Bisibelabath (Sambar Rice)

Bisibelabath (Sambar Rice)

               It is an one pot meal which is famous in karnataka. It has a good amout of vegetables, proteins and flovours. Since, it is also known as Bisibelabath. Special Bisibelabath powder will give more taste to it. I have learnt this recipe from my sis. she used to cook this recipe often. I have used pressure cook for this recipe. I had a doubt whether have to cook the rice, dal, vegetables seperately. My sis gave an hint if you cook together and add the powder atlast taste will be yummy rather cooking seperately and mixing all together. so I have followed like my sis. Really taste will be very delicious. Try it in this version and enjoy. 

Ingredients:

• Rice - 1 cup
• Toor dal - 1/2 cup
• Tamarind - small lemon sized ball
• Pearl onions -  1/2 cup(15 to 17)
• Tomato - 1 no
• Carrot - 2 no
• Beans - 7 no
• Potato - 1 no
• Peas - 1/4 cup
• Capsicum - 1 no
• Garlic - 5 no

For the Seasoning:

• Fenugreek seeds - 1/4 tsp
• Hing - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - few
• coriander leaves - few
• Ghee - 2 tbsp
• Oil - 1/4 cup

Ingredients needed to make Bisibelabath Powder:

• Urad dal - 1/2 cup
• Bengal Gram - 1/4 cup
• Coriandar seeds - 3/4 cup
• Toor dal - 1 tsp
• Fenugreek seeds - 1/2 tsp
• Mustard Seeds - 1tsp
• Cumin seeds - 1 tsp
• Black Pepper - 1 tsp
• Red chillies - 16
• Cloves  - 3 no
• Green cardamom - 2 no
• Cinnamon stick - 2 stick
• Dry Cocunut(Kopra) - 1/2 cup (if needed)
• Hing - 1/2 tsp
• Curry Leaves - 2 stem

Dry and Grind it:

• Roast all the above ingredients seperately without adding oil. Roast everything till it becomes slightly brown in color.Let them rest for sometime.After that dry grind it in a mixer.

• The above Measurement ingredients to make powder will be used for 4 to 5 times for a cup of rice (ie . for 5 cups of rice can add the total powder). Store it in a airtight container.It will last for months.

• Should not use fresh cocunut because the powder will get spoiled in few days.

Method:

• Soak the rice and Toor dal in water for half n hour.(you can soak the rice and dal together or seperately in water). I have soaked together.

• In a pressure cook , heat oil and add the Pearl onions and saute till it turns transparent.

• Then , add  garlic and curry leaves , saute it for 2mins.

• Add the chopped tomatoes and suate it for 2mins.

• Add all the mixed vegetables except capsicum(because capsicum should be crunchy will add it atlast while seasoning), tumeric powder, salt and saute it for 5 mins.

• Now, Add the drained rice and dal and saute it for 2 mins , then add 4 cups of  water.

• Let them boil for 3mins (now taste the water, if needed add salt as per your taste)and mix well.

• Cover the pressure cook with the lid and leave the pressure cook for 5 whistle.  

• Open the pressure cook when the steam completely releases. Now add the tamarind extract.

• Then, heat the oil and add all the ingredients for seasoning , ghee and atlast, add the capsicum and needed bisibelabath powder and mix well.

• Serve hot with Kara boondi or papadam or chips.

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