Bisibele bath is a pigeon pea lentil rice preparation (ref this blog for details). Traditional bibibele bath is a main course dish and is prepared for lunch. It is heavy on the stomach. Posted here is a beaten rice preparation, is healthy, lighter, easier, quicker. An ideal breakfast dish when time is a constraint.
- Ease - easy
- Time - 15 minutes
- Serves - 4
- Beaten rice (thick variety) -1 small bowl
- Moong dal (green gram lentil) - 1 cup (half the quantity of beaten rice)
- Grated desiccated coconut - 1/2 cup
- Tamarind - 1 goose berry size
- Sambar powder - 2 table spoonful
- Cashew - 8-10
- Curry leaves - 2 sprigs
- Mustard seeds - 1/2 spoon
- Ghee - 2 -3 spoons for seasoning (any cooking oil for vegan)
- Salt - 1 spoon (to taste)
Method
- Soak beaten rice with water
- Cook moong dal in a thick bottomed pan with 5-6 cups of water. Add a pinch of turmeric and a spoon of oil.
- Soak tamarind with little water
- After the dal is cooked (soft), add soaked beaten rice, salt, coconut, sambar powder, tamarind extract and simmer.
- Prepare seasoning with ghee, mustard seeds and curry leaves.
- Avalakki bisibele is ready to be served.
- Serve hot with ghee and potato wafers
Tips
- Chopped , fried onions, capsicum and tomatoes may be added to add taste and nutrition
- Avalakki bisibele should be consumed when still hot/warm - it will become hard when cold
- Tamarind powder/paste may be added according to taste
- Any good brand sambar powder can be used.
- coconut may be substituted with coconut milk.
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