Bisibelabath

I am back after a long break...yeah I had to.

I had a guest at home. My most hated guest, who kept me away from cooking. Wondering who? Fever :( I was sick for few days and had to balance with my work and home as well. Now back to normal routine life. I really need sometime to visit all my fellow bloggers. I did miss the great time.

Now a recipe...my favourite one.

Bisibelabath is a famous dish in Karnataka. I am a bisibelabath freak. I am sure anyone who had tried it would definitely love to have it. While in India, whenever I go to a restaurant this is the default rice dish I order.

My sister had been to Bangalore for her project work few years ago. She stayed as a paying guest in a house. The aunty who stayed in there used to make this delicious dish. Here is her recipe slightly tweaked to my taste.

Ingredients:
Rice - 3 Cups
Toor Dhal - 2 cups ( I sometime use Masoor Dhal too)
Small Onion - 1 Cup
Potato - 1 Cup (cut into small pieces)
Peas - 1 Cup
Beans (Cut into 2") - 1 Cup
Carrot (Cut into 2") - 1 Cup
Tomatoes(Large) - 2 Nos
Tamarind Juice - 1/4 Cup (or tamarind paste 1 Tsp as per your taste)
Red chilli powder - 3 Tsp
Salt As Required
Ghee - 3 Tbsp
Oil- 4 Tbsp
Turmeric powder - 1/2 Tsp

For Masala:
Coriander seeds - 4 tsp
Fenugreek - 1/4 tsp
Cinnamon - 1"
Cloves - 3 nos
Cardamom 1 no
Dry red chilli - 6
Pepper - 10 corns
Gram dhal - 1/2 tsp
Curry leaves - few
Grated coconut 6 Tsp ( I prefer dry coconut)



Method:

1. Dry roast the masala ingredients and grind it to coarse powder.
2. Cook toor dhal with turmeric powder and keep it aside.
3. Cook rice.
4. Heat oil in a pan. Add 1 tsp of masala powder, onion, beans, carrot and potato, tomato and fry for sometime (until the vegetables are cooked).
5. Add cooked dhal, tamarind juice, masala powder, salt and red chilli powder.
6. Add some water and allow it to boil for sometime.
7. Keep it aside. (I generally refrigerate it and take it just before serving)
8. Just before serving, add the cooked rice to the above gravy and allow it to cook for 5 mins (so that the gravy mixes well with the rice).
9. Garnish with Coriander leaves, ghee and coconut before serving.
10. Enjoy the delicious dish. Goes well with papadam.

This is my entry to RCI-Karnataka hosted by Asha

Thanks to all those who pointed out this.

Award(s):

I have been given Rockin' Girl Blogger award by
Roopa of Recipe of Choice

and Zlamushka of Spicy Kitchen

and Power of Schmooze award by Srivalli of

Cooking 4 all seasons.

Thanks Girls !!! I am really privileged. It is really motivating when you receive such awards.

I would like to pass it on to all my fellow bloggers. I am sure most of you would have already received it. But to my satisfaction...

I pass on Rockin' Girl Blogger award to

Sharmi's Neivedyam
Shilpa's Aayis Recipes
The Yum Blog
Raaga's The Singing Chef
Sia's Spice Corner
Prema's Cookbook
Richa's As Dear As Salt
Roopa's Recipe of Choice
Saju's Chachi's Kitchen
Seema's Recipe Junction
Jeena's Kitchen
Mala's Nalapaka
Kajal's Kajaldreams
Srivalli's Cooking 4 all seasons
Suma Gandlur's Veggie platter
Swapna Susaralas Kitchen
Taste of Mysore
Zlamushka's Spicy Kitchen

And Power of Schmooze award to

Asha's Foodies Hope
Archana's Luv 2 eat hate 2 cook
Coffee's The Spice Cafe
Dee's Ammalu's Kitchen
Jyothi's Andhraspicy
Jyothna's Curry bazaar
Lia's Spices Corner
Laavanya's Cookery Corner
Suganya's Tasty Palettes
TBC's The Budding Cook
Tee's Bhaatukli
Usha's Samayal Ulagam
Viji's Vcuisine

I really didn't want to miss anyone here. Each one have their unique way of presenting recipes. You ALL Deserve it.