Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, oats bisi bele baath. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Oats Bisi Bele Baath is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Oats Bisi Bele Baath is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook oats bisi bele baath using 30 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Oats Bisi Bele Baath:
- Get oats
- Get toor dal/yellow lentils/pigeon peas
- Prepare chopped carrots
- Make ready chopped green beans
- Prepare cauliflower florets
- Prepare fresh green peas
- Take bisi bele bath powder (recipe below)
- Take tamarind paste/or a lemon sized tamarind soaked in water
- Prepare turmeric powder
- Make ready hing/asafetida
- Make ready mustard seeds
- Make ready curry leaves
- Take oil
- Get ghee/clarified butter
- Get Salt
- Prepare Ingredients for bisi bele bath powder:
- Get coriander seeds
- Make ready urad dal
- Prepare chana dal
- Make ready jeera/cumin seeds
- Take cloves
- Take marathi moggu
- Get cardamom pods
- Prepare cinnamon
- Make ready black pepper
- Take methi seeds/fenugreek seeds
- Make ready hing/asafetida
- Get dry red chillies
- Prepare grated coconut
- Make ready curry leaves
Steps to make Oats Bisi Bele Baath:
- In a large saucepan, dry roast all the spices in a saucepan (except coconut, red chillies and curry leaves) on medium low for about 3 to 4 minutes till lightly roasted and you get a nice aroma. Keep aside.
- In the same pan, roast the coconut, red chillies and curry leaves for a few minutes till the coconut is lightly browned.
- Mix both the spices and coconut mixture and make a fine powder in a coffee grinder or blender. Keep aside. (This can be stored in the refrigerator for about a month or in the freezer section for up to 3 months).
- To make the oats bisi bele bath: - Soak tamarind in 1/2 cup of water for about 20 to 30 minutes.
- Cook all the cut vegetables in a pressure cooker (for 2 whistles) or in a saucepan with plenty of water.
- Pressure cook toor dal for 3 to 4 whistles till soft and well cooked.
- Roast the oats in a dry saucepan for a few minutes on medium low heat (this prevents bisi bele bath from becoming sticky after cooking). - Squeeze and extract tamarind water from the soaked tamarind; keep aside. - Now, in a large saucepan, heat oil and 1 tablespoon ghee. Once they are hot, add the mustard seeds. As soon as the seeds start to splutter, add curry leaves and hing.
- After a few seconds, stir in the cooked vegetables along with the water in which it was cooked, turmeric powder, salt to taste and cooked dhal. Add extracted tamarind water to the mixture. If you are using tamarind paste, add it now. - Mix well and once it comes to a boil, add 2 to 3 tablespoons of bisi bele bath powder and give it a good stir. Add more water if necessary.
- Now, when the vegetables and spices are well mixed, and the mixture comes to a boil, add roasted oats and stir well. Add more water (about 1 cup) and give it a good mix.
- Do a taste test and add more tamarind, salt or bisi bele bath powder as needed. Cook for about 3 to 4 minutes till it is well cooked and soft. - Stir in 1 to 2 tablespoons of ghee and mix well. - For additional crunch, roast few cashew nuts or peanuts in a little hot ghee and add to the oats bisi bele bath. Mix well. - Serve hot savory, spicy, south Indian oats bisi bele bath with additional ghee along with potato chips, boondis (crispy deep fried chickpea batter balls), curd etc.
So that is going to wrap this up for this exceptional food oats bisi bele baath recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
