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Bisi Bele Bath

VIEWS 5833

Energy (kcal) - 165

Protein (g) - 4

Carbohydrate (g) - 25

Fat (g) - 3

Khyati's Health-O-Meter Says:

Bisi bele bath is a special recipe which is famous in south Indians. It is tasty and delicious. Being prepared with brown rice which is a great source of fiber and complex carbs to fuel the body with glucose. It's also an excellent source of magnesium, which works with calcium to build bones and teeth and to help the muscles contract. The presence of herbs and spices in this recipe adds more flavor & makes it antioxidant-rich dish.


  • Brown rice raw - 20 g
  • Split toor dal - 1 tbsp
  • Oil - ½ tsp
  • Onion finely chopped - 2 tbsp
  • Curry leaves - 5
  • Green chillies - 1
  • Small onions, peeled - 3
  • Turmeric powder -  ¼  tsp
  • Asafetida - a pinch
  • Red chilli powder - ¼  tsp
  • Tomatoes finely chopped - 1 tbsp
  • Shelled green peas -  1 tbsp
  • Sambhar powder -1 tsp
  • Tamarind pulp - 2 tsp
  • Salt as per taste
  • Mustard seeds - ¼ tsp
  • Dried red chillies, broken - 1
  • Split Bengal gram (chana dal) - 1 tsp
  • Split black gram skinless (dhuli urad dal) - 1 tsp
  • Green cardamoms - 2
  • Cloves - 2
  • Fenugreek seeds (methi dana) - ¼ tsp
  • Cumin seeds  ( jeera ) - ¼ tsp
  • Cinnamon -  ½ inch stick
  • Slit green chillies - 1

Step 1 Wash and soak rice, chana dal, urad dal and toor dal in water for 15 mins. Drain and keep it aside. Step 2 In a pressure cooker heat 1/2 tsp oil and add onion and curry leaves. Slit green chillies and saute. Add turmeric powder, asafetida, and red chilli powder and mix. Step 3 Add rice, toor dal and urad dal, chana dal and mix well.   Step 4 Add 2 cups water and let it come to a boil. Step 5 Meanwhile for the masala dry roast chana dal, urad dal, green cardamoms, cloves, fenugreek seeds, cumin seeds, cinnamon and half-dried red chillies in a nonstick pan till fragrant.  Step 6 Coul and grind to a powder. Chop tomatoes and add to the cooker. Step 7 Add green peas and mix. Add sambhar masala and mix. Close the cooker with the lid and cook under pressure till 3 whistles are given out. Open the lid when the pressure reduces completely.  Step 8 Add the powdered masala and tamarind pulp to the cooker and mix well. Add salt and mix and simmer on medium heat. Step 9 Heat 1/2 tsp oil in a shallow nonstick pan add mustard seeds, remaining red chillies, and curry leaves and add to the cooker and mix well. Serve hot


10 FEB 2018
VIEWS 5833


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