golumolu.in

1. Chillies (Bedige menasina kaayee - 30 nos or Guntur Chillies - 15 nos)
2. Dhaniya - 50g (approximate)
3. Channa Dhal - 1 Tablespoon (kalla paruppu / Kalle bele)
4. Urad Dhal -      1 Tsp   (Uddina Bele)
5. Pepper - 1/2 teaspoon
6. Mustard - 1/2 teaspoon
7. Fenugreek(Menthi) - - 1/2 teaspoon
8. Gus gus - 1/2 teaspoon
9. Elaichi - 2 nos
10. Lavang - 5 pieces
11. Patta - 2 inches - 1 number
12. Marathi Moggu - 4 nos
13. Dry Coconut (kobra) - Half
14. Rice - 1/2 kg
15. Toor Dhall - 300g         (togari bele)
16. Vegetables - Beans, Carrot, Peas, Capsicum.
17. Tamarind - 50g
18. Jaggery - 1 Tbsp

Things to be kept ready before the actual preparation

1. Do a dry fry individually of Pepper, Mustard, Menthi, and Gus Gus and mix them. Lets call this Powder1

2. Do a oil fry of Chillies, Dhaniya, Channa Dal, Urad Dhal, Elaichi, Patta, Lavang, Marathi Moggu and powder them. Lets call this Powder2

3. Mix Powder1 and Powder2 now, add coconut and grate it to get Powder3

3. In the pressure cooker -  add rice (after washing), Toor Dhall along with turmeric powder (1/4 tsp) with water in the ratio of 1:3. Let it boil and then put the lid & button. Cook as you would do for white rice.

4. In another cooker, boil all vegetables along with a pinch of salt & turmeric in the cooker for one steam.

Actual Preparation

1. After boiling the vegetables, add the powder. i.e. Powder3
2. Squeeze the tamarind and add the juice
3. Add about 300ml water (warm) to the boiled vegetables
4. Add salt to taste. Also add Jaggery.
5. Now boil along with stirring in an open cooker
6. Add curry leaves
7. Mix  the cooked rice. Add hot water if necessary to get a semi-solid composition
8. Add Ghee upto 50ml for taste
9. Season the preparation with Asafoetida-Hing(pinch), Mustard (1tsp), dry chilli (2 nos.) along with Ghee. The seasoning should be done separately and then mixed with the preparation.
10. Mix properly to complete the preparation

Your Bisi Bele Bath is ready.