Bisibelabath Powder ~ Day 66

A spicy and aromatic powder used to make the famous Karnataka dish called Bisebelabath. Bisibelabath is a mix of rice, lentil and vegetables cooked in tamarind juice and seasoned with this spice blend.  

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Preparation time: 10 minutes

Yields: 1/2 cup (for making 2 cups of rice)

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Ingredients:

• Coriander seeds - 2 tsp
• Chana dal - 2 tsp
• Urad dal - 2 tsp
• Red chilies - 4
• Byadigi chilies -4
• Black pepper - 1 tsp
• Cumin seeds - 1/2 tsp
• Poppy seeds - 1 tsp
• Cinnamon - 1/2 stick
• Cloves - 4
• Cardamom - 2
• Marathi moggu (Tapok buds) - 2, optional
• Mace - 1, optional
• Fenugreek seeds - 1/4 tsp
• Desiccated coconut - 1/4 cup
• Ghee - 2 tsp

Method: 

1. Roast the chana dal and urad dal in a small skillet till golden brown. Transfer into a bowl.
2. Heat ghee in a small skillet.  Add the desiccated coconut and fry till golden brown over low heat. Transfer it into a bowl.
3. Heat 1 tsp ghee in the same skillet and roast rest of the ingredients over low heat until aromatic, about 1 to 2 minutes. Let it cool completely.
4. Grind into fine powder along with chana dal, urad dal and coconut.
5. Use immediately.  If not, store in the refrigerator for later use. 

Broken Wheat / Godhumai Ravai Bisibelabhath

Ingredients:

Broken Wheat / Godhumai Ravai - 11/2 cups
Thoor Dal - 1/2 cup
Tamarind Paste - 2 tsp
Bisibelabhath Powder - 2 TBSP
Mixed Vegetables (fresh or frozen) - 2 cups~cut into small cubes ( I used frozen vegetables like Green pepper, Beans, Carrots, Cauliflower and Brocoli)
Onion - 1 diced
Mustard Seeds - 1 tsp
Turmeric Powder - 1 tsp
Asafetida - a pinch
Salt - to taste
Water - 5 cups
Cashews - 5
Ghee - 1 TBSP
Oil - 2 tsp
Few currry leaves

Method:

1. Cook broken wheat and toor dal together with 5 cups of water in a pressue cooker for 3 whistles.
2. Heat oil in a large pan and add the mustard seeds. 
3. Add the diced onion and fry for 2 minutes.
4. Add the vegetables and cook till tender.
5. Add 2 cups of water and add the tamarind paste, turmeric powder, asafetida, salt and curry leaves.
6. Let it boil for 10 minutes.  Add the the bisibelabhath powder and cook for 2 minutes.
7. Now add the cooked broken wheat, dal mixture and combine well.  Cook for another 5 minutes.
8. In a small pan, roast the cashews in ghee.  Add it to the mixture.  Mix well.  Remove from heat.
9. Serve hot.