Brown Rice Bisibelebath

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There are some recipes which sound just flawless, like this luscious, creamy lentil dish. When best of the two worlds meet and make love, this is what we get (to eat): (Brown Rice + Bisibelebath). I recommend to make this ultra simple bisibelebath powder at home instead of getting some store-bought brand. Go for the latter, only if you fall short of time. I have tried to make this recipe with both and the difference is very evident. Replace the *white glucose coated rice* with such healthy whole-grains as much as you can. Trust me, you will do better, you will feel better & you will automatically eat just right!

The Making of Brown Rice Bisibelebath 

This recipe is adapted from one of my favorite bloggers - Madhuram of Eggless Cooking. In my quest to find wholesome recipes using brown rice, I found this and loved it. The rice and dal proportions are just perfect and once fully cooked, there is no so chewy, gummy texture to the brown rice. All we taste is how smooth and silky the cooked dal coats the rice & with 4 full servings of veggies, this is a one-pot meal in itself.

creamy, delicious, silky textured bisibelebath..

Serves 4 -6

Preparation:

Wash and Soak 1.5 cup of brown rice with 1 cup of toor dal in 7 cups of warm water for atleast 20 minutes. Tranfer the same into a pressure cooker , on medium heat and cook until 5 whistles. Take off from burner and set aside until pressure completely dies down.

Bisibelebath powder: Meanwhile, in a small pan, heat 2 teaspoon of ghee, and roast one-by-one : 2 tbsp of chana dal, 1 tbsp of urad dal, 2 tbsp of coriander seeds, 1 teaspoon of fenugreek seeds, 1 teaspoon of black peppercorns, 4 to 5 cloves, 2 inch broken cinnamon stick, 4 red chillies and 2 tbsp of grated coconut. Cool a bit and grind into a fine powder. We will not use all-of-it for this recipe. I had to use about half of it and saved the rest in a air tight container.

In a wide pan, heat 2 tsp of oil, add 2 tsp of mustard seeds, until they start to crackle. Then drop curry leaves, 2 cloves of minced garlic and 1 medium onion, thinly sliced. Saute for 4-5 mins until they become a bit translucent and then add all the veggies you want. - I used carrots, green beans, drumsticks, tomatoes, yam, cucumber, snake gourd and mango pieces, about 4 cups. Cook for 5-6 mins.

Then add 3 tbsp of tamarind juice (or more depending on your tanginess you want). Cook for couple of minutes more. Add about 3-4 tbsp of bisibelebath masala powder. (recipe above). Mix well and add 1 cup of water if desired. Cover and cook for 2-3 minutes.

Finally add the rice & dal mixture and season with salt. Add 1 tsp of sugar (optional). On low flame, let it simmer for 3-4 mins more (make sure the bottom is not burnt). Serve as-is or with yogurt and/or appadams on the side, like we did.

Notes: Make the bisibelebath powder, in advance and store it in a air tight container in fridge, for it to stay fresh. 

Hope you have a fun-filled week ahead.

[Update] - sending this the event I am guest hosting "WWC: Brown Rice" originally conceptualized by Sanjeeta .

until next time,
Siri