Bisi Bela Bhath

I often relish this Delicious Delicacy with all the Vegetables in it. My Mom used do Bisi Bela Bhath with only Pearl Onions and its Heavenly taste has always been my favorite since childhood. I wanted to try the same Bisi Bela Bhath with 'No Vegetables' including the Pearl Onions. I did not find any major difference in taste as it still had the same Terrific Taste. Here is the recipe for the Bisi Bela Bhath with no Vegetables.

Ingredients:

Rice – 1 Cup (I used Ravi Sona Masoori)

Thoor Dal (Red Gram Dal) – ¾ Cup

Oil – 1 tablespoon

Mustard Seeds – 1 tablespoon

Urud Dal – ½ tablespoon

Tamarind Concentrate – ¾ tablespoon

Turmeric Powder

Salt

Asafoetida

Curry Leaves

Ghee – 1 tablespoon

Gingili Oil (Nallennai) – 2 tablespoons

Peeled Small Onions (Pearl Onions) – 1 Cup (Optional)

Ghee Fried Cashews (Optional)

Roast Separately and Grind Together:

Coriander Seeds (Dhania) – 1 tablespoon

Fenugreek seeds (Mentha) – ½ teaspoon

Urud Dal (Black Gram Dal) – 1 tablespoon

Channa Dal (Bengal Gram Dal) – 2 tablespoons

Cinnamon – 1-inch stick

Cloves – 3

Desiccated Coconut – 2 tablespoons

Red chillis - 3 or as per the heat you want

Method:

Mix Rice and Thoor Dal together and Cook in Pressure Cooker or Cook Rice and Thoor Dal Separately and Mix together, whichever method is Convenient. Keep it aside. When Cooking Together Use a little Extra Water.

Heat Oil in a Large, Deep, Heavy Bottomed Kadai, Tamper Mustard Seeds, then add Urud Dal. When it turns light Brown. Fry the Pearl Onions for two minutes and add 2 Cups of Water and Let it Boil until the Onions are tender. If No Onions are used, directly add 2 Cups of water to the Seasoning.

When it starts to boil, add Tamarind Concentrate, Turmeric Powder, Curry Leaves and Asafoetida and let it Boil for 5 minutes.

Add the Ground Powder and Let the content Boil for a Couple of Minutes.

Now Reduce the Heat and Mix in the Cooked Rice and Dal Mix and Add Salt. Mix gently until even Distribution. Mix in the Gingily oil and Ghee. Garnish with Cashews. Serve Warm with Raitha and/or Chips.