Indian
Main Course
BisiBele Bhaat Recipe
57Min
Medium
Recipe Variants
For a special occasion, mix the Sambhar with rice in a bowl, temper with fried cashew and curry leaves and enjoy your own version of BisiBele Bhaat.
1 Sachet
1 Cup
Toor Dal
0.5 Teaspoon
Turmeric Powder
4 Cups
Water
30 gms
Tamarind
0.25 Teaspoon
Hing (Asafoetida)
2 Tablespoons
Salt
1 Tablespoon
Red Chilli Powder
3
Green Chillies
100 gms
Shallots
3
Tomato (Chopped)
2
Drumstick
3 Tablespoons
Ghee
1 Teaspoon
Mustard Seeds
0.5 Teaspoon
Urad Dal
1 Teaspoon
Fenugreek Seeds
2
Red Chilli Flakes
10
Curry Leaves
4 Cloves
Garlic (Crushed)
2 Tablespoons
Sambhar Masala Powder
2 Tablespoons
Coriander Leaves (Chopped)
5 Cups
Cooked Rice
6
Cashew Nuts
.
Nutrition Value
Energy
714.84 kcal
Carbohydrates
141.84 g
Protein
17.92 g
Fats
7.99 g
Information per serving
Instruction
57 Minutes
Step 1
20 Min
Prepare ingredients as mentioned in the list.

Step 2
7 Min
Wash and pressure cook the dal with 1½ cups of water and turmeric powder for one whistle. Keep aside.

Step 3
10 Min
Soak tamarind in 1 cup of water, make a pulp and strain. To this add asafetida, salt, red chilli powder, green chillies, onions, tomatoes and drumstick. Mix well, add to the cooked dal and cook for 1 whistle.

Step 4
6 Min
Heat ghee in a karahi add the mustard seeds and when they splutter add urad dal, methi seeds, red chilli, crushed garlic and curry leaves. Sauté for a minute, add sambhar powder, mix well. Add this seasoning to the cooked dal and vegetables, mix well.

Step 5
7 Min
Add 1½ cups of water and MAGGI Masala-ae-Magic, bring it to boil and simmer for 2-3 minutes.

Step 6
5 Min
Put cooked rice in a large bowl, pour the prepared Sambhar and mix well. Heat remaining 1 tbsp ghee, add the cashew nuts. When they turn golden brown add the curry leaves and immediately pour over the rice and Sambhar mix to make Bisibele Bhaat.

Step 7
2 Min
Serve hot garnished with chopped coriander leaves.

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