Bisibele baath is prepared using rice, dal. vegetables, cooked with special spices and coconut. It is eaten piping hot and enjoy the meal during the festival, gathering or pooja time. I have used Awarekai and bulgar (broken or cracked wheat) with toor dal and prepared this perticular dish. Baat means the rice item. Some type of rice items are also called as baat, specially in Karnataka. Example Vanghi baath, Khara baath, Bisibele Baath, Masala baath etc.
Awarekai is known as flat bean or field beans in English. We get plenty of Awarekai during the winter monts. Awarekai is used in many of the main dishes during Awarekai season. We get Awarekai in Southern States like Karnataka and Tamil Nadu. Awarekalu is used in Upma, Rice items, Akki Rotti or even Masala Idli. It is good to eat the pulse during winter since it helps to keep the body warm and provides the needed vitamins.
Bulgur is nothing but the broken or cracked wheat. Using cracked wheat helps to reduce the weight. Cracked wheat is a good source of magnesium. Using cracked wheat lowers the risk of high cholesterol, cardiovascular disease and high blood pressure.
Awarekai Bulgur Bisibele baath is a spicy dish. It can be eaten at any time of the day like, you can have this Bisibele baat for breakfast, lunch or dinner. Bisibele baat is a very famous dish in South India. Normally done with white rice, toor dal and lots of vegetables and peas. Here I have used Bulgur or broken wheat instead of white rice and used Awarekai instead of vegetables. Spices are good during the winter and it helps to keep the body warm.
Things Needed:
To Cook :
AwareKai (flat beans) : 2 cups
Bulgur : 1 Cup
Toor Dal : 1 Cup
To Roast :
Channa dal : 1 Table spoon
Urd Dal : 1 Table spoon
Dhania Seeds : 1 Table spoon
Jeera : 1 Tea spoon
Red chilly : 5 to 6
Cineman piece: 1/2 inch
Cloves : 3 to 4
Cardamom : 2
Curry Leaves : 8 to 10 Leaves.
Coconut : 2 to 3 Table spoons
Tamarind Pulp : 3 Table spoons.
Salt : to taste
For the spurt:
Oil : 1/4 cup (3 Table spoons)
Mustard Seeds : 1 Tea spoon
Urd dal: 1 Tea spoon
Curry leaves : 8 to 10 leaves
Ingh : a pinch
Turmeric powder : a pinch
Method :
1. Wash and cook toor dal, Awarekai together and bulgar separately in a pressure cooker.
2. Dry roast or fry all the spices one by one.
3. Keep a pan on the fire. Heat and put a tea spoon of oil and fry channa dal and urd dal till they turn brown. Add coriander seeds,chilly, cloves, cardamom and cineman. Add jeera and put off the gas and allow the fried spice to cool down.
4. Soak tamarind in warm water and squeeze out the pulp after 5 minutes.
5. Grate coconut and grind the fried spice with coconut using required water till it is soft.
6. Now keep a big pan or vessel on the fire. Put cooked bulger, avarekai, toour dal and required salt.
8. Add turmeric powder and tamarind pulp to the boiling mixture.
9. Now add ground coconut mixture and let it boil for 4 to 5 minutes. Stir inbetwen to avoid get it burnt. Now Awarekai bisibele baath is ready. You need to add spurt mustard mixture to the cooked Awarekai and bulgar bisibele baath.
10. Now keep a small pan on the fire. Put oil (3 to 4 table spoons) and heat.
11. Put mustard seeds and urd dal. Let it spurt. Add Curry leaves and ingh when mustard seeds spurt.
12. Put this spurt mixture to the cooked Awarekai bulger bisibele baath, mix it nicely and serve with potato chips or Khara boondi.
Note.
1. You can use M.T.R. Bisibele baath powder instead of fring all the ingredients. Remember Home done recipe taste better.
2. Grind coconut and MTR powder together with required water till paste.
3. You can also add cashew nuts to the Awarekai Bisi Bele bath while frying mustard seeds.
4. Adding a Table spoon of fresh ghee adds to the taste.
5. You can add vegetables like carrots, beans and capsicum to the bath.
6. You can dry grind the fried spices along with coconut instead of grinding.
7. Add required water to Bisi Bele Bath.
8. You can also grind tamarind along with coconut and spice mixture.
9. You can dry roast or fry the spices with a tea spoon of oil (Optional)
10. You can also fry some onions and capsicum and top it up on the Awarekai Bisibele bBaath.
Use of Onions are optional.
