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How to make Bisibele bath Masala

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.

Bisibele Bath masala

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