‘BISI BELE BHATH’ literally means ‘hot rice and daal mix’. Obviously it’s delicious when it is consumed hot, as the flavour and aroma is lost when it cools down or if it is reheated. It is a very wholesome food and can be consumed without any side dishes. Hence it deserves all the attention it gets during its preparation. You can really make a mess of it if you are careless while preparing it. So read on…
INGREDIENTS
(for a group of 4 voracious eaters)
Locally available good quality rice: 250 grams
Tur daal: 200 grams
Vegetables: potatoes, fresh beans, cauliflower, carrots,
(diced in convenient sizes and a mix as per your choice), green peas
About 250 grams together
Cooking oil ( refined): 6 tablespoons
Pure ghee: 6 tablespoons
Tamarind pulp: about the size of a lemon
Black small mustard seeds: One teaspoon
Kadi patta/ curry leaves: about 20 leaves
Turmeric powder: ¼ tablespoon
Potato wafers/ chips
FOR MASALA
Udad daal: 2 table spoons
Chana daal: 2 tablespoons
Dry coconut powder: 2 tablespoons
Dry chillies hot variety: 6 long ones
(If you like the dish coloured, use 4 ‘byadgi’ chillies or kashmiri chillis and 4 hot chillies)
Asafoetida powder: half teaspoon
Dal chini/ cinnamon: 3 inch long
Marathi Moggu/ maretti moggu: 6 numbers (very essential for the dish)
Coriander seeds: 3 tablespoons (do not use powder)
Salt to taste
View the original article here
