Through this blog,the author Lalitha Prakash has shared her expertise in multiple fields like holistic approach to life, practicing ancient Indian art of Yoga and Pranayama. She has shared recipes of both south and north Indian cuisines.A firm believer that the laughter is the best medicine,Lalitha Prakash,well known for her witty humerous writing, has written many interesting and rib tickling posts too.If you want to taste the "Navarasas" of life in a single plate, this site is for you.
Jaggery 1 Tablespoon – depending on the sweetness you wish
Sambar/Huli powder 2 Tablespoon
Red Chilli Powder 1 Tablespoon
Ghee 2 tablespoons
Salt to taste
The following vegetables cut in 1” length Beans
Finely chopped methi leaves 1 cup
Fresh peas or Hyacinth Bean - Avarekalu 1 cup ( If you have neither, then you can use peanuts. But Avarekalu tastes best. In the season if you get Jackfruit seeds, you use them. After Avarekalu, they are the next best :-) )
PS : Here I would like to mention that the choice of vegetables is entirely yours. If there is a plus or minus, it is absolutely no problem.
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Turmeric powder ½ teaspoon
Soak tamarind in water.
In a cooker cook daal along with vegetables and rice in separate containers.
For rice generally we add water at 1:2 proportion. But here, you need to put a little more water so that the rice is cooked soft.
Once it cools down, in a thick bottomed kadai, heat oil and add mustard seed. Once they splutter, add turmeric powder and hing.
Squeeze the tamarind pulp in it and add 2 glasses of water and let it come to a boil.
While it is boiling, add jaggery, red chilli powder, sambar powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.
Then add the daal cooked with veggies, add water if required and boil for five more minutes.
Add the cooked rice, mix well and taste to check if you need some more salt, chilli powder Sambar powder or jaggery. Cook on low fire.
The bisi bele bhath at this point should be quite liquid. If you make it solid at this point, later on it will turn still hard. The best option would be to get a right liquid consistency at this point and still add half a glass of water and cook for just a few seconds and turn off the gas. So even if you eat it after hours, it will remain liquid and light.
Add ghee and garnish with finely chopped coriander and cover for five minutes.