Easy Recipes -Breakfast

Bisibelebath :

Ingredients:

1. 350g : Rice
2. 150g:  Toor dal + Masoor dal (mix in equal proportions)
3. 200g: Mixed Vegetables (Carrot, French Bean, Broad Beans, Potato, Tomato, Onion)
4. 20g: Dried Green Peas soaked for at least 12hrs
5. 10ml: Oil
6.  A big pinch: Turmeric

Masala To Fry (or Roast) and  Grind
2” piece: Cinnamon
4 pieces: Cloves
8 numbers: Red Chillies  (add more if you like it hot)
A small piece: Japatri
1 number: Star Anise
1 number: Bay leaf
2 Tbsp: Coriander Seeds
1tsp: Cumin Seeds
1 + 1 Tbsp: Chana dal + Urid Dal
5 numbers : Fenugreek Seeds
4Tbsp: Grated Fresh Coconut
3/4tbsp: Grated Dry Coconut

For Seasoning:
1 Tbsp: Ghee
1 tbsp: Broken cashew nuts
10 leaves: Curry leaves
1 big Pinch: Hing
1 number: Red Chili Broken into pieces

Tamarind extract and Salt to taste

Preparation Method:

   Cook Rice + 1 Tsp Salt + Soaked Greed peas in a pressure Cooker
   Cut all vegetables. Soak dal for 20 mins.
   Heat oil in a pan and all vegetables except Onion and Tomato, toss well.
   Switch off the stove.
   Combine vegetables, Soaked Dal, Turmeric, Onion and Tomato and pressure cook for 4 whistles.
   Fry spices listed under Fry & Grind in a tsp of oil. Do not fry coconut.
   Grind all the ingredients with coconut and water to make a smooth paste.
   Mix rice and dal. Pour in ground masala paste, tamarind extract, salt.
   Add little more water if  needed. Bring this boil.
   Heat ghee in a pan. Add cashew nuts, mustard seeds, hing, curry leaves and red chili.
   When mustard stops spluttering, pour the seasoning over prepared    bisibelebhath.
   Taste bisibelebath. Adjust salt and sour levels.

Serving Suggestions:
1.Bisibelebath is typically served with khara boondi or Potato Chips
2.Raita (yogurt with onion, tomato, cucumber) goes very well with this.

Enjoy.