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You are here: Home > Recipes > South Indian Recipes > South Indian Main Course>Bisibhele Bhath
Bisibhele Bhath

Cuisine Style Karnataka
Cooking Time
30 minutes
To Serve 4
Take with pickle or pappad

 
       Ingredients How to?
 
  • Rice-2 cups (uncooked)
  • Toor Dal (split pigeon pea)-1/2 cup (uncooked)
  • Mixed Vegetables cut into pieces(Potatoes, Brinjal and beans)-1 cup
  • Onion Small- 20 no’s
  • Coriander Seeds-1 tbs
  • Red Chillies-5 no’s
  • Asafoetida-1 tsp
  • Urad Dal (Black gram)-1 tsp
  • Cinnamon-1/2 inch
  • Cloves-3 to 4
  • Mustard Seeds-2 tsp
  • Turmeric powder-1 tsp
  • Tamarind Extract- 2 tbs
  • Curry leaves-1 spring
  • Oil
  • Kara Poonthi (Optional)*

• Fry 3 to 4 Onions, Coriander Seeds, Red Chillies, Cinnamon, Cloves and grind to fine paste and keep it aside.
• Heat oil put asafetida, turmeric powder.
• Put Onions, mixed vegetables and fry 2 to 3 minutes and keep it aside.
• Take 8 cups of water in pressure cooker.
• Pour little gingilly oil or ghee and tamarind extract. (This avoids sticky inside the cooker and gives good flavor)
• Then pressure cook fried onions, mixed vegetables, ground paste, rice and dal together. (Dont forget to add salt)
• After 5 to 6 whistle remove from flame.
• Open the lid after 30 minutes.
• In a pan heat oil and season with mustard seed, urad dal and curry leaves.
• Mix the seasoning with cooked Bisibele Bhath.
• Spirnke kara poonthi over Bisibele Bhath while you serve.

Note: Don’t add tomatoes.
Tips: You can add 1 tbs of sugar or Jaggery.

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