Name: Bisebelabath recipe by Priya Mani at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3
Ingredients: Rice 1 1/2 cup; Moong daal + Toor daal 3/4 cup (Pressure cooked for 5 to 6 whistle, mashed and kept aside); Oil for tempering; Mustard seeds 1 tsp; Methi seeds 1/4 tsp; Dry red Chilli 2 (Break into half); Curry leaves 2 string; Small onions / shallots 1 cup (Peeled and cut into half if big in size); Other veggies like carrots, beans , drumsticks, of your choice (Cut into bite size) 1 cup; Salt to taste; Turmeric powder 1/2 tsp; Ghee 3 to 4 tbsp; Hing 1/2 tsp; For the Bisebelabath masala powder : (; 1 tbsp Channa dal; 1 tbsp Urad dal; 1/2 tsp Fenugreek; 1 1/2 tsp Coriander seeds or dhania; 4 to 6 Red chilli dry; 1/4 tsp of Jeera; 3 inch piece of cinnamon stick; 3 Cloves; 3 to 4 pieces of dry Coconut

Ingredients Serving: 3

Rice 1 1/2 cup
Moong daal + Toor daal 3/4 cup (Pressure cooked for 5 to 6 whistle, mashed and kept aside)
Oil for tempering
Mustard seeds 1 tsp
Methi seeds 1/4 tsp
Dry red Chilli 2 (Break into half)
Curry leaves 2 string
Small onions / shallots 1 cup (Peeled and cut into half if big in size)
Other veggies like carrots, beans , drumsticks, of your choice (Cut into bite size) 1 cup
Salt to taste
Turmeric powder 1/2 tsp
Ghee 3 to 4 tbsp
Hing 1/2 tsp
For the Bisebelabath masala powder : (
1 tbsp Channa dal
1 tbsp Urad dal
1/2 tsp Fenugreek
1 1/2 tsp Coriander seeds or dhania
4 to 6 Red chilli dry
1/4 tsp of Jeera
3 inch piece of cinnamon stick
3 Cloves
3 to 4 pieces of dry Coconut

Instructions

First make the Bisebelabath masala powder: In a pan, dry roast everything individually until golden brown. Cool it and grind into a coarse powder.
You can also put both dals together, cinnamon and cloves together. Jeera, pepper and fenugreek together. Make sure you add the fenugreek at last to avoid bitterness. Store in an airtight container to retain its freshness for longer time.
In a pan add oil, once heated add mustard seeds, fenugreek, red chilli dry, curry leaves and saute well.
Add shallots and fry well. Once it gets a nice colour and aroma, add the other vegetables and saute well. Add turmeric powder, hing and salt to taste.
Add required water to cook the vegetables and close the lid. Once the vegetables become soft, add the tamarind water and cook until the raw smells goes away.
Once done sprinkle the Bisebelabath powder and cook for 5 minutes. Check the seasoning. Add the mashed rice, daal and mix well until everything combined together.
If its too thick, add hot water to get the right consistency. Add enough ghee here and mix well. Check salt and sprinkle some masala powder on top of the rice. Cose the lid until you serve.
Garnish with finely chopped coriander leaves and serve with papad / Appalam / chips etc

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