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Bisibela bath (Sambar Rice)


Ingredients:

Rice – 1 cup

Tuar dal – ½ cup

Salt – 2 teaspoons

Turmeric powder – ½ teaspoon

Tamarind – lemon sized ball

Tempering:

Oil – 2 teaspoons

Mustard seeds - 1 teaspoon

Fenugreek seeds – ½ teaspoon

Hing – ¼ teaspoon

Vegetables:

Potato – 1 (chopped finely)

Carrot – 1 (chopped finely)

Beans – 5 or 6 (chopped finely)

Potato - 1 (cut into cubes)

Green peas – a handful

Onion – 1 (chopped finely)

Small onions – 1 cup

Garnishing:

Coriander leaves – 2 teaspoons (finely chopped)

Roast & Grind:

Coconut – 5 teaspoons

Channa dal – 4 teaspoons

Red chillies – 3

Curry leaves – 10

Coriander seeds – 3 teaspoons

Method I: (Extensive method)

  1. Soak tamarind in water for half hour in 2 glasses of water.
  2. Squeeze tamarind with hand & filter the water. (Throw away the squeezed tamarind)
  3. Heat 1 teaspoon of oil in kadai, add mustard seeds & allow spluttering.
  4. Add fenugreek seeds & fry till light golden brown.
  5. Add onions & small onions, sauté till onions are transparent.
  6. Add the rest of the vegetables & tamarind water.
  7. Add salt, hing, turmeric powder & allow boiling till vegetables cooked.
  8. Roast & grind to paste the ingredients mentioned.
  9. Add the ground paste & allow boiling for 5 to 7 minutes.
  10. Cook rice, tuar dal & gingerly oil in pressure cooker for 3 to 4 whistles.
  11. Add sambar to the cooked rice-dal & mix well.
  12. Garnish with coriander leaves & serve hot with raitha/ crispies.

Method II: (Quick method)

  1. Soak tamarind in water for half hour in 2 glasses of water.
  2. Squeeze tamarind with hand & filter the water. (Throw away the squeezed tamarind)
  3. Heat a teaspoon of oil in pressure cooker, add mustard seeds & allow spluttering.
  4. Add fenugreek seeds & fry till light golden brown.
  5. Add onions & small onions, sauté till onions are transparent.
  6. Add tamarind water, salt, hing, turmeric powder & rest of the vegetables.
  7. Add rice, tuar dal & allow boiling for 3 minutes.
  8. Pressure cook for 3 to 5 whistles.
  9. Add the roast & ground paste, allow boiling for few minutes.
  10. Garnish with coriander leaves & serve hot with raitha/ fried papad.








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