Packed with vegetables, homemade spice mix, and rich flavors, this south Indian classic is comfort food at its best.
Soak rice and toor dal together for 30 minutes.
Heat oil in a pressure cooker. Add mustard, fenugreek, pepper, jeera, and curry leaves. Sauté well. Add onions and garlic and fry for 2–3 minutes. Add tomatoes and fry for another 3 minutes.
Add all the vegetables, peas, and beans. Sauté for 3 minutes. Add bisibelebath powder and sauté for 2 minutes.
Add water and salt. Once it boils, add soaked rice and dal. Mix well, close the lid, and cook for 3–4 whistles.
Heat ghee in a small pan, fry cashews until golden, and add to the cooked bisibelebath. Drizzle some extra ghee before serving.
✨ Hot and aromatic Bisibelebath is ready!
Heat 1 teaspoon of oil in a pan. Add ingredients one by one in the given order, roast on medium flame until golden. Let cool completely. Grind into a fine powder.
Side dish: Onion raita / Potato Chips / Brinjal or Potato curry will be good with this bisibelebath.
Note: The vegetables are your choice, whichever is available and you like can be used.
Add one tablespoon of Bisibelebath powder after opening the cooker and mix well for the fragrance!
My blog, originally focused on millet recipes, started as a personal project for Niranjana and Devesh, who recently began their new life in Himachal. However, I soon realized that many young individuals, chasing their dreams, could benefit from this knowledge. That's when I decided to share it with a wider audience. While I begin with millets, I plan to expand…
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Vijayakumar S
Chef HoD
Dr. S. Pavai Madheswari
Vijayakumar S
Chef HoD
Dr. S. Pavai Madheswari
Great work