Bisibelebath

Instructions

1. 1

   Prepare the Bisibelebath Masala

   • In a dry pan over low-medium heat, dry roast the coriander seeds, chana dal, and urad dal for 3-4 minutes until they turn light golden and aromatic.
   • Add the Byadgi red chilies, cumin seeds, fenugreek seeds, cinnamon stick, and cloves. Continue to roast for another minute until the spices are fragrant.
   • Turn off the heat. Add the desiccated coconut and hing to the hot pan and toss for 30 seconds in the residual heat.
   • Transfer the roasted ingredients to a plate and let them cool down completely. Once cooled, grind them into a fine powder in a spice grinder or mixer. Set aside.
2. 2

   Cook the Rice and Dal

   • Drain the soaked rice and toor dal.
   • In a 3-liter or larger pressure cooker, combine the drained rice, dal, and 3 cups of water.
   • Pressure cook on medium heat for 5-6 whistles, or for about 15 minutes, until the mixture is very soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and use the back of a ladle or a potato masher to mash the rice and dal mixture until it's creamy. Set aside.
3. 3

   Cook the Vegetables

   • In a large, heavy-bottomed pot or kadai, combine the diced carrots, green beans, green peas, potato, and whole shallots.
   • Add the tamarind paste (or strained tamarind water), turmeric powder, and 2 cups of water.
   • Bring the mixture to a boil, then reduce the heat to medium and cook for 10-12 minutes, or until the vegetables are tender but not mushy.
4. 4

   Combine and Simmer

   • To the pot of cooked vegetables, add the mashed rice-dal mixture.
   • Add 3-4 tablespoons of the freshly prepared bisibelebath masala, grated jaggery, and salt. Stir everything together thoroughly, breaking up any lumps.
   • Pour in 1-2 cups of hot water to adjust the consistency. It should resemble a thick, flowing porridge. The mixture will thicken as it cools.
   • Bring to a gentle simmer and cook on low heat for 8-10 minutes, stirring frequently to prevent it from sticking to the bottom. This step is crucial for the flavors to meld together.
5. 5

   Prepare the Tempering (Tadka)

   • In a small pan (tadka pan), heat the ghee over medium heat.
   • Once the ghee is hot, add the mustard seeds and allow them to splutter completely.
   • Add the halved cashews and fry until they turn golden brown.
   • Finally, add the curry leaves and fry for a few seconds until they become crisp.
   • Immediately pour this hot tempering over the prepared bisibelebath.
6. 6

   Serve

   • Mix the tempering into the bisibelebath gently.
   • Serve hot, garnished with an extra dollop of ghee if desired. It pairs wonderfully with crispy boondi, potato chips, or a simple onion raita.