I tried this bisi bele bath with Suji rawa and tooŕ dal. I prepared it in cooker. It came out very delicious and flavorful.
Ingredients:
Suji Rawa – 120 Gms, ( dry fried and kept ready),
Toor Dal – 40 Gms, (washed and soaked for 15 minutes),
Salt,
Oil – 2 Tablespoons,
Ghee – 2 Tablespoons,
Onion – 1 medium, cut into 6 pieces,
Green chilli – 2, each slit into two,
Haldi – 2 pinch,
Vegetables ( any variety )like brinjal, tomato, beans, fresh peas, bottle gourd, drum stick, potato etc – 100 Gms,
Dhania seeds – 2 Tablespoons,
Channa dal – 1/2 Tablesp,
Red chilli – 4,
Jeera – 2 pinch,
Curry leaves – few,
Black pepper – 5,
Methi seeds – 1/8 Tsp,
Clove – 2, cinnamon – 1/4″ stick,
Desiccated coconut – 2 Tablesp,
Chopped coriander leaves – 1Tablesp,
Hing – 1/8 Tsp,
Mustard seeds – 1/4 Tsp,
Tamarind paste – 1Tsp, diluted with 2 tablespoons of water,
Cashew nut bits – 1 Tablesp,
Method:
1).Dry fry dhania, jeera, methi seeds, channa Dal, Red chilli, pepper, cloves, cinnamon,few curry leaves and grind them into course powder along with desiccated coconut. Keep it aside.
2).Add dal and suji to the cooker along with 400 ml of water. Add salt, haldi,1tablespoon of ghee and pressure cook for 2 whistles. Open the cooker, mix well and keep it aside.
3).Heat oil in Kadai, add hing, mustard seeds and fry till seeds crackle. .
4).Add onion and green chilli and fry for a minute. Add all the vegetables, and salt (for the vegetables).Add 150 m.l of water , tamarind water, and cook the vegetables till tender. Add the ground powder, mix well and cook for 1/2 minute.
5).Add cooked Suji dal mixture and Cook under low flame for a minute.
6).Heat remaining ghee, fry cashew and few curry leaves.Pour this over upma bath. The bath should be semisolid, so add little hot water if necessary.