Bisibelebath / Sambhar Sadam

Bisibelebath is one of the favorite dish of many. It`s originally a Karnataka recipe where the rice, dhal & vegetables are cooked separately & mixed together. I used to cook all together as follows.

Ingredients :

Rice – 1cup,
Toor dhal – 1/2 cup,
Tamarind pulp – 1 cup {little watery}
Turmeric powder – 1 spn.,
Chilly powder – 1 spn.,
Sambhar powder – 2 spn.,
Tomato – 2 finely chopped,
Choice of your vegetables. I chose,
Carrot – 1,
Plantain – 1,
Potato – 1,
Brinjal – 3,
Drumstick – 1,
Green peas – 1 handful,
Coconut oil – 3 spn.,
Ghee – 2 spn.,
Coriander leaves – to garnish,
Salt – as required.

To grind:

 

 

Coriander seeds – 3 spn
Cumin seeds – 2 spn
Black pepper seeds – 1 spn
Fenugreek seeds – 1 spn
Small onions – 10 to 12
Channa dhal – 2 spn
Grated coconut – 1 handful.

Dry roast the coriander seeds, cumin seeds, pepper & fenugreek seeds & grind along with the small onions & coconut into a fine paste and keep it aside.

Heat the oil in a pressure cooker, temper with urad dhal, mustard seeds & curry leaves. Add all the vegetables, turmeric powder, chlly powder, sambhar powder & mix well. Add the grounded paste mix well & now add the rice, toor dhal & tamarind pulp. Add 1 cup of extra water in addition to the tamarind pulp & regular water you use to cook rice generally.

Add required salt & stir well, once it starts to boil close the lid & cook it on low flame for 10 minutes. Allow the steam to escape before opening the lid. Add ghee, garnish with coriander leaves, mix well & serve hot with appalams, vadaams & raitha.

 

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