Mysore Special Hot Dal Rice Main Ingredients Rice - 2 cups Tuvardal - Yellow Split Peas - 2 cups Tamarind - 10 gms Oil - 50 gms Ghee - 25 gms Salt - To Taste Masala Ingredients to be ground to a powder Coriander seeds - 50 gms Red Chillies - 10 pieces Chanadal - Chickpea - 1 tb Uraddal - blackgram - 1 tb Menthi - fenugreek - 1/2 tb Lavangapattai - cinnamon - 1 piece Grated Coconut - 1 cup Vadai Ingredients Chanadal - 2 cups Tuvardal - 2 cups Red Chillies - 4 pieces Green Chillies - 4 pieces Coriander leaves Grated Coconut - 1 cup Oil for frying - 100 gms Garnishing Ingredients Please check the garnishing part here - Garnishing. Procedure Soak the dals for preparing Vadai. Leave it aside for 1 hour. Pressure cook rice and dal mix - Two cups of rice, two cups of dal and eight cups of water. Grind the masala for bisi bele bath - First roast the ingredients with a tb spoon of oil. Roast until the chanadal, coriander seeds, etc. turn brownish. Place the cooked rice and dal mix in a pot on the stove, add the ground masala and salt. Soak the tamarind in water and take the essence. Add the essence to the dal and rice mix. Stir well. Cook under medium heat. Prepare the Garnishing and add the dal rice, bisibelebath, to it. Stir well. Switch off the stove. Add 50 gm oil and 25 gm ghee. Do not stir. Just cover with a lid and leave aside. Stir when it is time to serve. Prepare the Vadai Ground the vadai ingredients in a mixer grinder. Do not make a smooth paste. Let the paste be coarsely grounded. Take oil in a pan, heat on medium fire, make small balls of the vadai paste, fry until brown and keep aside. Vadai can be mixed with the dal rice and eaten together. Or it can be served as a side dish. Serve Hot This dish is called bisi (hot) bela (lentils) bath (rice). This should be served hot. This can be heated on the stove or in an oven just before serving. The dish can be kept for three or four days in the fridge and it tastes better after a few hours as the masala settles down. |
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