- Rice -1 cup(250 gm)
- Split Red gram/Toor Dal- 1 cup(250 gm)
- Groundnut- 3 table spoon
- Carrot(chopped)-100 gm
- Beans(chopped)-100 gm
- German Turnip(chopped)-250 gm
- Green Peas-100 gm
- Capsicum(chopped)- 1/2 cup
- Byadagi Chilli -50 gm (15)
- Guntur Chilli -25 gm (7)
- Dry red Chilli- 2 to 3
- Asafoetida-1/2 tea spoon
- Split Bengal gram – 2 table spoon
- Split Green gram/Moong Dal- 2 Table spoon
- Poppy seeds-2 table spoon
- Cashew nuts-15
- Star Anise/Chakra Phool -1
- Curry leaves-10 leaves
- Mustard-1 tea spoon
- Black Pepper- 1 table spoon
- Cumin seeds- 1 table spoon
- Dry coconut (grated)- 3 spoons
- Salt to taste
- Vegetable oil
To prepare Bisibele Bath powder
Put a table spoon of vegetable oil in a frying pan. Roast Bengal Gram (split), Split Green gram until red. Keep them aside.
Dry Roast Byadagi Chilli, Guntur chilli till they become crisp.
Dry roast Poppy seeds, Cashew nuts and grated dry coconut until light brown. Dry roast cinnamon, cloves, Star Anise, Black pepper, cumin seeds.
Let all the spices to cool. Add all the roasted spices to a grinder and grind to a fine powder.
You can store the Bisibele Bath powder in an air tight container.
To prepare Bisibele Bath
Cook the rice separately.
In a pressure cooker, add all the chopped vegetables, Tuvar Dal, Groundnuts with 8 cups water. Pressure cook for 1 whistle or till the the vegetables are half cooked. Remove the cooker’s lid and add the Bisibele bath powder 3 table spoon and salt to taste. Cook for about 10 minutes.
Add the cooked rice, give a light stir and cook for 5 minutes in low flame.
In another pan, heat ghee or oil. Add mustard seeds and let them crackle, add curry leaves, capsicum, dry red chillies, cashew nuts and asafoetida and grated dry coconut(1 tea spoon).
Add this to Bisibele Bath and give a light stir.
Serve HOT with either Potato chips or Boondi and relish the dish :).