Jk Handicrafts Handmade Wooden Non-Stick Serving and Cooking Spoon Kitchen Tools Utensil, Set of 4

Thursday, February 6, 2020



2 cups Rice
1 cup toor dal
2 cups  chopped vegetables
like beans, carrot, peas
1 tsp turmeric
2 chopped  onions
2 tbsp Red Chilli Powder
Tamarind pulp 1/2 cup
Bisebelebhath powder 3 tbsp

For Seasoning:

1 tsp Mustard seeds
Curry leaves
1 tsp Hing ( asafoetdia )
2 to 3 Red Chillies

Bisibele Powder

1 cup chana dal
1/2 cup Urad dal
1/4 cup Moong Dal
1 tsp Jeera
1/2 tsp Pepper
1/4 tsp Methi seeds
1/4 tsp Mustard seeds
2 to 3 pieces of cinnamon
a pinch of hing

Roast above all items separately and powder.

Wash and soak the rice for 1/2 hrs. 

Boil Rice and dal, chopped vegetables, salt as per required, 
Red chilli powder, 2 tsp oil, a pinch of turmeric in a pressure cooker for 2 Whistle. 
Take another Vessel and heat oil. 
Add mustard seeds, curry leaves, red chillies one by one. 
Add 2 chopped onions and fry it in oil, now add 2 chopped tomatoes and fry in oil, 
Add required salt and red chilly powder. 
Add tamarind pulp and jaggery as per required sweetness and 3 tbsp of bisibelebath powder.keep stirring. 
Add little water and allow it to cook for 5 to 10 mins untill the raw smell of tamarind wards off. 
Powder 1/2 dry coconut and keep aside. now add this mixture to the boiled rice. 
Add coconut powder to this and mix thoroughly. 
The consistency of boiled rice should be semi liquid so that while mixing it does not form any lumps. that means you need add 1 glass of water extra to your rice.

Keep the cooker on stove and bring it to boil for 5 mins, 
your bisi bisi ( means hot) bisiselebath is ready to serve.

Serve Bisibelebath with ghee or khara bhoondi.

Do send your suggestions and your own exclusive recipes

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