Sanjivani BisiBeleBath /One Pot Rice Dal & Vegetables

Health Benefits:

Sanjivani BisiBeleBath is a popular South Indian dish full of nutrients with all amino acids, vitamins, micronutrients, and antioxidants. It is gluten free and low in carbohydrates. Due to its high nutritional value, relatively low glycemic index, and ease of cooking, it is a popular day to day recipe!

Ingredients:

• Rice, soaked for 10 min-1 cup
• Toor dal /Yellow split pigeon peas-1 cup and soak for 2 hours
• Onion, diced-1 cup
• Carrot, diced-1 cup
• Cauliflowermedium florets-1 cup
• Tomato, diced-1 cup
• Sweet Potato, diced-1 cup
• French beans, chopped-1 cup
• Peas-1 cup
• Cilantro, chopped-4 tablespoons

Spices:

• Mustard seeds-1 teaspoon
• Fenugreek seeds -½ teaspoon
• Cumin seeds-1 teaspoon
• Curry leaves-7 to 8 leaves
• Urad dal -1 teaspoon
• Chana dal -2 teaspoon
• Garam masala -½ teaspoon
• Tamarindor its paste-2 teaspoons (remember to remove the seeds if any)
• Asafetida-1/4 teaspoon
• Turmeric powder-1 teaspoon
• Cilantro seed powder-1 teaspoon
• Red chilli powder -1 teaspoon
• Salt to taste

You may choose to use Bisibele Masala -3 tablespoons (Bisibele masala powder is made up of cilantro seeds, red chili powder, chana dal, sesame seeds, urad dal, cumin seeds, black pepper, cardamom, cinnamon, cloves, poppy seeds, fenugreek seeds, curry leaves, dried coconut) and add turmeric, asafoetida, and salt to taste or add your spices separately.

Liquids:

• Canola oil/Liquid Coconut oil /Liquid Ghee -2 tablespoons
• Water-6 cups

Cooking Instructions:

1. Heat the oil in a pot which is going to be put in the pressure cooker.
2. Add mustard seeds and fenugreek seeds to the oil and when they crackle add cumin seeds, chana dal, urad dal, curry leaves and asafetida.
3. Add soaked Toor dal and water and let it boil for 10 minutes.
4. Add rice and all chopped vegetables-onions, carrots, cauliflower, tomatoes, sweet potatoes, French green beans.
5. Now add Garam masala, Turmeric powder, Cilantro seed powder, red chili powder, Asafoetida and Salt to taste or add Bisibele masala, turmeric powder, and salt to taste.
6. Then add Tamarind or its paste-2 teaspoons (remember to remove the seeds if any)
7. Allow it to pressure cook for 2 whistles or 5 minutes.
8. Remove the pressure cooker lid when safe.
9. Mix well.
10. Garnish with cilantro and serve hot.

Note:

To cook the Bisibele Bhat in an Instant pot, set the pot on Sauté mode and follow the recipe steps 2 to 6. Once you cover the lid, turn the valve from venting to sealing. Set the pot on a manual mode and adjust the timer for 5 minutes. Allow it to cool down before you open the lid. Then follow steps 7 to 10.