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Bisi Bele Bhath

Ingredients

Rice - 100 gms
Toor Dal - 75 gms
Oil - 1 tsp
Turmeric powder - 1/2 tsp
Shallots - 50 gms
Tomato (medium) - 1
Tamarind - size of a small lemon
For Masala I
Coriander seeds - 2 tbs
Red Chillies - 7
Asafoetida (solid) - 5 gms
Split Bengal gram - 10 gms
For Masala II
Dry Coconut - 15 gms
Cinnamon - a small piece
Cloves - 3 to 4 crowns
For tempering
Asafoetida powder - 1/4 tsp
Curry leaves - a sprig
Red chillies - 2
Mustard seeds
Gingelly oil - 10 ml

Method

1. Soak the rice and dal separately for 10 minutes and drain.

2. Cook dal with oil and turmeric powder in 700 ml of water till done.

3. Add rice to the dal. Cook till three-fourth done.

4. Soak the tamarind and keep aside. Quarter the shallots and tomato.

5. Add the roasted and ground ingredients (Masala I) to the rice, stirring continuously to avoid the formation of lumps.

6. Add tomato and shallots. Cook till done.

7. When the rice is done, add the roasted and ground ingredients (Masala II) and stir. Add hot water during cooking if necessary. Add tamarind pulp and cook for 5 minutes.

8. Temper the dish with mustard seeds; curry leaves, red chillies, and asafoetida.

Note

Drumsticks, carrots, beans and potatoes may be added while introducing shallots and tomato.

(The writer is HOD, Catering Science and Hotel Management, SNR Sons College.)

R. SINGARAVELAVAN

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