Serves : 5 to 6
Time : 40 to 45 minutes. (altogether)
http://abowlofcurry.blogspot.in/2013/12/dish-it-out-light-dinners.html
http://cooksjoy.com/blog/
Awarekai is known as flat bean or field beans in English. We get plenty of Awarekai during the winter monts. Awarekai is used in many of the main dishes during Awarekai season. We get Awarekai in Southern States like Karnataka and Tamil Nadu. Awarekalu is used in Upma, Rice items, Akki Rotti or even Masala Idli. It is good to eat the pulse during winter since it helps to keep the body warm and provides the needed vitamins.
Bulgur is nothing but the broken or cracked wheat. Using cracked wheat helps to reduce the weight. Cracked wheat is a good source of magnesium. Using cracked wheat lowers the risk of high cholesterol, cardiovascular disease and high blood pressure.
Awarekai Bulgur Bisibele baath is a spicy dish. It can be eaten at any time of the day like, you can have this Bisibele baat for breakfast, lunch or dinner. Bisibele baat is a very famous dish in South India. Normally done with white rice, toor dal and lots of vegetables and peas. Here I have used Bulgur or broken wheat instead of white rice and used Awarekai instead of vegetables. Spices are good during the winter and it helps to keep the body warm.
Things Needed:
To Cook :
AwareKai (flat beans) : 2 cups
Bulgur : 1 Cup
Toor Dal : 1 Cup
To Roast :
Channa dal : 1 Table spoon
Urd Dal : 1 Table spoon
Dhania Seeds : 1 Table spoon
Jeera : 1 Tea spoon
Red chilly : 5 to 6
Cineman piece: 1/2 inch
Cloves : 3 to 4
Cardamom : 2
Curry Leaves : 8 to 10 Leaves.
Coconut : 2 to 3 Table spoons
Tamarind Pulp : 3 Table spoons.
Salt : to taste
For the spurt:
Oil : 1/4 cup (3 Table spoons)
Mustard Seeds : 1 Tea spoon
Urd dal: 1 Tea spoon
Curry leaves : 8 to 10 leaves
Ingh : a pinch
Turmeric powder : a pinch
1. Wash and cook toor dal, Awarekai together and bulgar separately in a pressure cooker.
2. Dry roast or fry all the spices one by one.
3. Keep a pan on the fire. Heat and put a tea spoon of oil and fry channa dal and urd dal till they turn brown. Add coriander seeds,chilly, cloves, cardamom and cineman. Add jeera and put off the gas and allow the fried spice to cool down.
4. Soak tamarind in warm water and squeeze out the pulp after 5 minutes.
5. Grate coconut and grind the fried spice with coconut using required water till it is soft.
6. Now keep a big pan or vessel on the fire. Put cooked bulger, avarekai, toour dal and required salt.
8. Add turmeric powder and tamarind pulp to the boiling mixture.
9. Now add ground coconut mixture and let it boil for 4 to 5 minutes. Stir inbetwen to avoid get it burnt. Now Awarekai bisibele baath is ready. You need to add spurt mustard mixture to the cooked Awarekai and bulgar bisibele baath.
11. Put mustard seeds and urd dal. Let it spurt. Add Curry leaves and ingh when mustard seeds spurt.
12. Put this spurt mixture to the cooked Awarekai bulger bisibele baath, mix it nicely and serve with potato chips or Khara boondi.
1. You can use M.T.R. Bisibele baath powder instead of fring all the ingredients. Remember Home done recipe taste better.
2. Grind coconut and MTR powder together with required water till paste.
3. You can also add cashew nuts to the Awarekai Bisi Bele bath while frying mustard seeds.
4. Adding a Table spoon of fresh ghee adds to the taste.
5. You can add vegetables like carrots, beans and capsicum to the bath.
6. You can dry grind the fried spices along with coconut instead of grinding.
7. Add required water to Bisi Bele Bath.
8. You can also grind tamarind along with coconut and spice mixture.
9. You can dry roast or fry the spices with a tea spoon of oil (Optional)
10. You can also fry some onions and capsicum and top it up on the Awarekai Bisibele bBaath.
Use of Onions are optional.
Serves : 5 to 6
Time : 40 to 45 minutes. (altogether)
http://cooksjoy.com/blog/
