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BISIBILLE BATH ಬಿಸಿಬೇಳೆ ಬಾತ್ Kannada Food
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=-_KPqFsu6yY
#BisibilliBath • #ಬಿಸಿಬೇಳೆ ಬಾತ್ • #KannadaFood • Wash and soak tamarind in warm water for 10-15 mins. Skip this if using tamarind concentrate.Wash rice well until water runs clear, drain and let soak for 10-15 mins. Soaking ensures rice to be cooked soft. When soaked, wash lentils until water runs clear. Cook lentils with turmeric and double the amount of water and rice with 2.5 times water in the pressure cooker for 3 whistles. Put lentils in lowest container. Alternately, cook lentils and rice on stove top separately until well cooked.Meanwhile cook cut vegetables covered in a medium pot with just enough water. Add salt mid way and switch off when the vegetables are almost cooked but hold their shape well.Squish soaked tamarind (if using) to a pulp. Discard leftover seeds and fiber.While veggies, rice and lentil cook, in a kadai / thick bottomed skillet over medium heat, dry roast all the ingredients listed for the Bisi Bele Baath spice mix except fenugreek, poppy seeds and dry coconut, until fragrant and lentils turn golden brown. Remove onto a plate. Reduce the heat to low and dry roast fenugreek seeds and poppy seeds until fenugreek seeds turn golden brown. This will happen fast, so pay attention. Pour onto the plate with the other roasted ingredients. Switch off and dry roast dry coconut in the retained heat of the skillet until golden brown. If you are not using Rasam powder as listed above, optionally dry roast mustard, cumin and black pepper until mustard and cumin crackle and curry leaves crisp up. Remove onto the same plate and let cool. When roasted ingredients are cooled, grind them to a powder in a coffee grinder or a mixer and set aside. Do not open the lid, to keep the fresh aroma of the ground spices intact.When cooker has cooled, whisk through the cooked lentils to mash well.Heat oil in a heavy bottom pot and sauté diced green bell pepper. Add salt, diced tomato, stir and cook covered until bell pepper is cooked. Add the cooked vegetables along with the water, mashed lentils, rasam powder, salt, tamarind pulp and bring to a boil. Add rice to this and keep stirring to make sure it doesn’t burn at the bottom. Add more warm water to adjust the consistency if required.Now add the freshly ground Bisi Bele Bath mix, stir well to break any lumps and simmer for 5-10 minutes. Check for taste and adjust tamarind, salt and spice mix. Switch off, sprinkle dry coconut on top and keep aside. Store the remaining Bisi Bele Bath mix in an airtight container.For the tempering (seasoning), heat ghee/oil in a small kadai or saucepan over high heat. When the oil is hot enough, add mustard seeds. When they splutter, reduce heat to medium, add peanuts and stir until they crackle and turn a light brown. Now add asafoetida (hing) and curry leaves and sauté until curry leaves are crumbly crisp. Pour the tempering over on the piping hot BisiBille Bath, cover immediately to preserve the aroma and keep • aside.Serve hot drizzled with ghee and potato chips or Khara boondi on the side. BisBille Bath tastes even better after several hours of making, which makes it a good candidate for a make-ahead meal. • Happy Cooking! • #BisibilleBath • #ಬಿಸಿಬೇಳೆ ಬಾತ್ • #KannadaFood
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