BISI BELE BHATH

Preparation Method :

• To make the Bisi bele paste heat a pah and dry roast channa and urad dal till brown. Remove from heat.
• In the same pan add 1 teaspoon oil and add asafoetida, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black pepper, red chillies and cinnamon.
• Cook till cumin seeds and fenugreek turn light brown, add coconut and stir for ½ minute. Remove from heat.
• Place the roasted dals in a grinder and grind to a smooth powder now add the rest of the roasted ingredients in the grinder and grind all using about ½ cup water to get a smooth paste
• For the bhath, add rice, dal and 6 cups of water in a cooker. Add 3 teaspoon salt and pressure cook to 1 whistle. Lower heat and cook for 4 minutes. Remove from heat and let the pressure drop by itself.
• Heat oil in kadhai, add pinch of asafoetida, add mustard seeds, broken red chillies, curry leaves and green chillies. Stir and add the onions.
• Cook till slightly soft. Add the vegetables and lower heat. Cover and cook for about 10 minutes or till vegetables are soft, add a pinch of turmeric and the bisi bele paste. Stir well. Remove from heat.
• Open the cooker, add the vegetables to the cooked rice-dal mixture, mix lightly.
• Mash the soaked imli and strain to get a puree, add to the bhath and mix. Add sugar.
• Add ghee and fresh curry patta. Serve hot with potato chips.