1. rice 2 cups
Roast all these ingredients in two spoons of oil. Roast in medium heat for about 10 minutes. If properly roasted the chillies turn crisp and the other ingredients change colour. Keep aside the roasted ingredients to cool and then grind to a fine powder. Now the podi is ready to add to Bisi Bèlā.
1. coriander (seeds) 10 tablespoons
Cook rice and dāl together with water. Soak the tamarind in a bowl of water, squeeze the essence and add it to the rice and dāl mixture.
Powder the ingredients like coriander (seeds), red chillies and dāl. Add coconut to the powder and grind it to a paste in the mixer with a little water. Add this paste to the rice and dāl mix.
Prepare for thālitthal or seasoning. For seasoning, take two spoons of oil in a pan, heat it and put the mustard seeds in the oil. When the mustard seeds start popping and crackling add the red chillies. Then add the bengal gram (split) and black gram (split). Add a pinch of asafoetida (hing). Finally add the curry leaves. Add the cooked rice and dāl and stir. Add the required amount of salt. Mix well. Add a spoonful of oil and stir for 2 minutes. Repeat the process after adding another spoonful of oil. Add two spoons of clarified butter and stir again. The mixture turns to a sort of paste as you stir repeatedly. Remove from fire. Decorate with curry leaves. Add two spoons of clarified butter and keep the dish covered for 10 mts.
Now the bewitching rice preparation, Bisi Bèlā, is ready to serve.
Rice Recipes >