Bisibelabath/Sambhar Rice

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Bisibelabath/Sambhar Rice

Ingredients:

  •  Mixed Vegetables*    2 cups
  • Rice   3/4 cup
  • Toor dal  1/3 cup
  • Sambar powder   1 and 1/2 tsp
  •  Turmeric powder   1/2 tsp
  •  Salt as needed
  •  Small onions | shallots  1/2 cup
  •  Tamarind extract from a small lemon sized tamarind    2 cups
  • Oil    2 tblsp + 3 tsp  
  • Ghee  1 tbsp
  • Cashew nuts  few
  • Peanuts   few (optional)
  • Curry leaves few
  •  Asafoetida  2 pinches 
  • Mustard  seeds  1/2 tsp

To roast and grind:

  • Dhaniya | Coriander seeds   2 tblsp
  •   Channa dal   2 tblsp
  •   Red chili  5-6
  •   Kopra or fresh coconut   1/4 cup
  •   Tomato   1   

*I used chow chow, carrot, beans and green peas. You can use finely chopped cabbage, radish, turnip and potatoes too. 

Method:

  • In a pan add 1/2 tsp of oil and add the dhaniya, channa dal and red chili. Roast till golden brown.
  • Switch off the flame and add the kopra and tomato.

  • Let this be in the heat for a while.
  • Grind this into a fine paste. You can add water while grinding. 

  • In a pressure cooker cook the rice and toor dal using 4 cups of water for 6-7 whisltes. 
  • Mash this with a ladle and keep aside. 

  • In a pressure cooker add 2 tblsp of oil (cooking oil + sesame oil) and add mustard seeds.
  • Once it splutters add in the small onions. You can use finely chopped big onion too.

  • Once the onions turn pink add the veggies. Mix well and saute for 2 minutes.

  • Keep the tamarind extract ready. Add the tamarind water to this.
  • Add in the sambar powder, asafoetida, salt and turmeric powder.
  • Let this boil for 2 minutes.
  • Add in the ground paste and the mashed rice and toor dal mixture.

  • Mix well without any lumps and add 1/2 cup of water and 3 tsp of sesame oil and cover the cooker.
  • Pressure cook till 1 whistle and keep in low flame for 10 minutes.
  • Add ghee in a small pan and add the cashew nuts and peanuts(if adding). 
  • Cook till golden brown and add to the bisibelabath. Mix well.

  • Add curry leaves and serve hot with appalam | vadam | raita.
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