Poha / Avalakki Bisibele Bhath

Bisibelebhath, this one wholesome dish from the sandal wood land, Karnataka needs no introduction. It is a perfect combo of carbohydrates, protiens, vitamins and minerals thrown into one dish. Here is a variation of this dish from the regular version. Bisi (hot)-bele(lentils)-huli(tanginess from the tamarind) -anna (cooked rice) or bisibelebhath (as called in the rest of India) is usually prepared using rice, lentils, vegetables and powdered spices. In this version, rice is replaced by avalakki / poha. Sometimes I even replace the lentils with moongdal. Though moongdal - poha combo tastes great, I prefer toordal to moong variety because of the familiar flavor. Toordal taste seems more right in this dish, as my mom always prepares it with toordal.

Ingredients:

Thick Poha - 1.5 cups

Toordal - 1.5 cups

Chopped vegetables - 2 cups ( Don't chop the veggies too fine. I have used a potato, two carrots, some green beans and peas)

Two Tomatoes (I use them instead of tamarind)

Turmeric powder - 1/2 tsp

Salt

Ghee - 3 Tbsp

Cashews - 1 tbsp
Few curry leaves

Mustard seeds - 1 tsp

For bisibelebhath masala : (This ingredients will give you two servings of masala powder. You can use half of it each time. You can also add grated, dry coconut to this list of ingedients).

Chanadal - 3 Tbsp

Uraddal - 1.5 Tbsp

Coriander seeds - 1.5 Tbsp

Red Chillies - 13

Moggu - 2

Cloves - 2

1x1 inch Cinnamon pieces - 4 to 6

Oil - 2 tsp

Preparation:

Wash the toordal with water and drain all the water. Put the toordal, vegetables, whole tomatoes, turmeric powder into a pressure cooker. Add sufficient water and cook till you hear one whistle.

Alternatively, you can cook it in a big pot. See that there is sufficient amount of water till the dal is cooked soft. Keep stirring in between.

Mean while, heat oil in a small pan and add chanandal and uraddal. When they start to turn red, add the remaining ingredients and fry them till the dals turn completely red and coriander seeds turn brown. Switch off the stove and let them cool. Then grind them into a fine powder using a spice grinder or blender. If you think, your blender cannot grind this because of the oil, dry fry the ingredients with out the oil.

Wash the poha twice with plenty of water and drain all the water. Cover the lid and leave it for 10 minutes. It would be ready. If you get real thick poha as in India, you can soak it in water for 10 minutes and then drain the water.

When the valve pressure is gone, remove the lid of the cooker. Mash the tomatoes with the back of the ladle. Add the salt, half of the masala powder and poha. Adjust the quantity of the water as required and let it simmer for about 10 minutes.

Heat the ghee in a small pan and add mustard seeds, cashews and curry leaves. When cashews turn golden brown and mustard seeds start to pop, turn off the stove and add this to toordal and poha mixture .

Serve hot with a spoon of ghee and papads.

Variation:

Use Moongdal instead of toordal in the above recipe.

Use Cracked wheat instead of rice / poha.

This goes to RCI - Karnataka hosted by Asha of Foodie's hope.

"HAPPY GANESHA CHATURTHI" to everyone.

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