This is almost similar to normal bisibelabath with the following difference:
In normal bisibelabath, rice and toor dal are cooked in pressure cooker. In this, we need to soak aval (not to cook) in tamarind water which takes only 5 minutes.
Whenever you feel like tasting bisibelabath, but you don’t have time and patience to go through a tedious procedure, here is the choice for you.
Aval(poha) 1 big bowl
Tamarind small lime size
Channa dal 1 spoon
Red chilly 6 or 7
Dhania 1 ½ spoon
Methi seeds ¼ spoon
Coconut ¼ cup
Turmeric powder small pinch
Gingelly oil 2 tbsp
Cooking oil 3 tbsp
Mustard ½ spoon
Small onion 10
Drumstick 1 (forgot to show in photo)
Curry leaf 1 strip
Other vegetables of your choice..small onion and drumstick are important.
- Wash and cut vegetales into medium size pieces. Peel off onions.
- Soak tamarind and extract juice.
- Soak aval in half of tamarind juice. Add little salt.
- Heat oil in kadai, add mustard, curry leaves and small onions sauté for 2 minutes, then add other vegetables. If you want to reduce the time of cooking vegetables in kadai, you can microwave for 3 to 4 minutes and add (but I added directly).
- Add a pinch of turmeric powder.
- Add little salt and pour remaining tamarind water and keep it closed for 4 to 5 minutes.
- Fry in little oil, channa dal, red chilly, dhania, methi seeds and once it is fried add coconut and sauté few times and switch off.
- Grind as a powder once it is warm.
- Once the vegetables are cooked well, add aval+ tamarind mixture and the powder and mix well and switch off after 2 minutes.
- Add raw gingelly oil (decide the measurement according to your taste).