The regular bisibelabath is made using thoor dhal and raw rice while this one calls for moong dhal and beaten rice.
'Avalakki' in kannada means beaten rice, 'bisi' means hot,'bela' means lentils and 'bath' means rice put together beaten rice and lentils.
This is served in most weddings and also in many temples in Karnataka.
It is a very flavorful and wholesome dish very rich in proteins.
I first came to know about this dish from my uncle and since then, this has been one of the favorites in our house and I love making this, especially on weekends for a family lunch.
Here goes the recipe:
Thick Avalakki/ Beaten Rice/Poha- 2 Cups
Yellow Moong dhal/- 2 Cups
Chopped mixed veggies- 2 Cups (Green beans, carrots,peas,lima beans) I add white pumpkin too.
Tomatoes chopped- 2 nos.(medium)
Onions chopped- 1 no. (medium)
Capsicum/ Bell pepper chopped - 1 no.
Bisibelath powder- 3-4 tbsp (u can use homemade or MTR bisibelabath powder or paste)
Tamarind water- 1 Cup diluted
Turmeric powder- 1 Tsp
Salt to taste
Ghee- 2- 3 tbsp
Mustard seeds- 1 Tsp
Dry red chilly- 1
Broken cashew pieces- 2 Tbsp
Curry leaves- a sprig
Asafoetida- 1/2 Tsp
Roasted Peanuts- 1 Tbsp
Shredded Copra/ dry coconut scrapings- 1 Tbsp
1.Cook the moong dhal and veggies(except onion,tomatoes and capsicum if using) with salt and turmeric for 2 whistles in a pressure cooker or a wide mouthed pan until they are soft but not mushy.
3.Boil the tamarind water in a big wide pan and add the chopped tomatoes and let it cook for five minutes.
4.When the tomatoes are cooking, add the bisibelabath powder followed by the cooked dhal and veggies.
5.Meanwhile wash the beaten rice under running water, drain well and set aside.
6.Now add the beaten rice to the mixture, reduce the heat,stir well and let cook for about 15-20 minutes.
7.Heat ghee in a pan and add the once hot, add the mustard seeds, dry red chilly, asafoetida, cashews, peanuts, curry leaves, onions and capsicum. Saute for a few minutes till the onions turn transparent and shiny. Switch off the heat and add the grated dry coconut.
8.Pour the tempering on top of the bisibelabath mixture and remove from the heat.
10.Serve hot (as the name says!) with potato chips, raitha, vadagams of your choice.
Note: The veggies and dhal must not be made mushy as it will spoil the whole dish.
Likewise, care to be taken while washing the beaten rice as it will dissolve or turn mushy if soaked in water for long.
If using MTR bisibleabath paste, there is no need to add tamarind water as it already has tamarind in it. Just add the paste to the cooked rice and dhal and then the beaten rice to it. Do the seasoning in the end as usual.