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Bisi Bele Bath My Way

Actually I was going to do this bisi bele bath masala as a seperate post and make a link to that page but at last minute I have changed my mind. You see I had a complete change of heart. This was a post I did a long time ago and I do not have a recollection of this perticular dish. That is until I came across this archive photo.

For the bisi bele bath masala you will need to roast on high heat with 1 tsp of either coconut oil or mustard oil 1 curry leaf, broken dals of 1 pinch each of mash ki dal, chana ki dal, 1 pinch each of khas khas aka poppy seeds, white and black sesame seeds until they are toasted. Place in mortar and pestle to grind. Add also 1 pinch each of turmeric, hing, desiccated coconut, the rest you add unroasted which are 3 cloves, 1 each of black and green cardamom, 1 strand of mace, 1 small broken piece of cinnamon stick, grate nutmeg equialent to a pinch. either 1 kashmiri chili or another type of that is red and wrinkled, 1 long red chili. Roast the broken dals you are using along with the poppy seeds and sesame seeds with the curry leaf until they are brown and curry leaf dry and crackling. Add these to the mortar and pestle to grind with the masala that you do not roast and there is 1 pinch each of fenugreek seeds, cumin seeds, coriander seeds and black peppercorns. Grind this to a powder and set aside. This must be made before attempting to make bisi bele bath.

For the bisi bele bath itself In the instant pot on sautè function which you select the sautè button and time for 5 minutes and tap start, Add 1 oz of either corn canola or vegetable oil or add 3 tbs of butter ghee. Add 1 pinch each of hing, mustard seeds, 2 curry leaves, 10 raw peanuts or cashews, 1 onion or shallot in half moon slices fry until golden then add 2 cloves of garlic chopped, add the bisi bele bath masala in the mortar and pestle, 1 pinch each of pink salt, red chili powder turmeric, desiccated coconut of frozen shreaded unswettened coconut, turbidano sugar, 1 pea sized piece of tamarind, 1 tbs of water, 1 tomato chopped, 1 dab of tomato paste, 1/4 cup of frozen or fresh vegetables of choice, 1/2 cup of toor dal rinsed, and add 6 cups of water. If the instant pot did not shut off at this setting yet then press cancel and place the pressure cook lid on the cooker and set it to sealing. Press the pressure cook button, set it to high, select the time for 15 minutes and press start.

When time is up then place steam diverter on vent then press the quick release button, After pressure is released then check the liquid levels for the dal and veg then add either white or brown rice that has been washed until the water is clear. Add 2 more cups of water and close the cooker again once more and again set to sealing and pressure cook on low for this time 6 minutes and start. this time put the steam diverter on the vent and let it release naturally. When pressure is gone and float valve is lowered open the cooker carefully. Check the rice and it should aborb the liquid from the dal and vegetables. Cover it again and this time do not turn back on the cooker. Just unplug it and set the timer for 20 minutes and then open the cooker and enjoy.

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