Bisibele Bhath – Vegan

1 cup of rice
1 cup of Toor Dal
1 small piece of tamarind, soaked in warm water & strained

carrots, beans cut into 5 cm long
Capsicum cut into chunky pieces
Frozen peas 1 cup

To roast:

5 cardamoms, 5 cloves, 1 tsp poppy seeds, 1 small stick cinnamon, 3 tbsp coriander seeds, 1 to 2 tbsp channa dal, 6 dry red chillies & 1 tbsp of coconut.

Dry roast until dal is brown. Add coconut & fry until golden brown. Grind to a course powder.

To season: mustard seeds, curry leaves, hing, Cashews.

Boil rice & dal together more water than usual, say abt 5 cups of water. Pressure cook until well cooked. Mash if necessary. Set aside.

Boil beans, carrots & peas in tamarind water, by adding salt & turmeric powder.

In a big pan add 3 tbsp of oil & ghee.

Fry mustard seeds & fry cashews.

Now, season with curry leaves & hing.

Add the capsicum & fry until cooked.

Now add boiled vegies with tamarind water, then, the dal & rice.

Add more watee if needed.

Finally, add the powder & mix well & serve hot with raita.

Optional: fry onions and add some tomato puree.. Once the water has evaporated, add this onion+tomato gravy to the BBB and mix.


2 Comments (+add yours?)

  1. sriram
    Jun 30, 2011 @ 00:10:11

    Dee – There’s ghee in this so it’s not vegan – tho i guess veganizing it is quite easy as earth balance vegan butter melts well and shld work


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