Ingredients
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For pressure cooking dal-rice:
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¾ cup Sona masoori rice(or any short grain rice) if not available you can use basmati rice too
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Saltto taste
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2 tablespoons peanuts
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1 ½ cup Waterfor cooking rice
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¼ cup + 2 tablespoons Arhar dal(toor dal or split pigeon peas)
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½ teaspoon turmeric powder
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½ teaspoon Oil
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1 cup Waterfor cooking dal
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For Bisi Bele Bath Recipe:
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1 tablespoons tamarind
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½ cup hot waterto dissolve tamarind
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1 tablespoon Oil
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½ cup red onionchopped (or 4-5 shallots)
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½ cup tomatochopped
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½ cup carrotchopped
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½ cup Green peas
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¼ cup potatoespeeled and chopped
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¼ cup green beans(French beans) chopped
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2 cups vegetablesApprox.
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Saltto taste
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1 cup + 1 cup Water
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2 teaspoons jaggery(Gur)
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2 ½ tablespoons Bisi bele bath powder
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For tempering or tadka:
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1 tablespoons ghee(Clarified butter)
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1 teaspoon mustard seeds
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6-7 Cashew nuts
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2 Dried red chilies
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10-12 Curry leaves
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⅛ teaspoon hing(Asafoetida)
Directions
Prepping and Cooking Dal-Rice:
- Wash or rinse the dal and rice separately. Then soak for 20 minutes. This step is optional.
- In the meantime, prep the rest of the ingredients and chop the vegetables.
- Soak the tamarind in hot water for 20-30 minutes, then squeeze the tamarind to get the pulp out of it.
- Strain the water and keep it ready.
- Now drain the dal and rice.
- Put the rice, peanuts, and 1 ½ cups of water in a small pot that will fit in the pressure cooker.
- Put the dal, turmeric powder, oil, and 1 cup of water in another pot.
- Add a glass of water to the pot and place a rack/stand in and put the pot of dal and rice on top.
- Cover the rice and then cover the pot with a lid. Put a weight on top and turn the heat to medium.
- Pressure cook for 3-4 whistles and let the pressure go down by itself.
- Remove both pots and whisk the dal till smooth. Mix in the rice and peanuts. Put aside.
How to Make Bisi Bele Bath:
- Heat the oil in a pan on a medium heat. Once hot, add the onion and cook till they become soft and translucent.
- Then add the rest of the veggies and salt. Mix and sauté for 3-4 minutes.
- Now add water, cover, and cook till veggies are soft and tender.
- Mix in the jaggery, bisi bele bath powder, and tamarind water and simmer for 2-3 minutes.
- Now add the boiled dal and rice and mix. Adjust the consistency by adding water.
- Let it cook for 4-5 minutes.
How to Make the Tempering:
- Heat the ghee in a small tadka pan on a medium heat. Once hot, add the mustard seeds and let them pop.
- Add the cashew nuts and dried red chilies, sauté till the cashews are light brown in color.
- Then add curry leaves and hing.
- Immediately add this tempering to the dal-rice mixture, stir and serve.
