Bisi Bela Bath is one of our family favourites. As I have told you guys before, we are both from South India. But we eat rotis almost everyday. Weekends are mostly the only time I make rice.
I can now imagine the life of a farmer. How he looks forward to the rain. How those poor guys after plowing the fields, sowing the seeds waiting for the sun. Can you imagine the guy squatting on the floor looking up at the sky?
Now just replace the image of that farmer with that of an urban girl. Squatting in her garden looking up at the sky with a plate of food. The sun was there a little bit as I was finishing my dish. When I was done, he was no where to be seen. Sigh! The long wait begins. My son was sure his amma has lost her mind. He kept asking - Are you ok Amma? Enna Panra? (What are you doing?). But the wait paid off.... I did get a peak of sun for a minute or two.
I think not getting enough sunshine is my biggest gripe about living in UK.
Now off to the recipe
Ingredients
Rice 1.5 cups
Toor Dal 3/4 cup
Potato 1
Carrots 2
Shallots 10-15
Coriander Seeds 1.5 tbsp
Fenugreek seeds 1/2 tsp
Red Chilli 2
Coconut 3/4 cup
Mustard 1/2 tsp
Curry Leaves few
Tamarind 1/2 tsp
Sambar Powder 1 tsp
Hing a little
Method of Preparation
1. Cook the rice with water in the ratio 1:3.
2. Cook the toor dal also separately with water in the ratio 1:3
3. Cut the carrots and potatoes.
4. Heat oil in a big pot. Add some mustard. When it sputters, add some curry leaves.
5. The add the carrots, potatoes and shallots. Saute for a little bit and then add some water and salt. Let the vegetables cook.
6. In the mean time, heat a small pan. Add the coriander seeds, fenugreek seeds and red chilli. Saute till they start to brown. Add to a mixie.
7. Add the coconut to the pan and saute till it turns reddish brown. I use non stick pan for this roasting. Otherwise the coconut will stick to the pan.
8. Add the coconut as well to the mixie and powder well.
9. Once the vegetables, rice and dal are cooked, it is mixing time. Add the tamarind paste and the roasted powder to the vegetable pot. Mix well.
10. Add the rice and toor dal along with any remaining water to the pot. Mix well. You can add some ghee as well at this stage if you prefer.
Serve with Vegetables of your choice or enjoy as is with some chips or vadam.
Linking this to Kerala Kitchen Event hosted by Ramya
I can now imagine the life of a farmer. How he looks forward to the rain. How those poor guys after plowing the fields, sowing the seeds waiting for the sun. Can you imagine the guy squatting on the floor looking up at the sky?
Now just replace the image of that farmer with that of an urban girl. Squatting in her garden looking up at the sky with a plate of food. The sun was there a little bit as I was finishing my dish. When I was done, he was no where to be seen. Sigh! The long wait begins. My son was sure his amma has lost her mind. He kept asking - Are you ok Amma? Enna Panra? (What are you doing?). But the wait paid off.... I did get a peak of sun for a minute or two.
I think not getting enough sunshine is my biggest gripe about living in UK.
Now off to the recipe
Ingredients
Rice 1.5 cups
Toor Dal 3/4 cup
Potato 1
Carrots 2
Shallots 10-15
Coriander Seeds 1.5 tbsp
Fenugreek seeds 1/2 tsp
Red Chilli 2
Coconut 3/4 cup
Mustard 1/2 tsp
Curry Leaves few
Tamarind 1/2 tsp
Sambar Powder 1 tsp
Hing a little
Method of Preparation
1. Cook the rice with water in the ratio 1:3.
2. Cook the toor dal also separately with water in the ratio 1:3
3. Cut the carrots and potatoes.
4. Heat oil in a big pot. Add some mustard. When it sputters, add some curry leaves.
5. The add the carrots, potatoes and shallots. Saute for a little bit and then add some water and salt. Let the vegetables cook.
6. In the mean time, heat a small pan. Add the coriander seeds, fenugreek seeds and red chilli. Saute till they start to brown. Add to a mixie.
7. Add the coconut to the pan and saute till it turns reddish brown. I use non stick pan for this roasting. Otherwise the coconut will stick to the pan.
8. Add the coconut as well to the mixie and powder well.
9. Once the vegetables, rice and dal are cooked, it is mixing time. Add the tamarind paste and the roasted powder to the vegetable pot. Mix well.
10. Add the rice and toor dal along with any remaining water to the pot. Mix well. You can add some ghee as well at this stage if you prefer.
Serve with Vegetables of your choice or enjoy as is with some chips or vadam.
Linking this to Kerala Kitchen Event hosted by Ramya
Delicious & one pot meal!
ReplyDeleteJoin me in the ONGOING EVENT- "Mint & Coriander seeds" (EP Series-Apr)
ERIVUM PULIYUM
my fav one pot meal!
ReplyDeleteOngoing Event : WTML
lovely recipe...making this one pot meal very often these days....love it with pickle!
ReplyDeleteLove bisi bela bath very much .Yummy
ReplyDeletemy fav..looks delicious!!
ReplyDeleteSpicy-Aroma
i definielty agree with you, its very difficult to click good pics as the weather is not favourable in uk most of the times...i was living in peterborough before :-) now back to india and in bangalore...nice comforting bowl of bisi bele bath...
ReplyDelete