This is a South Indian recipe that consists of rice, lentils and veggies which are cooked in a flavorful sauce mixed with tamarind paste.
This always reminds me of our Diwali lunch that amma would make every year. She would invariably make this in large amounts. So that if and when guests arrived (Shashi didi and family, Arabhi didi, many more) there would be plenty for this yummy dish to enjoy!
I make this in my Instant Pot (IP). It may not be the most authentic recipe. I make it both the regular way and a shortcut method using instant bisibelebath powder based on my time constraints. I will let you know both the methods as we go along.
You will need:
Tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
5-6 cashews (whole/broken)- optional
3-4 curry leaves
Rice:
3/4 cup
Toor dal:
3/4 cup
Veggies:
1 small carrot chopped
1 small potato chopped
2-3 cauliflower florets chopped
5-6 green beans chopped
1/3 cup green peas
1/2 chayote squash chopped
You can use any of these veggies based on what you have. Other options are eggplant, kohlrabi, parsnip, turnip, drumsticks, squash, peppers.
Seasonings:
3 tbsp bisibelebath powder (or fresh paste as mentioned below)
2 tbsp tamarind paste (or extract after soaking tamarind in hot water)
1/2 tsp turmeric
salt per taste
Bisibelebath paste:
1 tsp urad dal
1 tsp chana dal
1 tsp jeera/cumin seeds
1 tbsp coriander seeds
1/2 tsp black pepper (whole)
1/2 tsp methi/fenugreek seeds
3-4 cloves
1-2 dry red chilli
1 tsp poppy seeds (optional)
1 tsp white sesame seeds (optional)
1-2 cardamom pods (optional)
3 tbsp shredded/dessicated coconut (fresh/frozen, I used frozen)
I usually do not add these optional items.
Method:
If using fresh bisibelebath paste:
Heat 1 tbsp oil in saute mode in IP. Add all the ingredients as mentioned above, saute them till they turn aromatic. Grind them as a powder without water or as a paste with some water (about 1/2 cup) and keep it aside.
Process for bisibelebath:
Add tempering items for bisibelebath in IP. Add in the veggies, rice and dal. Mix well.
At this stage you add in the bisibelebath paste OR instant bisibelebath powder. The days when I usually do not have time to grind fresh paste, I use the MTR brand bisibelebath powder, it is quite nice.
Add the tamarind paste/extract. Add 6 cups of water and salt per taste. Close the lid of IP. Set the valve to sealed position. Cook at manual high pressure mode for 8 minutes. Wait for natural pressure release.
Serving suggestions:
- add some ghee on top
- serve with side of potato chips, South Indian snacks like boondi, ribbon pakoda etc.
- serve with a side of pachadi/raita
- serve with tayir sadam/yoghurt rice
ENJOY!
