleast 10mins in medium flame.
- Wash rice & dal and add 3 cups of water.
- Add fresh bisibelabath powder 4 tbsp and mix well.
- Close the lid and pressure cook for 4 whistles on medium flame.
- In a tadka pan add temper items. Keep them aside.
- Once done open the lid and add coriander leaves.
- Also add tadka and mix well.
- Add 1 tsp of ghee and mix.
- Serve hot with appalam or potato.
- Top of with ghee when u serve.
