2cups waterto adjust the liaquid consistency of rice.
¼cuppeanutsoptional
Instructions
Soak tamarind in warm water. Extract pulp and keep aside.
Wash toor dal and rice together. Keep it aside.
Peel shallots or dice onion. Chop drumstick, French beans and brinjals into finger length size. Chop carrots, guvar(cluster beans) and keep aside.
in a pressure cooker, transfer rice, toor dal, moong dal and vegetables.
add salt and jaggery.
add water and cover the lid.
pressure cook on a medium flame for 3 whistles. keep aside and allow pressure cooker to cool down.
preparing Tempering/tadka
Heat Oil in a pan.
add mustard and cumin seeds.
when they crackle, add dry red chilies and curry leaves.
add onions(shallots) and saute for a while.
add cooked rice and vegetable mixture.
add red chili powder, turmeric powder, bisi bele bath powder and tamarind pulp.
mix it really well.
Also add green chilies if you like.
add some water to adjust the consistency .
simmer for 5 minutes.
add some ghee on the top and serve hot.
Video
Notes
I have used Regular Onions here.
Use sona masoori rice. Avoid basmati rice.
You can use all types of vegetables like turnip, yellow pumpkin, chow-chow, potato etc, I personally avoid potatoes.
You can use colored bell peppers. Avoid vegetables rich in water like white pumpkin as it will disintegrate.
You can use legumes like peas, double beans, green tuvar etc if you have on hand.
Bisi bele bath should neither be dry and looking separate like biryani nor hard and lumpy. But it should be loose and when you place it on a plate it should spread around.
This recipe contains peanuts. If you are allergic to peanuts then you can avoid peanuts.