Bisi Bele Bhaat

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

   Rinse the basmati rice and toor dal separately under cold water until the water runs clear.

   Noin 5 min

2. 2

   In a large pressure cooker or heavy-bottomed pot, combine the rinsed basmati rice, toor dal, carrot, green beans, and potato.

   Noin 2 min

   Kokin vinkki: If using a pot instead of a pressure cooker, you may need to increase cook time.

3. 3

   Add the chopped onion, tomato, tamarind paste, bisi bele bhaat powder, turmeric powder, jaggery, and salt to the pot.

   Noin 2 min

4. 4

   Pour in the water and stir everything gently to combine.

   Noin 1 min

5. 5

   If using a pressure cooker, close the lid and cook on high pressure for 3-4 whistles, then let the pressure release naturally.

   Noin 20 min

6. 6

   If using a pot, bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the rice and dal are tender and the vegetables are cooked through, stirring occasionally to prevent sticking.

   Noin 40 min

   Kokin vinkki: Add more hot water if the mixture becomes too thick during simmering.

7. 7

   Once cooked, mash the mixture lightly with the back of a spoon to achieve a slightly creamy consistency.

   Noin 2 min

   Kokin vinkki: Do not over-mash; some texture is desirable.

8. 8

   For the tempering, heat the ghee in a small pan over medium heat.

   Noin 1 min

9. 9

   Add the mustard seeds and let them splutter.

   Noin 1 min

10. 10

    Stir in the cumin seeds, curry leaves, and asafoetida, and sauté for about 30 seconds until fragrant.

    Noin 1 min

11. 11

    Pour the tempering over the cooked Bisi Bele Bhaat and mix well.

    Noin 1 min

12. 12

    Garnish with toasted cashews and fresh chopped cilantro, if desired, before serving hot.

    Noin 2 min

    Kokin vinkki: Serve with a dollop of ghee or yogurt on the side for extra richness.