Once my friend Jo's Mom and Dad visited her in TIFR. She used to make dinner for all of us. One day she cooked Bisi Bele Bhat and I literally got hooked to it. It was so mouth watering. However, until recently I never dared to cook it. Few days back I was reading Pooja's blog and saw this recipe . Inspired by this I made bisi bele bhat and it was great. DH just loved it.
I am mostly reproducing Pooja's recipe here.
Fenugreek seeds 1-1/2 tsp (breastfeeding Moms, be generous in adding fenugreek seeds as this increases milk supply :))
1 stick cinnamon
pinch of heeng
4-5 whole red chillies
1/2 cup grated dry coconut
2 tbsp coriander powder
1 cup rice
1/2 cup toor daal
1/4 cup moong daal
1-1/2 cup cut potatos, carrots, capsicum, peas
1 tbsp tamarind extract
2 tbsp Ghee -2
1 tsp Mustard seeds
a pinch Asafoedita
curry leaves- 4-5
7 cup water.
In a pan dry roast fenugreek seeds, cloves, cinnamon, red chilli and heeng. When smelling nice, add coconut and coriander seeds. Switch off stove after 2 minutes. Let the mixture cool and grind it in coffee grinder.
Boil 7 cup water. Wash rice and daal separately.
In a pan heat ghee. Put a pinch asafoedita, mustard seeds and curry leaves. Add veggies and fry for 2 minutes. Now add rice and fry for 2 more minutes. Add daal and masala and tamarind extract. Now add boiling water. Cover this vessel with the lid, cook this on low flame for around 40 minutes. Serve hot.