Friday, September 21, 2012

Dalia Besibela Godhi

Tried out besibela bath using "Dalia" instead of rice.Its a boon for weight watchers and diabetic people



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)
Seasoning
  • Oil - 1 teaspoon
  • Curry leaves - little
  • Mustard seeds - 1 teaspoon
  • Hing - little
Saute 
  • Small onions - 1/2 cup
  • Capsicum (finely chopped) - as needed
Masala Powder
  • 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
Tamarind - lemon sized
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
Step 2
  • 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
Step 3
  • 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
Step 5
  • 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
Step 6
  • Add mashed toor dhal along with water and blend well
  • Add salt, swirl well with the laddle and leave for sometime
Step 7
  • Switch off the stove.Add little ghee and chopped coriander leaves
  • Mix well

Serve with Potato Fry / Brinjal Curry