bisi bele bath – revisited

13th April 2018

I thought I would revisit some of my favourite recipes which I make weekly and update to our personal preferences. This is one dish I love to eat in the cooler months (which in Sintra is the most part of the year).

Once I start eating a warm bowl of Bisi Bele Bath a feeling of being present warms and soothes the system, satisfying all six tastes.

~ waiting for Spring

bisi bele bath

Serves 3 

This dish nourishes the body and suits all constitutions. It is recommended to consume in the colder months. During warmer months, it will be heavier for the body. People with Vata disorder or digestion problems should not consume very often.

ingredients :

½ cup/90g toor dal (yellow lentils)

6 cups/1½ litres water

1 medium/80g carrot, chopped

1 medium/110g potato, peeled & chopped

1 cup/80g cabbage/green beans – roughly chopped

½ cup/100g white basmati rice

10 curry leaves

sambar-coconut paste:

¼ cup/25g dried unsweetened coconut

1 heaped Tblsp/18g mildly spiced sambar powder (use 1 tsp heaped if the powder is spicy)

1½ cup/375ml water – divided

.

1 heaped Tblsp/15g jaggery/ brown sugar

1 heaped tsp fine rock salt

1 tsp tamarind paste

1 heaped tsp ghee

¼ cup/30g frozen green peas

¼ cup chopped fresh coriander

for the voggarane :

1 tsp ghee

heaped tsp black mustard seeds

⅛ heaped tsp asafoetida powder

⅛ heaped tsp turmeric powder

preparation :

Wash and prepare vegetables.

In a medium saucepan, wash the toor dal several times until water runs clear – then drain. Pour 6 cups water into a saucepan and bring to boil over a high-heat, skim off any foam which accumulates on the top and simmer for 5 minutes, then add the chopped vegetables, reduce heat to maintain a rapid simmer. (Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated). Simmer rapidly until the dal is starting to soften – depending on the brand of dal, approximately 15 minutes.

Rinse the rice in a few changes of water and add to the dal and vegetables along with the curry leaves, rapidly simmer for 20 minutes more or until the rice is sufficiently cooked. You may have to add more water. Prepare the sambar-coconut paste.

sambar-coconut paste:

In an upright blender, place the dried coconut, sambar powder and pour in 1 cup of water. Blend on high for one minute.

Pour into the dal and rice, adding ½ cup water to the blender to rinse out any left-overs. Simmer for 5 minutes, adding more water if needed. Turn off the heat and add the jaggery/sugar, tamarind, salt, a spoon of ghee along with the green peas. Stir, cover and allow to sit undisturbed for 5 minutes. It will thicken as it sits.

prepare the voggarane:

In a small pan/bandalei over medium heat, add the ghee, once hot add mustard seeds; as the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the asafoetida and turmeric powder, swishing the pan around allowing spices to fry evenly. Pour voggarane into dal, and stir in chopped coriander leaves.

Taste, adding more salt, sambar powder, sweetener or tamarind. To serve, spoon into bowls with a scoop of yoghurt and a drizzling of melted ghee.

Goodness shared by Stacey

Print Friendly, PDF & Email

0 comments

Leave a Comment

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie