Bissi Bela Bath Recipe

Hi people. With the Covid-19 lock down getting to our heads, I have started this new category of including recipes for your favourite dishes, so that you can try it out yourselves and be of some help to your parents. This recipe is made for 6 people and please do plan it accordingly.

The night before: Soak 1 handful of Peas and 2 handfuls of chickpeas over night.

In a Pressure Cooker:

2 cups of Rice + 1 cup Toor Dal + 10.5 cups water + some turmeric powder
Soaked Sundal + half cup water
Turn off the cooker after 8 Whistles

(*Cup denotes a medium coffee tumbler)

Vegetables – all finely chopped

Small onions – 20 nos.
Beans – 250g
Carrot – 250g
Potato – 1 (medium sized)

Spice Powder

Coriander Seeds (Kothamalli vithai) – 1 big spoon
Bengal Gram Seeds – 1 big spoon
Red Chillies (Long) – 10 to 12 nos.
Pepper – 8 nos.
Sauté all the above oil and allow it to cool. Add 1/4th spoon of Jeera and fine grind all the above in a Mixer grinder and keep it aside.

Preparation

In a thick-walled vessel, sauté 1 spoon of Mustard, finely cut Curry leaves (10 nos.), onions, some asafetida, & some turmeric powder in 4 spoons of oil.
Add the vegetables – beans, carrot, & potato and sauté in low flame for two minutes. Add water so that 3/4ths of the vegetables get submerged and add 2 spoons of salt. Close the lid for some time and keep it in medium flame for 15 minutes. Keep checking the water level every 5 minutes. If the vegetables are not boiled, add water and flame it accordingly.
Take half cup of Tamarind and add 3 cups of water. Make an essence out of it. Filter and add the tamarind water to the vessel. Heat in full flame for 10 minutes.
Add the cooked peas, chickpeas, & spice powder to the vessel and mix it well.
Mash the cooked rice & dal to some extent and add it to the vessel.
Turn off the stove and clear all the lumps.
Top the rice with 4 spoons of ghee.

Try this and let me know how it is. It should look like this.