Aval Bisi Bele Bath Recipe | Poha Bisi Bele Bath Recipe
Bisi bele bath, an aroma rich and appetizing masala sambar rice. The whole garam masala combined with spices and coconut is the secret of this recipe. In this recipe, instead of rice, we are using rice flakes (aval) to make Bisi Bela Bath.
Servings: 4 people
Calories: 199kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
Ingredients
- 1 cup Aval / Poha / Flattened Rice 1 cup = 250 ml
- ½ cup Toor Dal (Pigeon pea)
- 1 lemon size Tamarind
- 1 pinch Asafoetida (Asafetida / Hing)
- ¼ teaspoon Turmeric Powder
- 10 nos Cashews
Vegetables and Greens
- 1 nos Onion (or) 10-12 Shallots
- 1 nos Drumstick
- 10 nos Beans
- 2 nos Carrot
- 1 nos Potato
- 1 tablespoon Coriander Leaves Chopped
For Grinding
- 1 teaspoon Oil
- 1 tablespoon Coriander seeds
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 7 nos Red Chili
- ¼ teaspoon Fenugreek seeds
- ½ teaspoon Fennel Seeds
- 1 inch Cinnamon Stick
- 3 nos Cloves
- 1 nos Cardamom
- ¼ cup Grated Coconut
Tempering
- 2 teaspoon Ghee
- ½ teaspoon Mustard seeds
- few Curry leaves
Instructions
Preparation
- Take thur dal in a vessel. Add turmeric powder. Add water and pressure cooker dal till it is mushy.
- Wash the Poha (Aval) twice and sprinkle little water and let it sit aside for 10 minutes. After 10 minutes, check the oval, if it is too dry, sprinkle little more water and mix well and then let it sit for another 5-7 minutes.
- Soak the tamarind in the water and extract the tamarind juice.
Making of Bisi Bele Bath Masala Paste
- Heat the tawa and add one spoon of Oil. Once the Oil gets heated, then add red chilli, coriander seeds, channa dhal, fenugreek (vendhayam) seeds, fennel seeds, cardamom, cinnamon, cloves and fry them till the color of the dal changes to light brown. Switch off the flame and allow the mixture to cool.
- Add grated coconut and grind everything to a fine paste.
Cooking of Vegetables
- Heat oil in a pan. Add onions (Shallots) and saute till it turns translucent.
- Add vegetables and stir-fry in high flame for 2 minutes.
- Cook the vegetables till they are soft and tender after adding water and turmeric powder.
- Add the tamarind juice to the cooked vegetables along with salt and allow the mixture to cook in the low flame for about 5 minutes till the raw smell of tamarind goes off.
Combining the readied paste and cooked vegetables
- Next, add the mashed dal and ground masala to the tamarind and vegetable mixture and boil for 5 minutes.
- Finally garnish with chopped coriander leaves and remove from flame.
Tempering
- Heat the thawa and add a spoon of ghee. Add the mustard and once the mustard started to sputter then add curry leaves. Add cashews and fry till its color changes to golden brown. Then add these seasoned ingredients to the bisibelabath mixture.
- Take the soft poha and add the bisibelabath mixture mix well.
Nutrition
Serving: 500g | Calories: 199kcal | Carbohydrates: 33g | Protein: 8g | Fat: 4g | Sodium: 922mg