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Explore Bisi Bele Bath Recipe | Bisibelebath Masala | बिसी बेले बाथ की रेसिपी | Chef Sanjyot Keer with 645,683 views, 10,274 likes, and 548 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe Bisibele bath Bisi Bele Bath Powder Prep time: 10 minutes Cooking time: 15-20 minutes Serves: 300 grams (approx.) Ingredients: CHANA DAL | चना दाल 4 TBSP URAD DAL | उरद दाल 4 TBSP CORIANDER SEEDS | साबुत धनिया 8 TBSP POPPY SEEDS | खस खस 2 TBSP CUMIN SEEDS | जीरा 2 TBSP FENUGREEK SEEDS | मेथी के बीज 1 TSP BLACK PEPPERCORNS | साबुत काली मिर्च 2 TSP BAY LEAF | तेज पत्ता 4 NOS. CINNAMON | तेज पत्ता 5 INCH MARATHI MOGGU | मराठी मोग्गू 4-5 NOS. DRY COCONUT | सूखा नारियल 1/4 NO. (GRATED) OIL | तेल 1 TSP BYADGI RED CHILLI | ब्यादगी लाल मिर्च 30 NOS. ASAFOETIDA | हींग 1 TSP Method: Set a pan over high heat & let it get hot. Once it gets hot, lower the flame & add chana dal & urad dal, dry roast the lentils over low flame while stirring them continuously until they turn golden in colour & become fragrant, then transfer them into a large bowl & set the pan back over low flame. Add coriander seeds & dry roast them until they turn golden brown & transfer them into the same bowl. In the same pan add the poppy seeds & dry roast them over low flame until they turn golden & transfer into the same bowl. Add the remaining whole spices in the pan & dry roast over low flame until they are fragrant, then transfer the spices. Add dry coconut & dry roast it until it turns golden brown & transfer it into the bowl. Now add oil into the pan, add the red chillies & roast them for a few minutes, transfer them into the bowl & add asafoetida directly into the bowl. Let mixture cool down & come to room temperature. Once cooled, grind everything into a fine powder, your bisi bele bath powder is ready. Tansfer it into an airtight container, if stored properly it will last for a couple of months. Bisibelebath Ingredients: Cooking Rice, Dal & Veggies TOOR DAL | तूर दाल 3/4 CUP SONA MASURI | सोना मसूरी 1 CUP (or any short grain rice) WATER | पानी AS REQUIRED CARROT | गाजर 2 MEDIUM SIZED. (DICED) FRENCH BEANS | फ्रेंच बीन्स 15 NOS. (DICED) POTATO | आलू 2 SMALL SIZED. (QUARTERS) WATER | पानी 5 CUPS TURMERIC POWDER | हल्दी पाउडर 1/4 TSP OIL | तेल 1 TSP Tempering & Final Cooking GHEE | घी 2 TBSP CASHEW | काजू 2 TBSP (HALVED) PEANUTS | मूंगफली 2 TBSP MUSTARD SEEDS | राई 1 TSP RED CHILLI | लाल मिर्च 2-3 NOS. CURRY LEAVES | कड़ी पत्ता 8-10 NOS. ASAFOETIDA | हींग 1/4 TSP TOMATO | टमाटर 1 NO. (DICED) GREEN PEAS | हरे मटर 1/3 CUP SALT | नमक TO TASTE CAPSICUM | शिमला मिर्च 1 NO. (DICED) TAMARIND | इमली LEMON SIZED BALL (SOAKED) JAGGERY | गुड़ 2 TBSP HOT WATER | गरम पानी AS REQUIRED BISI BELE BATH POWDER | बीसी बेले बाथ पाउडर 4 TBSP SALT | नमक TO TASTE FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Add the rice & dal into a bowl, wash it using water until the added water turns clear, then drain the water & add the washed dal & rice into a pressure cooker. Add all the veggies water, turmeric powder & oil, put the lid on & pressure cook over medium high flame for 4 whistles, then switch off the flame & let the cooker de-pressurize naturally. Once depressurized, open the lid & check, if your rice still hasn’t cooker you can cook for one more whistle further, set the cooker aside while you make the tempering. Set a large stock pot over high heat, once it gets hot add the ghee & let the ghee heat up as well. Add cashew & peanuts, fry them over medium flame until they turn golden brown & then remove them & transfer into a bowl, set it aside. Now add mustard seeds, red chilli, curry leaves & asafoetida in the ghee, stir well & let the mustard seeds crackle. Then add tomato, green peas & salt, stir & cook over high flame until the tomatoes turn mushy. Add capsicum, stir & cooker over high flame for a minute. Add the tamarind water by straining it through a sieve & make sure you mash & add all the pulp, along with jaggery, stir well & cook over high flame briefly. Now add the cooked rice mixture into the stock pot, hot water & stir well, keep the bisibelebath slightly watery, it will thicken up while cooking, keep the flame on medium. In a separate bowl add the bisi bele bath powder along with some water & stir well to dissolve the masala, add the mixture into the stock pot & stir well, you can add more hot water & adjust the consistency to your preference. Taste & adjust salt, then add the fried nuts (you can reserve some to use as garnish later) & fresh coriander. Your bisi bele bath is ready, serve hot with khara boondi & cucumber raita, you can also serve it with papad, pickle & chips. #YFL #SanjyotKeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Bisibelebath Masala 1:07 Cooking Process 5:40 Plating 11:30 Outro 12:33

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