Black Rice Bisibele Bath
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 181.0
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 666.1 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 2.8 g
- Protein: 6.6 g
View full nutritional breakdown of Black Rice Bisibele Bath calories by ingredient
Introduction
Grated coconut and kottambari can be added after cooling. To be eaten with kara boondi, appalam or masala vade. Grated coconut and kottambari can be added after cooling. To be eaten with kara boondi, appalam or masala vade.Number of Servings: 22
Ingredients
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Salt, 6 tsp
Green Beans (snap), 510 gram(s)
Carrots, cooked, 110 gram(s)
Onions, raw, 0.80 cup, chopped
Peas, frozen, 500 gram(s)
Black gram dal (Urad dal), 5 gram(s)
Toor Dal (Red gram), 5 serving
Toor Dal (Red gram), 225 serving
Splitz Tamrind concentrate Net 227 g, 50 gram(s)
Red (Navarra) rice, 225 gram(s)
Rice Lite Refined Rice Bran Oil Net 1 litre, 90 gram(s)
Gramya Bisibele Bath Mix Net 100 g, 200 gram(s)
*Cumin seed, 1 tbsp
Ginger, ground, 1 tsp
Curry powder, 1 tsp
Turmeric, ground, 2 tsp
Yellow Mustard, 2 grams
Tips
White rice which fluffs up would have been better; bisibelebath masala needs to be reduced; tamarind needs to be increased.
Directions
1) Dice carrots, cut snap beans; add peas, black rice and toor dal; pressure cook; allow two -three whistles; switch off; take off the stove and keep aside to cool.
2) Dice onion and keep aside.
3) Add tamarind to water and boil. Remove seeds and squeeze out juice. Discard rind. Keep aside.
4) Take long and wide vessel. Add oil, splutter mustard, add urad dal, red gram dal; add onion, fry till translucent; add turmeric, jeera, ginger, curry leaves, tamarind. stir.
5) Add bisibele bath powder, stir well with little water till it darkens a bit.
6) Add peas, beans, rice and carrots. Stir well.
7) Add salt and water and wait for water to boil in centre.
Serving Size: Makes twenty-two 1-cup servings
2) Dice onion and keep aside.
3) Add tamarind to water and boil. Remove seeds and squeeze out juice. Discard rind. Keep aside.
4) Take long and wide vessel. Add oil, splutter mustard, add urad dal, red gram dal; add onion, fry till translucent; add turmeric, jeera, ginger, curry leaves, tamarind. stir.
5) Add bisibele bath powder, stir well with little water till it darkens a bit.
6) Add peas, beans, rice and carrots. Stir well.
7) Add salt and water and wait for water to boil in centre.
Serving Size: Makes twenty-two 1-cup servings