STEP 1.In a pressure cooker add 1 cup washed rice, 1 cup washed toor (arhar) dal, ½ turmeric (haldi) powder, salt to taste. Add 3 cups water and pressure cook for 2 whistles, turn the heat to low and simmer for another 3 to 4 minutes till rice and dal are soft and mushy. Turn off the heat and allow the pressure to release naturally. Keep aside.
STEP 2.In a preheated pan, add 1 tbsp chana dal (bengal gram), 1 tbsp split white urad dal. Roast for about 2 to 3 minutes on low to medium heat till dals turn light brown and not dark brown.
STEP 3.Then add 1 tsp methi (fenugreek) seeds, 2 tbsp coriander seeds, 4 to5 cloves (lavang), 1 inch cinnamon stick, 3 cardamoms (elaichi) and 4 to 5 dry red chillies. Roast on low till the aromas come through.
STEP 4.Lastly add 1tbsp poppy seeds and ¼ cup grated coconut. Continue roasting for about a minute. Turn off the heat.
STEP 5.Transfer the roasted ingredients to a grinding jar and grind to a powder. Bisi bele bhaat spice mix is ready. Keep aside.
STEP 6.In a pressure cooker add 10 sambar onions halved, 1 drumstick cut into 1 inch pieces, ½ cup green beans (french beans) cut into lengthwise 1 inch pieces, 2 carrots diced, 1 green pepper diced, 2 roughly chopped tomatoes, 2 cups tamarind water , ½ tsp asafoetida (hing), a little salt, 1 tsp turmeric powder , the ground spice mixture, 2 tsp jaggery.
STEP 7.Add a little water and mix well. Pressure cook for 2 whistles and release the pressure immediately by holding the cooker under running water. Keep aside.
STEP 8.Open the rice cooker and stir the rice and dal and mash it a little with the back of the cooking ladle to make a coarse mixture. Add 2 tbsp of ghee and mix it in well.
STEP 9.Then add the cooked vegetable sambar mixture. And stir well to combine with the mashed rice. Check for salt and seasoning and adjust accordingly.
STEP 10.To make the tadka, in a preheated pan add 2 tbsp ghee, 1 tsp mustard seeds, 1 sprig curry leaf, 2 dry red chillies . Saute till tadka (tempering) crackles.
STEP 11.Pour tadka over the bisi bele bhaat. Mix well.
STEP 12.Add ½ cup steamed green peas, ¼ cup chopped coriander leaves and mix well.
STEP 13.Bisi bele bhaat is ready. Seve topped with crunchy boondi.
Nutrition value
2165
calories per serving
36 g Fat99 g Protein350 g Carbs96 g FiberOther
Current Totals
36 g Fat
99 g Protein
350 g Carbs
96 g Fiber
MacroNutrients
Carbs
350 g
Protein
99 g
Fiber
96 g
Fats
Fat
36 g
Vitamins & Minerals
Calcium
1017 mg
Iron
42 mg
Vitamin A
2349 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
13 mg
Vitamin B6
2 mg
Vitamin B9
625 mcg
Vitamin B12
0 mcg
Vitamin C
123 mg
Vitamin E
5 mg
Copper
6 mcg
Magnesium
806 mg
Manganese
12 mg
Phosphorus
1681 mg
Selenium
55 mcg
Zinc
16 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
