Name: THINAI BISIBELABATH recipe by Swathy Nandhini at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Thinai arisi – 1 cup; Toor dal – 3/4 cup; Mixed vegetables – 2 cups (carrot, beans, potato); Small onion – 10; Garlic – 6 pods; Tomato – 2; Tamarind extract – 2 cups; Jaggery – 1 tbsp; Turmeric powder – 1/4 tsp; Bisibelabath powder – 2 tbsp; Chilli powder – 1/2 tsp; Asafoetida – pinch; Salt – as required; Coriander leaves – for garnishing; Ghee – 2 tbsp; Mustard seeds – 1 tsp; Channa dal – 1/2 tsp; Urad dal – 1/2 tsp; Cumin seeds – 1 tsp; Curry leaves – 1 sprig; Peanuts – handful; Cashews – 10

ABOUT THINAI BISIBELABATH RECIPE

Thinai bisibelabath is a tasty, healthy and nutritious south Indian recipe. It is prepared with foxtail millet adding vegetables and bisibelabath powder.

Ingredients Serving: 4

Thinai arisi – 1 cup
Toor dal – 3/4 cup
Mixed vegetables – 2 cups (carrot, beans, potato)
Small onion – 10
Garlic – 6 pods
Tomato – 2
Tamarind extract – 2 cups
Jaggery – 1 tbsp
Turmeric powder – 1/4 tsp
Bisibelabath powder – 2 tbsp
Chilli powder – 1/2 tsp
Asafoetida – pinch
Salt – as required
Coriander leaves – for garnishing
Ghee – 2 tbsp
Mustard seeds – 1 tsp
Channa dal – 1/2 tsp
Urad dal – 1/2 tsp
Cumin seeds – 1 tsp
Curry leaves – 1 sprig
Peanuts – handful
Cashews – 10

Instructions

Wash Toor dal and thinai arisi together. Add 4 cups of water and Turmeric powder. Pressure cook for 4-5 whistles.
Once pressure releases, add little water and mash together rice and dal slightly. Keep aside.
Soak Tamarind in water and extract the juice. Chop all the vegetables.
Heat a cooker adding ghee. Add mustard seeds, Urad dal, Channa dal and Cumin seeds.
Once it splutters, add curry leaves, peanuts and Cashews. Stir and saute until golden.
Add onion and garlic and saute until translucent. Add chopped tomato and cook until mushy.
Now add the chopped vegetables and saute for a minute. Add the Tamarind extract, jaggery, asafoetida, bisibelabath powder, chilli powder and required salt to it.
Add required water for cooking vegetables if needed. Stir and cook until all the vegetables are cooked soft but not mushy. Now add the cooked rice dal mixture to it.
Mix well, check for salt and cook in medium flame for 2-3 minutes. Switch off and garnish with Coriander leaves. It turns thick as it cools so switch off accordingly.
Thinai bisibelabath ready. Serve hot drizzling ghee.

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