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If you are having problem lately in the kitchen when it pertains to obtaining your food perfect, you are not alone. Many people have natural cooking talent yet not quite adequate know-how to cook with perfection. This Bisi Bele Bath (south indian spiced khichadi) recipe is a good start, simple to cook and scrumptious.

You need For bisi bele bhath powder.
Provide coriander seeds.
You need chana daal.
You need sesame seeds.
Prepare urad daal.
Provide byadagi red cilli.
You need to prepare jeera.
You need black pepper.
Use green cardamom.
Use long cinnamon stick.
Provide cloves.
Use poppy seeds.
You need to prepare methi seeds.
Prepare curry leaves.
You need to prepare dry coconut.
Use asafoetida.
You need For bhath.
You need sona masuri rice.
Use tuar daal.
Prepare green pea.
Provide chopped french beans.
Prepare potato cut into cubes.
Use big carrot chopped.
Prepare kath gobhi.
Provide onion.
Use green coriander leaves.
You need tamarind pulp.
Prepare jaggery.
Provide freshly grated coconut.
Prepare salt.
Prepare For seasoning.
Provide mustard seeds.
You need to prepare curry leaves.
Prepare dry red chillies.
Prepare cashews.
Use ghee.

Short Tips:

- Prep work is a very important part of food preparation. You wish to ensure you have every product you might need. You also intend to ensure you have all the products you may require. You don't want to be in the center of a dish and also discover you are missing out on something vital.

For bisi bele bath powder :Dry roast the coriander, cumin and fenugreek, chanadal, urad dal until they start turning fragrant. To the same dry roast sesame seeds, poppy seeds, curry leaves untill they become crispy, keep them aside.
Further more in same pan dry roast cinnamon, clove, black pepper, Cardamom, till they become aromat keep them aside. Also dry roast red chillies, dry coconut, till it become golden, allow the spices to cool down. Grind them to a fine powder,add hing powder, mix well your bisi bele masala is ready, keep this powder in air tight container..
For bisi bele bhat: Wash and soak the rice for 30min. In the water.
Add salt and keep on the stove top and cook the rice. No need to cover the pan with lid..
Simmer till the rice grain cooked well. Cover and keep it aside..
In Pressure cooker add rinsed tuar daal, turmeric powder and 2 cups water. Pressure cooker the daal for on hight flame for 8 to 10 whistle.once pressure cooker settle down on it's own, mash the dal and keep aside.
In another pan, add chopped veggies, and peanuts, salt pour 2 cups of water and stir. Cover and allow the veggies to cook till they are tender and cooked well,yet retain their shape..
Now in cooker with mashed daal, add the cooked rice, then add cooked veggies along with it's stock.stir lighty..
Now add 1/2cup water, tamarind pulp, 1 tbs jaggery, mix everything well taking care rice grains do not break.
In another bowl add 3 tbs bisi bele bhat masala (that we had made earlier) and 1/2 cup water mix well. Add this masala water mixture in the cooker,.
Add grated coconut and salt. Stir well.
Keep the cooker without the lid on stove top and simmer on the low flame for about 20 - 25 min. Add more water if required, keep on stirring offen, raw aroma of tamarind has to go away and all flavor should be blended well. Cover and keep aside once done..
Tempering bisi bele bath : in tadka pan heat ghee. Crackle the mustard seeds then temper the curry leaves,dry red chilli asafoetida, cashews..
Pour this tempering in the prepared bisi bele bath, stir and cover the cooker with lid for about 5 min. So that tempering flavors infused in the bisi bele bath..
Serve hot with khara bundi..

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