Our Sundays won’t be complete without a new trial of a recipe. This week I thought of making Bisibelebath-a traditional recipe from Karnataka fused with our own sambhar sadham. I have already posted a recipe of sambhar sadham which is amma’s signature dish. I was actually thinking bisibelebath and sambhar sadham mean the same dish. But it is not so.Authentic Bisibelebath has a special spice powder and doesn’t have any vegetables added to it. So here goes my fusion recipe. I was not sure of the outcome until we had it. This was an experiment based on the recipes watched in TV and tasted in restaurants.The result was amazing.
Ingredients for Bisibelebath:
- Rice-1 cup(Raw rice)
- Toor dhal-1/2 cup
- Coriander powder-1/2 tsp
- Turmeric Powder-As required
- Salt-To taste
- Ghee-to cook
- Veggies-1.5 cups(chopped)
- Thick tamarind extract-1/4 cup
- Water-6 cups for rice+dhal + 1.5 cups for veggies.
- Curry leaves-10
To roast and grind:
- Bydagi Chillies-5
- Red Chilly-2
- Channa Dhal-1 tbsp
- Urad dhal-1 tbsp
- Cinnamon-A small stick
- Pepper-1/4 tsp
- Cumin Seeds-1/2 tsp
- Marathi Mokku-1
- Poppy seeds-1/4 tsp
- Coriander Seeds-2 tbsp
- Fenugreek-1/4 tsp
- Coconut-1 tbsp
1.Measure all the ingredients for bisibelebath and keep them ready.
2.Wash and soak rice+toor dhal for 20 minutes.Soak tamarind in hot water for tamarind extract.
3.In a pressure cooker,dry roast the ingredients under “to roast & grind” and make them as a coarse powder.
4.In a pressure cooker,add some ghee and saute shallots & all veggies one by one.
5.Add the spices powder +water+tamarind extract and pressure cook for 3 whistles.
6.In another pressure cooker add ghee and add soaked rice+dhal +6 cups of water and pressure for 10 whistles.
7.There would some water in rice and veggies cooked.They would appear gooey as shown above.
8.Mix and mash both well. Add the veggies to the rice+dhal mixture,add salt,turmeric powder and coriander powder.Pressure cook for 1 whistle by sprinkling some water .
9.After the pressure is released mix everything together and add the tempering elements.
10.Serve the Bisibelebath warm with any chips/fryums/papad of your choice.
Adjust the spicy level according to your taste.
This can be offered to babies above 6 months adjusting spices and skipping salt.
I didn’t have byadgi chillies and marathi mokku in stock.So skipped them .
Ensure that the rice +dhal is cooked well.
The specialty of bisibelebath is its texture and consistency. So please ensure the water level.
I soaked the rice and toor dhal for twenty minutes before pressure cooking.
Skip salt and red chillies for babies below one year.
Be sure to have introduced all ingredients individually before offering this to your baby
Always have a word with your pediatrician before introducing any new food.
The choice of vegetables is up to you. You can add any vegetable.
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