Bisi Bele Bhath

Doggone it, I am pretty upset. The Vice Presdential debate is what got me all upset. Here we are at a critical juncture in America's history and the best one of the parties could do was offer up the governor of Alaska as the second on the their ticket. The bar was lowered so low, just the fact that she was able to talk was success in itself! Don't get me wrong, I have always wanted strong women role models but I am not particularly happy with this choice.

I am not really sure if Bisi Bele Bhath was something I have tasted before I came here. My first taste of Bisi Bele Bhath was at the Shiva Vishnu Temple . Besides offering comfort for the soul, the food is one of the main attractions to the temple atleast for me :) It was time to recreate the magic at home. I used the MTR Bisi Bele Bhath masala, so the cooking was a breeze. Even DD who is not a fan of sambhar rice asked for second helpings. This is also a great dish to cook when there is company.

1.Vani of Mysoorean has the recipe for the powder.
2. Asha' recipe at Foodie's Hope.

Here is how I made it.

Serves: 6-8
Ingredients
1. 4 Cups of chopped veggies (used carrot, beans, red radish, peas)
2. 1 Cup of toor dal cooked in a pressure cooker with extra water
3. 1 1/3 cups of rice(I used Ponni parboiled rice) cooked with a bit more water than normal. Soak the rice in water for atleast an hour before cooking.
Note: If using pressure cooker, the rice and dal can be cooked together or in separate containers at the same time.
4. 3 heaped tbsp of bisi bele bhath masala
5. 2 tsp of turmeric powder
6. tamarind, a small lemon sized ball soaked in water
7. seasoning - mustard, curry leaves, cumin seeds, 3-4 shallots chopped
8. 2-3 tbsp of roasted peanuts
9. few broken cashews
10. 1 -2 tsp ghee
12. salt to taste

Method:
1. In a pressure, heat a bit of oil and 1/2 tsp of ghee, add the seasonings and when the onions starts to turn color add the peanuts, add all the veggies and saute for a few minutes.
2. Mix in the masala powder and add the tamarind extract and about 1 1/2 cups of water and cook for 1 whistle or till the veggies are soft.
3.Now in a vessel large enough (or even in the same cooker if it is big enough) to hold the rice, dal and veggies, transfer the cooked vegetables and mix in the cooked toor dal.
4.Add salt and enough water so after the addition of the rice it should not get too thick. Switch on the heat to below medium.
5. Mix in the cooked rice and let simmer for 3-4 minutes.
6. Roast the cashews in the remaning ghee and add to the rice.

Enjoy with some pappads (or vadakams).