Bisibelebath and Bagalabath

Bisibelebath

Sauté Vegetables

1. Soak tamarind (2 lemon sized quantity) in hot water. Extract pulp.

2. In a kadhai, add the tamarind pulp and 3 cups water.

3. Once it comes to a boil, add diced vegetables (capsicum, carrot, beans, tomato and yellow pumpkin).

4. Add salt to taste, 1/2 tsp turmeric and 2 tsp jaggery powder.

5. Cover and boil for 10-12 minutes on medium flame, or till the veggies are cooked.

Cook rice and dal

1. In a pressure cooker, cook 1 cup toor dal and 1 cup rice together on medium flame for 4-5 whistles. Keep aside. It should be of mashable consistency.

Bisibelebath podi (powder)

1. In a small pan, add 1 tsp sesame oil.

2. Once hot, add 2 tsp each of coriander seeds, urad dal, channa dal, sesame seeds. Also add 1 cinnamon stick, 3 cloves, 6-7 byadige red chillies and 1 tbsp grated copra.

3. Saute till the dals turn golden brown and spices turn aromatic.

4. Switch off the flame. Once the spices cool, grind in a mixer to a semi-coarse powder. Keep aside.

Create magic

1. In the kadhai with vegetables, add the rice plus dal mixture. Add water and add the salt for rice and dal. Let it simmer.

2. Tempering - In another pan, add 3 tbsp ghee. Once hot, add 1 tsp mustard seeds, pinch of asafoetida and a handful of curry leaves. Also add the ground bisibelebath powder (adding this to ghee releases a delectable aroma) and a handful of cashews.

3. Add this to the kadhai. Mix well and switch off the flame.

4. Garnish with finely chopped coriander leaves, 2 tsp ghee and fried boondi (optional).

Serve piping hot!

Bagalabath

1. In a kadhai, add 4 cups of water. Bring to a boil.

2. Add 1 cup vermicelli and cook to mashable consistency.

3. Drain the vermicelli in a colander and run under cold water.

4. Add the vermicelli to a bowl. Also add 1/2 cup thick curd, 1/2 cup cold milk, 4 tsp fresh cream, salt to taste and 2 tsp sugar.

5. Tempering - In a small pan add 2 tsp cooking oil. Once hot, add 1/2 tsp each of mustard seeds, urad dal and channa dal. Also add a pinch of asafoetida, a handful of cashews, raisins, curry leaves and 4 finely chopped green chillies.

6. Pour the tempering into the bowl and mix well. Garnish with finely chopped coriander leaves.

Serve chilled!