Tried out besibela bath using "Dalia" instead of rice.Its a boon for weight watchers and diabetic people
Ingredients
Pressure Cooker
Salt - as needed
Topping
Ghee and Coriander leaves
Method
Step 1
Step 4
Serve with Potato Fry / Brinjal Curry
Ingredients
Pressure Cooker
- Dalia - 2 cups
- Vegetables - 2 cups consisting of pumpkin, chow chow, carrot, beans and more
- Toor Dhal - 3/4 cups (jeera and methi seeds)
- Oil - 1 teaspoon
- Curry leaves - little
- Mustard seeds - 1 teaspoon
- Hing - little
- Small onions - 1/2 cup
- Capsicum (finely chopped) - as needed
- Channa Dhal - 1 teaspoon
- Urad Dhal - 1 teaspoon
- Methi - 1/4 teaspoon
- Coriander seeds - 2 teaspoons
- Dried red chillies - 6 or more
- Khus khus - 1/4 teaspoon
- Cloves - 2
- Elachi - 1
- Cinnamon stick / Pattai - small piece
- Hing - 1/4 teaspoon
- Grated coconut (fresh or desiccated) - 2 table spoons
Salt - as needed
Topping
Ghee and Coriander leaves
Method
Step 1
- Dry roast dalia in a low flame for 5 minutes till nice aroma appears and keep it aside
- Pour 4 cups of water and pressure cook for 3 whistles
- Also pressure cook vegetables for 3 whistles.Make sure that it is only 3/4th cooked
- Add little jeera and methi seeds to toor dhal and pressure cook for 5 whistles.It should be mashy or else run in in a mixer.Keep it aside
- Dry roast all the items given under "Masala" (except coconut)
- Allow it to cool and grind it with coconut to a coarse powder
Step 4
- Now heat oil and splutter mustard seeds followed by hing and curry leaves
- Add onions and fry till translucent
- Also saute capsicum and add other vegetables.Heat for sometime
- Pour in tamarind extract.Close the lid and boil for 3 minutes
- Dissolve masala powder (made in step 3) in little water and add to the boiling mixture
- Heat well till the raw smell goes
- Add mashed toor dhal along with water and blend well
- Add salt, swirl well with the laddle and leave for sometime
- Switch off the stove.Add little ghee and chopped coriander leaves
- Mix well
Serve with Potato Fry / Brinjal Curry
No comments:
Post a Comment