Oats Bisibelabath

Posted on Dec 13th, 2013

by Sowmya Venkatachalam

Categories:

Oats Bisibelabath, a variation from normal traditional Bisibelabath but healthy too as we are using oats and lots of vegetables. The preparation method remains the same as that of the traditional bisibelabath. The only difference is instead of rice we are going to use oats. As oats are rich in fibre, it is always good to have it in day time than in night time as in the night we don’t have much activity to burn the calories as we tend to be couch potatoes. So better to have oats for breakfast and sometimes for lunch but surely not for dinner!!!

Oats Bisibelabath

Preparation Time	10 mins
Cooking Time	20 mins
Servings	4

Ingredients:

Onion Shallots (Baby onions)	1/4 Cup
Oats	1 Cup
Thurdal	1/2 Cup
Tamarind	1 small lemon size
Turmeric	A small pinch
Carrot	1
Tomato	2
Beans	10
Drumstick	1
Green Peas	2 table spoon
Salt	To Taste
Cashews	5

Bisibelabath Powder:

Channa dal	2 teaspoon
Coriander seeds	1 tablespoon
Red Chillies	5
Pepper	1/2 teaspoon
Cardamom	1
Cinnamon stick*	1
Cloves	2
Grated Coconut	1/4 cup
Ghee / Cooking oil	2 teaspoon

* instead of Cinnamon stick, you can also use Cinnamon powder.

For Seasoning:

Ghee / Cooking oil	1 teaspoon
Mustard seeds	1 teaspoon
Curry leaves	few

Method:

Wash the vegetables and chop the same to the small pieces. Peel the onions shallots and keep it ready. Take the vegetables and dal separately to the pressure cooker except the onions and Tomato and pressure cook the same. You may want to give 3 whistles in the pressure cooker for cooking the vegetables.

Soak the Tamarind in the water and take the tamarind extract. If you are using the ready made Tamarind paste then you can ignore this step.

Heat the pan and fry the Oats for 2 minutes in a low to medium flame. You will get a nice aroma while frying the Oats. Take the fried oats in the plate and add one teaspoon of Ghee/cooking oil to fry the Cashew. Fry the cashew till it turns out to a light brown color and take it aside.

Let’s prepare the Bisibelabath Powder – Add the two table spoon of Ghee/Cooking oil in the frying pan. Once the oil/ghee is gets heated, then add channa dhal, coriander seeds, pepper, cardamom, cloves, cinnamon stiks and red chilli and fry the same till the color the mixture changes to light brown. Add the red chilli in the last as it will get burnt quickly. Add the coconut and continue frying till you get a nice aroma from the coconut and the color changes to light brown. It is important that the flame is kept medium and you fry frequently so that the mixture don’t get burnt. Switch off the flame and allow this mixture to cool.

Once the mixture is cool, take it to the mixture (blender) and grind it to a fine powder.Once we were able to open the pressure cooker, take the cooked vegetables and keep it ready. Also take the cooked dal and mash it nicely using a spatula

Heat the pan and add cooking oil / Ghee. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds. Add the Onion shallots and continue frying for about a minute.

Now add the chopped tomato and continue frying for about one to two minutes. Also add a pinch of Turmeric while frying.Add the tamarind extract and allow the mixture to boil for 5 minutes till the raw smell of tamarind goes off.

Then add the salt and the cooked vegetables and mix well and keep in flame for 2 minutes. Next add mashed dal and stir well. Keep the flame low and allow the mixture to boil. Make sure to stir occasionally to avoid dal sticking to the bottom of the pan

Add the Bisibelabath Powder and mix well to avoid lumps. Let the mixture boil in low flame for about 5 mins. Add a cup of water and when the mixture starts to boil, add oats and mix well and keep the flame low and close the pan with a lid and allow it to cook