Bisibelebath
A South Indian breakfast made with Rice, Toovar daal and mixed vegetables.
Cuisine
Indian
Servings
Prep Time
4
people
10
minutes
Cook Time
Passive Time
20
minutes
30
minutes
Servings
Prep Time
4
people
10
minutes
Cook Time
Passive Time
20
minutes
30
minutes
Ingredients
1
cup
Rice
Long grain/ small grain, washed and soaked for 30 minutes
1/2
cup
Toovar daal
soaked for 30 minutes
2
No.
Potatoes
cut in cubes
1
No.
Onion
cut to cubes
1
No.
Eggplant
Cut to small pieces
1/2
cup
Peas
Fresh/ frozen
1
TBLSP
Jaggery
4
tsp
Tamarind paste
1
tsp
Haldi
12
No.
curry leaves
1/2
tsp
Mustard seeds
Rai
1
tsp
Salt
More or less according to your taste
3
No.
Dry Red Chili
1
pinch
Asafoetida
hing
2
TBLSP
Bisibelebath masala
Recipe in Masala section
12
No.
Cashews
Chopped and pan fried, Optional
2
TBLSP
olive oil
Instructions
Boil the toovar daal with salt and turmeric with 1 cup water.
Add 1/2 cup water and also add the vegetables [potatoes, eggplant and peas] separately.
Once the Vegetables are partly boiled, add the Rice.
Boil and cook till everything is soft, mushy and blends well together.
Add tamarind, jaggery and bissibhele bhaath masala. Mix them all well. At this point, you can add little water if it looks too dry. Add salt as well.
This is how it it should look once everything is cooked together.
Prepare the Tempering by adding ghee to a pan. Add mustard seeds, curry leaves and asafoetida.
Add Onions and fry well.
Add the tempering to the prepared Bissibhelebhaath.
Fry the cashews.
Add the fried cashews to the Bissibhelebhaath too.
Serve Hot or warm with some crunchy and spicy Boondi.
Recipe Notes
You can use any kind of vegetables.