December 27, 2010


Bisibelabath is basically a sambhar rice, wherein here the rice is cooked with dal all vegetables together. This gives the nice aroma and flavor of the rice. I consider this as a whole meal as it has carbohydrates, proteins and all veggies together with a fantastic taste. This rice has to be served hot with its unbeatable combination - papads (appalams).


Rice - 1.5 cups
Toor dal - 1 cup
Tamarind juice - 1 cup (slightly thinned/watery)
Thinly sliced Onions - 1
Chopped Tomatoes - 1
Green chilly - 2
Mixed Vegetables - 1/2 cup
(Chopped carrots, Beans, Potatoes, Green Peas, Drumsticks)
Coriander leaves
Curry leaves
Mustard seeds - 1 tsp
Orad dal - 2 tsp
Hing powder - 1/2 tsp
Oil - 2 tbsp

To roast and grind

Red chilly - 3
Coriander seeds - 2 tbsp
Jeera - 1 tsp
Peppercorns - 1 tsp
Chana Dal - 2 tsp
coconut powder - 2 tbsp


Pressure cook the toor dal with 2 cups of water and a pinch of turmeric powder

Heat oil in a heavy bottomed pan and add mustard seeds

After it splutters, add orad dal, hing powder, onions, greenchillies and curry leaves one by one

After the onions turns transparent, add the chopped tomatoes and veggies and saute them. Later add the washed rice and saute little further

To this add the tamarind juice, salt and grounded powder. After it starts boiling add the cooked dal and 3 cups of water (we can add more water than the regular 1:2 ratio as this rice tends to thicken because fo the dal)

Transfer this to a pressure cooker and cook well till the rice is done

This rice needs to be mushy and semi-solid consistency and that gives the awesome taste. Garnish with coriander leaves and serve hot

1 comment:

  1. I make Bisibelebath the same way..Fryums are cute!



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