I love one pot meals. I like it even more better if I can cook it in a pressure cooker. On weeknights, I prepare meals that has good amount of vegetables, carbs, protiens and tons of flavor. One such dish is Bisibelabath. It is a popular dish from Karnataka, a South Indian state. Traditionally it is made with white rice and lentils. Depending on my mood, I make it with quinoa or brown rice or white rice. The key to get it right is the special sambhar powder called bisibela bath powder. I am sharing my perimma’s (aunt’s) recipe. She is known for her bisibelabath recipe.
BISIBELABATH POWDER RECIPE
- 20 dry red chillies
- 2 tablespoon coriander Seeds
- 10 curry leaes
- 2 teaspoon asafoetida
- 1 tablespoon cumin Seeds
- 1 teaspoon fenugreek seeds
- 1 tablespoon cinnamon powder or 2-3 inches
- 4 cardamons
- 4 cloves
- 1 tablespoon toor dhal/split yellow peas
- 1/2 cup bengal gram/channa dhal
- 1/2 cup urad dhal / white lentils
- 1 cup dry dessicated coconut
- Dry roast each ingredient in hot saucepan for 1-2 minutes. Remove, cool and grind them to a coarse powder. Store in air tight containder. You can make larger batch and store it for upto 1 month.
Each family has their own version of bisibelabath recipe. I use an eloborate one on days I have time. This recipe is quick and easy. Somedays I even use frozen vegetabls to save some time on chopping. We love this recipe as its nutritious and quick. I replace quinoa or brown rice with barley too. Somedays I go with equal amount of all the three. You can tweak it as per your taste. This recipe is so forgiving and I hope you guys will love it.
- 1 tablespoon ghee (clarified butter) or use sesame oil (if you are a vegan)
- 1 tablespoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon asafoetida
- 1 teaspoon fenugreek seeds
- 8-10 curry leaves
- 10 pearl onions or shallots,cut in half (you can use 1/4 cup regular red/yellow onions too)
- 2 cups carrots, green beans, bell peppers, drumsticks, chayote squash, potatoes, pumpkin (choose all or use just 3 or more veggies of your choice) – chopped into equal size cubes
- 1 cup white rice or quinoa or brown rice, rinsed and cleaned
- 1 cup yellow split peas, rinsed and cleaned
- 1/2 cup + 1/4 cup bisibelabath powder ( I liked the dish to be extra flavorful. You can either go with 1/2 or 3/4 cup as per your taste)
- 2 tablespoon tamarind pulp
- 8 cups water
- Salt to taste
- 1 tablespoon sesame oil
- Roasted cashews
- Use a clean pressure cooker that has a fitting lid and gasket. Make sure your whistle is ready to use.
- Heat the pressure cooker base on medium low flame. Add ghee and let it warm for 1-2 minutes . Add mustard seeds and let it pop. Throw in the cumin seeds, asafoetida, fenugree seeds and curry leaves. Saute for a minute.
- Add the onions and let it sweat for 5 minutes. Mix in the chopped veggies, rice and lentils. Saute to mix well with the spices.
- Add the bisibela bath powder, tamarind pulp, water and salt. Check for seasoning. Add more bisibelabath powder or salt as per your taste. I love it spicy good. So I add little bit more after a taste test.
- Cover with the pressure cooker lid and cook for 8 whistles. Switch off the flame. Let it rest for 20 minutes. Once the pressure has settled, remove the whistle and add little hot water if bisibelabath is thick. I like to serve mine like risotto – smooth and creamy.
- Garnish with roasted cashews and drizzle sesame oil on top. Serve hot with papad and South Indian Mango or Lime pickle.