This is a simplified version of bisibelabath. Hang on, I didn’t mean the authentic one, it’s my version. When you feel lazy to cook, this would be an easier recipe with a quick cook time. Of course, dhal with ghee tastes heavenly and you can add any vegetables of your taste. Though it is sort of an instance recipe, it vanishes from the plate pretty fast.
|Toor Dhal||1/2 cup|
|Vegetables||1 cup ( Carrots, Bean, Potato etc )|
|Asefoetida / Hing||1/4 tsp|
|Red Chili||2 nos|
|Sambar Powder||1 1/2 tsp|
|Ghee||2 tsp ( optional )|
Soak Rice and dhal together for 30 min and wash it thoroughly. Chop tomato, onion into small pieces. Finely chop ginger and garlic.
In a pressure cooker heat oil, when hot, add asefoetida, ginger and garlic. Fry for 30 seconds. Add onion. Saute well till it turns golden brown. Add red chili, tomato and cook till they become gravy. Add the vegetables and cook for 2 min.
Add Sambar powder, turmeric and salt. Allow it to boil. When it starts bubbling add the soaked rice and dhal. Add 4 cups of water and mix well. Check for the salt and close the lid. Allow it to cook for 3 whistles. When the pressure is released, add ghee and mix well.
- Adding more water makes the rice get mashed up and tastes good.
- Adding ghee is optional, but it enhances the taste.
- This is similar to Arisi Paruppu Sadam with Vegetables.
- If the rice is not mashed up, add 1 cup of hot water and mix it well.
(*) Recipe from my Mom’s Kitchen.