Bisibela Bath Recipe

Ingredients:

Rice - 1 cup (wash and soak in warm water for 15 mins)

Toor Dal 1 1/2 cups

Potato - 2 peel and cut into big pieces (can also pressure cook, peeled and cut into pieces)

Small Onions (Sambar Onions) - 1/4 kg

Carrot - 2 medium size cut into big pieces

Beans - 12 nos cut into big pieces

Pumpkin - 1/4 kg cut into big pieces

Chow-Chow - 1 cut into big pieces

Peas - Fresh or Dried peas (soaked the previous night) - 1/2 cup

Salt - To taste

Water - 3 cups



Tamrind - 1 lemon sized or 3 tbsp of Tamrind paste



To Grind:

Coconut - 3/4th cup or copra - 1 medium sized

Coriander Seeds - 2 tbsp

Gram Dal - 2 tbsp

Thuvar Dal - 2 tbsp

Jeera (Cumin Seeds) - 1 tsp

Red Chillies - 12 to 16

Pepper corns - 6 nos

Clove - 1 no

Cinnamon - 1 inch piece

Asafodeita - 1 inch piece

Tomato - 1 big

Onion - 1 big

Curry Leaves - 1/4 cup

Coriander Leaves - 1/2 cup



To Season

Ghee - 1/4cups

Gingely Oil - 3 tbsp

Mustard - 1/2 tsp

Curry Leaves - 1/4 cup



Method

In a pan add 1 tbsp of Gingely oil and 1 tbsp of ghee and roast coriander seeds, gram dal, thuvar dal, red chillies, pepper, clove, cinnamon. When cold grind it along with tomato, onion, curry leaves, coriander leaves and coconut. (If copra is used, cut it into small pieces and fry that too). The paste should be very smooth and thick.



Pressure cook the thuvar dal for one whistle with 1 cup of water. In a pressure pan or a kadai, add oil and let the mustard splutter. Add the peeled sambar onions and fry it till it turns glassy. Add the curry leaves to it. Add the tamrind water slowly and add all the cut vegetables to it. When it starts boiling, add the salt and the ground paste to it and mix it well. Add the cooked dal too to it.



Drain the water from the rice and add it to the remaining and mix well. Add the remaining water and pressure cook the entire mixture for about 4 or even 5 whistle.



When cool, add ghee to it. Serve hot with papad or chips.