Name: Godumai/ Dalia Bisibelebath recipe by Sindhu Murali at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: Broken Wheat - 2 cups; Toor dal - 1 cup; Turmeric powder - 1 tsp; Carrots & Beans - 1/2 cup (together); Channa Dal - 1 tbsp; Bisibelebath Masala:; Coriander seeds - 2 tbsp; Grated Coconut - 1/4 cup; Cinnamon - 1/2 inch stick; Cloves - 4; Coconut Oil - 1 tsp; Tamarind - 1 lemon sized ball; Rock salt to taste; Sambar Powder - 2 tsp (optional); Ghee - 3 tbsp; Mustard Seeds - 1/2 tsp; Curry Leaves - a bunch; Onion & Capsicum - finely chopped (one each)

Ingredients Serving: 3

Broken Wheat - 2 cups
Toor dal - 1 cup
Turmeric powder - 1 tsp
Carrots & Beans - 1/2 cup (together)
Channa Dal - 1 tbsp
Bisibelebath Masala:
Coriander seeds - 2 tbsp
Grated Coconut - 1/4 cup
Cinnamon - 1/2 inch stick
Cloves - 4
Coconut Oil - 1 tsp
Tamarind - 1 lemon sized ball
Rock salt to taste
Sambar Powder - 2 tsp (optional)
Ghee - 3 tbsp
Mustard Seeds - 1/2 tsp
Curry Leaves - a bunch
Onion & Capsicum - finely chopped (one each)

Instructions

Take broken wheat and toor dal in a vessel. Add about 5 - 6 cups of water, turmeric powder, salt and vegetables.
Pressure cook up to 6 whistles and keep aside.
Take the tamarind pulp, add 2 cups of water, rock salt, sambar powder and let this mixture boil until the raw smell goes away.
In a pan, add little coconut oil and roast all the ingredients listed under 'bisibelebath masala' except cinnamon and clove, until aromatic.
Let this mixture cool and grind this into a fine paste along with the clove and cinnamon.
Add this ground paste to the tamarind water and let this boil again for about 5 minutes. This is the sambar.
Mix the sambar to the cooked broken wheat dal mixture. If it gets very thick adjust by adding hot water little by little. Adjust the seasoning now (salt)
Take a pan, heat ghee. Add the ingredients listed under to temper. If you like, you can even add onions and capsicum and fry them. Add the tempered ingredients to the bisibelebath and mix. Serve hot with appalam and pickle.

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