Try Sparsh Masala for Bisibele bath Masala
- 3/4 cup Rice (short-grained or basmati)
- 1/3 cup Toor Dal
- 2 tsp Oil
- 1 medium Onion (or 3-4 shallots), finely chopped
- 1/2 cup chopped Potato
- 1/2 cup chopped Carrot
- 1/3 cup Green Peas
- 1/4 cup sliced Capsicum, optional
- 4-5 French Beans, chopped
- 1 tsp seedless Tamarind
- 1 tbsp Jaggery
- 2 tbsp Sparsh Bisibele Bath Powder
- A pinch of Sparsh Turmeric Powder, optional
- Salt to taste
- For Tempering (tadka):
- 1 tbsp Ghee/Oil
- ½ tsp Mustard Seeds
- 1-2 Dry Red Chilli
- 1-2 sprig Curry Leaves
- 6-8 Cashew Nuts
- A pinch of Sparsh Asafoetida (hing)
How to make Bisibele bath Recipe
- Chop all vegetables.
- Soak 1 tbsp tamarind in 1/3 cup hot water for 10-15 minutes
- Wash rice and toor dal and soak them separately in water for 30 minutes.
- Pour 1-1.5 glasses of water into the cooker and place a stand on the cooker’s bottom.
- Transfer soaked rice to a cooker container and add 1¾ cups water and salt. Transfer soaked toor dal to another cooker container and add 1 cup water and salt. Place the rice container over the stand and the Toor dal container over the rice container in the cooker.
- Close the lid and cook them for 3-whistles over medium flame. If you don’t have cooker containers, cook them separately in the cooker. If you have not soaked rice and dal, cook them for 4-whistles over medium flame. Turn off the flame. Let the pressure inside the cooker reduce naturally. Open the lid and take out the dal
- Take out the rice container from the cooker.
- Mash soaked tamarind and extract its juice by sieving it with a strainer. Discard the fibrous pulp
- Heat 2 tsp of oil in a large Kadai/pan/pressure cooker over medium flame. Add finely chopped onion and sauté until it turns light pink.
- Add chopped mixed vegetables (potato, carrot, French beans, green peas, capsicum) and salt and saute for 4-5 minutes
- Add 1 cup water and cook until vegetables turn soft; it will take around 7-8 minutes.
- Add Sparsh Bisibele Bath powder, a pinch of Sparsh Turmeric Powder, tamarind juice, and jaggery. Mix well and cook for 3-4 minutes or until the raw smell of tamarind goes away.
- Add cooked rice and dal.
- Mix well. If the mixture looks dry, add 1/2 cup water and mix well. Cook for 4-5 minutes or until you get the desired consistency. Taste for the seasonings and add more if required.
- Meanwhile, prepare the tempering – Heat 1 tbsp of ghee/oil in a small pan over medium flame. Add mustard seeds; when they begin to crackle, add dry red chili, curry leaves, cashew nuts, and a pinch of Sparsh Asafoetida. Cook until cashew nuts turn light golden.
- Remove the pan from the flame and immediately pour its content over the cooked mixture and mix well. Turn off the flame. Bisibele bath is ready for serving.
