Your Food Lab's video: Bisi Bele Bath Recipe Bisibelebath Masala Chef Sanjyot Keer

Full written recipe Bisibele bath Bisi Bele Bath Powder Prep time: 10 minutes Cooking time: 15-20 minutes Serves: 300 grams (approx.) Ingredients: CHANA DAL | चना दाल 4 TBSP URAD DAL | उरद दाल 4 TBSP CORIANDER SEEDS | साबुत धनिया 8 TBSP POPPY SEEDS | खस खस 2 TBSP CUMIN SEEDS | जीरा 2 TBSP FENUGREEK SEEDS | मेथी के बीज 1 TSP BLACK PEPPERCORNS | साबुत काली मिर्च 2 TSP BAY LEAF | तेज पत्ता 4 NOS. CINNAMON | तेज पत्ता 5 INCH MARATHI MOGGU | मराठी मोग्गू 4-5 NOS. DRY COCONUT | सूखा नारियल 1/4 NO. (GRATED) OIL | तेल 1 TSP BYADGI RED CHILLI | ब्यादगी लाल मिर्च 30 NOS. ASAFOETIDA | हींग 1 TSP Method: Set a pan over high heat & let it get hot. Once it gets hot, lower the flame & add chana dal & urad dal, dry roast the lentils over low flame while stirring them continuously until they turn golden in colour & become fragrant, then transfer them into a large bowl & set the pan back over low flame. Add coriander seeds & dry roast them until they turn golden brown & transfer them into the same bowl. In the same pan add the poppy seeds & dry roast them over low flame until they turn golden & transfer into the same bowl. Add the remaining whole spices in the pan & dry roast over low flame until they are fragrant, then transfer the spices. Add dry coconut & dry roast it until it turns golden brown & transfer it into the bowl. Now add oil into the pan, add the red chillies & roast them for a few minutes, transfer them into the bowl & add asafoetida directly into the bowl. Let mixture cool down & come to room temperature. Once cooled, grind everything into a fine powder, your bisi bele bath powder is ready. Tansfer it into an airtight container, if stored properly it will last for a couple of months. Bisibelebath Ingredients: Cooking Rice, Dal & Veggies TOOR DAL | तूर दाल 3/4 CUP SONA MASURI | सोना मसूरी 1 CUP (or any short grain rice) WATER | पानी AS REQUIRED CARROT | गाजर 2 MEDIUM SIZED. (DICED) FRENCH BEANS | फ्रेंच बीन्स 15 NOS. (DICED) POTATO | आलू 2 SMALL SIZED. (QUARTERS) WATER | पानी 5 CUPS TURMERIC POWDER | हल्दी पाउडर 1/4 TSP OIL | तेल 1 TSP Tempering & Final Cooking GHEE | घी 2 TBSP CASHEW | काजू 2 TBSP (HALVED) PEANUTS | मूंगफली 2 TBSP MUSTARD SEEDS | राई 1 TSP RED CHILLI | लाल मिर्च 2-3 NOS. CURRY LEAVES | कड़ी पत्ता 8-10 NOS. ASAFOETIDA | हींग 1/4 TSP TOMATO | टमाटर 1 NO. (DICED) GREEN PEAS | हरे मटर 1/3 CUP SALT | नमक TO TASTE CAPSICUM | शिमला मिर्च 1 NO. (DICED) TAMARIND | इमली LEMON SIZED BALL (SOAKED) JAGGERY | गुड़ 2 TBSP HOT WATER | गरम पानी AS REQUIRED BISI BELE BATH POWDER | बीसी बेले बाथ पाउडर 4 TBSP SALT | नमक TO TASTE FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Add the rice & dal into a bowl, wash it using water until the added water turns clear, then drain the water & add the washed dal & rice into a pressure cooker. Add all the veggies water, turmeric powder & oil, put the lid on & pressure cook over medium high flame for 4 whistles, then switch off the flame & let the cooker de-pressurize naturally. Once depressurized, open the lid & check, if your rice still hasn’t cooker you can cook for one more whistle further, set the cooker aside while you make the tempering. Set a large stock pot over high heat, once it gets hot add the ghee & let the ghee heat up as well. Add cashew & peanuts, fry them over medium flame until they turn golden brown & then remove them & transfer into a bowl, set it aside. Now add mustard seeds, red chilli, curry leaves & asafoetida in the ghee, stir well & let the mustard seeds crackle. Then add tomato, green peas & salt, stir & cook over high flame until the tomatoes turn mushy. Add capsicum, stir & cooker over high flame for a minute. Add the tamarind water by straining it through a sieve & make sure you mash & add all the pulp, along with jaggery, stir well & cook over high flame briefly. Now add the cooked rice mixture into the stock pot, hot water & stir well, keep the bisibelebath slightly watery, it will thicken up while cooking, keep the flame on medium. In a separate bowl add the bisi bele bath powder along with some water & stir well to dissolve the masala, add the mixture into the stock pot & stir well, you can add more hot water & adjust the consistency to your preference. Taste & adjust salt, then add the fried nuts (you can reserve some to use as garnish later) & fresh coriander. Your bisi bele bath is ready, serve hot with khara boondi & cucumber raita, you can also serve it with papad, pickle & chips. The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Bisibelebath Masala 1:07 Cooking Process 5:40 Plating 11:30 Outro 12:33