I always loved this recipe. I lived most of my life in south and rice is the staple food there. But being in diet i could not have rice hence i wanted to try this variation. It turned out good and i eat so much that i was full up until the evening.
Ingredients
Oil 1 tsp or ghee 1tsp
Oats 1 cup
Tur Dhal 1/4 cup
Carrot 1
Peas 1/3 cup
Tomato 1
Beans 4-5
Tamarind extract 1 tbsp
Jaggery 1 tbsp
Turmeric powder 1/4 tsp
Salt
For Tempering ( Now i skipped this stage as i wanted to stick to less oil but you can definitely do your tempering if you like it)
Oil 1 tsp
Mustard 1/2 tsp
Curry leaves 5 -6
Bisibelabath powder
Oil 1 tsp
Channa dhal 1/2 tsp
Urdu dhal 1/2 tsp
Coriander seeds
Cumin seeds 1/2 tsp
Black pepper corn 5-6
Red chillies 2-3
Cinnamon stick 1/2
Cardamon 1
Cloves 1
Sesame seeds 1/2 tsp
Raw Rice 1/2 tsp
Turmeric Powder 1/4 tsp
Mustard seeds 1/2 tsp
Fenugreek seeds 1/2 tsp ( i did not have so used kasuri methi)
Fennel Seeds 3/4 tsp
Curry leaves 5-8
Asafotedia 1/4 tsp
1. Wash, peel and cut the vegetables
2. Wash the toor dhal four to five times and keep aside
3. Now pressure cook the vegetables and dhal together
4. While the vegetables are getting cooked prepare the bisebelabath powder
5. Roast the ingredients with a 1 tsp of oil or ghee on a low flame for 2-3 mins
6. Blend the cool ingredients
7. Heat oil in a heavy bottomed vessel, add mustard as they splutter, add curry leaves and mix.
8. Add onions and saute for 2-3 mins
9. Then add tomatoes and saute for another 3 mins, you would add turmeric and chilli powder in this stage
10. Now add the vegetables, dhal and jaggery and cook for 2 -3 mins
11. Add tamarind with a cup of water and cook for 5 mins
12. Add the bisbelabath powder and salt and mix. Mix well such that you don't find lumps of the spice powder
13. Add a cup of water and cook for 2 minutes
14. Add oats and mix. Place a lid and cover for 5 mins. Turn off the heat
At the time of serving you add ghee 1 tbsp
You could other vegs like potato, capsicum and cauliflower etc
Add more water if you require thinner consistency
I had this with some roasted dhal and roasted peanuts.
Ingredients
Oil 1 tsp or ghee 1tsp
Oats 1 cup
Tur Dhal 1/4 cup
Carrot 1
Peas 1/3 cup
Tomato 1
Beans 4-5
Tamarind extract 1 tbsp
Jaggery 1 tbsp
Turmeric powder 1/4 tsp
Salt
For Tempering ( Now i skipped this stage as i wanted to stick to less oil but you can definitely do your tempering if you like it)
Oil 1 tsp
Mustard 1/2 tsp
Curry leaves 5 -6
Bisibelabath powder
Oil 1 tsp
Channa dhal 1/2 tsp
Urdu dhal 1/2 tsp
Coriander seeds
Cumin seeds 1/2 tsp
Black pepper corn 5-6
Red chillies 2-3
Cinnamon stick 1/2
Cardamon 1
Cloves 1
Sesame seeds 1/2 tsp
Raw Rice 1/2 tsp
Turmeric Powder 1/4 tsp
Mustard seeds 1/2 tsp
Fenugreek seeds 1/2 tsp ( i did not have so used kasuri methi)
Fennel Seeds 3/4 tsp
Curry leaves 5-8
Asafotedia 1/4 tsp
1. Wash, peel and cut the vegetables
2. Wash the toor dhal four to five times and keep aside
3. Now pressure cook the vegetables and dhal together
4. While the vegetables are getting cooked prepare the bisebelabath powder
5. Roast the ingredients with a 1 tsp of oil or ghee on a low flame for 2-3 mins
6. Blend the cool ingredients
7. Heat oil in a heavy bottomed vessel, add mustard as they splutter, add curry leaves and mix.
8. Add onions and saute for 2-3 mins
9. Then add tomatoes and saute for another 3 mins, you would add turmeric and chilli powder in this stage
10. Now add the vegetables, dhal and jaggery and cook for 2 -3 mins
11. Add tamarind with a cup of water and cook for 5 mins
12. Add the bisbelabath powder and salt and mix. Mix well such that you don't find lumps of the spice powder
13. Add a cup of water and cook for 2 minutes
14. Add oats and mix. Place a lid and cover for 5 mins. Turn off the heat
At the time of serving you add ghee 1 tbsp
You could other vegs like potato, capsicum and cauliflower etc
Add more water if you require thinner consistency
I had this with some roasted dhal and roasted peanuts.
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