Avalakki Bisibelebhath
A Karnataka special One Pot Meal made with Lentils, veggies and flattened rice spiced with an aromatic powder.
Equipment
- Bowl
- Cutting Board
- Knife
- Thick Bottomed Pan
Ingredients
- ½ cup split pigeon pea toor dal
- 1.5 cups Flattened Rice thick variety poha
- 2 Tbsp Oil split use
- 1.5 Tsp salt
- 1 tsp thick tamarind paste
- 2 cups Mixed vegetables I used carrot, beans , peas, ash gourd
- ⅕ tsp Turmeric
For the spice mixture of bisibele bhath powder
- 3 TBSP Bengal Gram Channa dal
- 2 tsp split black gram Urad Dal
- 2 Tbsp Coriander seeds dhaniya
- 1 tsp Cumin seeds jeera
- ¼ tsp fenugreek seeds methi
- 4 Dry Red Chillies
- 2 kashmiri red chillies
- 1 clove
- 1 inch Cardamom
- 1 kapok bud marathi moggu
- 2 Tbsp Dry Coconut
Tempering
- 1 tsp Mustard Seeds
- 1 sprig curry leaves
Instructions
- Wash and soak toor dal for 15 mins, meanwhile wash and chop all veggies into equal sized portions. Similarly wash and soak the poha for 2 mins, drain in a colander , cover and reserve.
- In a pan, add 1 tsp oil.roast the ingredients for the spice mix in the order given, switch off the stove and then add dry coconut. Cool the mixture throughly and blitz into powder.
- In a very thick bottomed pan or a pressure cooker pan, add 2 cups of water and the turmeric. Once it comes to a rolling boil, add the soaked toor dal and let it cook to 3/4 (takes about 15 mins).
- Now add the tamarind paste and veggies, cover and cook till Veggies are done 80%.
- Add salt, freshly ground bisibele bhath powder and mix it through. Keep stirring it regularly with a long ladke as dal tends to burn at the bottom. Add 1 tsp of oil at this stage and mix it throughly.
- The dal will be 90%_95% cooked now. Add the soaked poha and keep mixing it , adding 1/4 cup of hot water additionally if required . The poha cooks very quickly and you need to keep mixing the pan to avoid it getting burnt . Do a taste check now and adjust if needed.
- After 5 mins, switch off (the bisi bele bhath thickens after a while)
- Prepare tempering with remaining oil. Splutter mustard seeds and curry leaves and add to the bhath
- Yummy avalakki bisibele bhath is ready
- Serve hot with a dollop of ghee, some fryums / papad on the side
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