Sambar sadam recipe Millet bisi bele bath
In a pan add 1/2 tsp of oil and add the dhaniya, channa dal and red chili. Roast till golden brown.
Switch off the flame and add the kopra and tomato. Let this be in the heat for a while.
Grind this into a fine paste. You can add water while grinding.
In a pressure cooker cook the rice and toor dal using 4 cups of water for 6-7 whisltes. Mash this with a ladle and keep aside.
In a pressure cooker add 2 tblsp of oil (cooking oil + sesame oil) and add mustard seeds. Once it splutters add in the small onions. You can use finely chopped big onion too.
Once the onions turn pink add the veggies. Mix well and saute for 2 minutes. Keep the tamarind extract ready. Add the tamarind water to this.
Add in the sambar powder, asafoetida, salt and turmeric powder. Let this boil for 2 minutes.
Add in the ground paste and the mashed rice and toor dal mixture.
Mix well without any lumps and add 1/2 cup of water and 3 tsp of sesame oil and cover the cooker. Pressure cook till 1 whistle and keep in low flame for 10 minutes. Add ghee in a small pan and add the cashew nuts and peanuts(if adding). Cook till golden brown and add to the bisibelabath. Mix well.
Add curry leaves and serve hot with appalam | vadam | raita. I love bisibelabath with avakkai pickle.
Note: Mixed Vegetables* 2 cups Rice 3/4 cup Toor dal 1/3 cup Sambar powder 1 and 1/2 tsp Turmeric powder 1/2 tsp Salt as needed Small onions | shallots 1/2 cup Tamarind extract from a small lemon sized tamarind 2 cups Oil 2 tblsp + 3 tsp Ghee 1 tbsp Cashew nuts few Peanuts few (optional) Curry leaves few Asafoetida 2 pinches Mustard seeds 1/2 tsp To roast and grind Dhaniya | Coriander seeds 2 tblsp Channa dal 2 tblsp Red chili 5-6 Kopra or fresh coconut 1/4 cup Tomato 1 *I used chow chow, carrot, beans and green peas. You can use finely chopped cabbage, radish, turnip and potatoes too. Method: https://treatntrick.blogspot.com Lovely click dear 🙂 I am doing my version today. The only difference is i am cooking the rice and Dal together. This the the traditional bangalore version. Instead of coconut we add copra, add sundaikkai roasted in ghee. It will add to the taste. Hope u like this version too.
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