Bisibele bath:

Bisibele bath:
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Total cooking time 45 mins , serves for 4



Ingredients
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½ cup rice
½ thoor dhal
Vegetables (optional like carrot, beans)
½ cup garbanzo (kondai kadali steamed)
½ cup peas
2 spoons of oil
3 spoons of ghee
1 spoon of Mustard
5 to6 curry leaves
2 spoons of jaggery
Coriander for garnishing

To be grinded into paste :
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4 pieces cinnamon bark
3 ½ spoons of channa dhal(kadalai parupu)
4 spoons of dhaniya
1 spoon of kasa kasa (soaked in hot water of 1 ½ hrs)
1 spoon of cashew
2 elachi powdered
6 pepper corn
5 to 8 dried chili (depends on the spice level, you can also limit the chili to 4 if your spice level is low)Only Badgi chili adds red color when it is grind.
3 spoons of coconut

Method :
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Pressure cook the rice and thoor dhal put together . Pressure cook it upto 5 whistles. Off the stove let the cooker be on the heat.
Mean while get the paste ready . In a pan take one spoon of oil, add the channa dhal fry it for 3 to 4 mins ,add the dhaniya sauté for 3 to 4 mins in medium heat do not over fry or burn .add the dried chilli to it followed by peppercorn,elachi powder and cinnamon stick . After you smell the essence of cinnamon add cashew followed with coconut. Sauté for 1 min. Take it off from the stove and let it cool .
Note : Kasa kasa can be added during grinding .

Now take a thick bottomed vessel (your pressure cooker will do) . Add the pressure cooked rice and thoor dhal to it . Add the vegetables to it with 2 cups of water. The fried ingredient is now ready to grind. Add the kasa kasa along with it. Add ¼ of water grind it into fine paste . Now add the paste into the rice and mix it well with 2 cups of water. Let it cook. Stir it often . Add the ghee and jaggery .It takes 20 mins to cook. Stir often . Atlast spatter the mustard in a pan with 1 spoon of oil ,add it to the bath . Add curry leaves for aroma . Off the stove let it be in the stove for few mins . Garnish it with coriander leaves.

Serve it with Applam (papad ) ,Vadam.. Tastes great !!!