Friday, January 2, 2015

Godumai Bisibelabath (Broken Wheat/ Lapsia/ Dahlia Bisibelabath)

Bisibelabath of Sambar Rice (to understand easily) is  very famous with one pot meal from Karnataka. Rice is cooked with dal and some aromatic spices. Combined with appalam (pappad) it is a wonderful combination.

Broken Wheat can be quite boring sometimes. We often make khichdi or upma with it. But I tried this bisibelabath with broken wheat and it was very tasty. Healthy and tasty. It takes a little time to cook thoroughly hence I used the pressure cooker to make this. 

What you need:
  1. Broken Wheat - 2 cups
  2. Toor dal - 1 cup
  3. Turmeric powder - 1/2 tsp
  4. Carrots & Beans - 1/2 cup (cut into bit size)
Bisibelabath Masala
  1. Channa dal - 1 tbsp
  2. Coriander seeds - 2 tbsp (you can add more if you like)
  3. Dry red chilies - 4
  4. Grated Coconut - 1/4 cup
  5. Cinnamon - 1 stick (1/2")
  6. Cloves - 4
  7. Coconut oil - 1 tsp
For the sambar:
  1. Tamarind - 1 lemon size ball (soaked and pulp extracted)
  2. Rock salt - to taste
  3. Sambar powder - 2 tsp (optional)
To temper:

  1. Ghee - 3 tbsp
  2. Mustard seeds - 1/2 tsp
  3. Curry leaves - a bunch
  4. Onion & capsicum - finely chopped (optional)
  5. Coriander leaves - to garnish

How to go about it:
  1. Take broken wheat and toor dal in a vessel. Add about 5 - 6 cups of water, turmeric powder, salt and vegetables.
  2. Pressure cook upto 6 whistles and keep aside.
  3. Take the tamarind pulp, add 2 cups of water, rock salt, sambat powder and let this mixture boil until the raw smell goes off.
  4. In a pan, add little coconut oil and roast all the ingredients listed under 'bisibelabath masala' except cinnamon and clove, until aromatic.
  5. Let this mixture cool and grind this into a fine paste along with the clove and cinnamon.
  6. Add this ground paste to the tamarind water and let this boil again for about 5 minutes. This is the sambar.
  7. Mix the sambar to the cooked broken wheat dal mixture. If it gets very thick adjust by adding hot water little by little. Adjust the seasoning now (salt)
  8. Take a pan, heat ghee. Add the ingredients listed under to temper. If you like, you can even add onions and capsicum and fry them.
  9. Add the tempered ingredients to the bisibelabath and mix.
  10. Serve hot with appalam and pickle.

Njoy with your loved ones...