Saturday, November 30, 2013

Bhisibele / Sambar Dhokli

Time 30 min
Moong daal 1/4 cup
Tur daal 1/4 cup
Chopped onion 1 medium size 
Chopped tomato 1 medium size
Bhisibele masala / Sambar Masala 1.5 tsp
Turmeric powder 1/4 tsp
Oil 2 tbsp
Water 4 cups
Salt to taste
Veggies cut lenghtwise: Mutter 1/4 cup + Tondli cut into half 1/4 cup + Carrot 1/4 cup + Potato cubes 1/4 cup + Chopped Gobi 1/4 cup + Chopped Eggplant 1/4 cup
Or any other vegetables available at home
Cumin seeds 1/4 tsp + Mustard seeds 1/4 tsp + Pinch of asafoetida+ Curry leaves 4-5 
Chapati dough
Wheat flour 2 cups
Salt o taste
water 1 cup
Oil 1 tsp

Making Bhisibele / Sambar
Wash daals with water. Drain the water keep it aside. 
Cut all vegetables. Keep it aside.  
Heat oil in thick bottom pressure cooker (3 lit). Add cumin and mustard seeds, asafoetida, curry leaves,  saute for few minutes. 
Then add onion and tomato. Saute for about 3-4 min. 
Then add all vegetables. Saute for about 5-6 min. 
Then add daals saute for 3-4 min.
Then add bhisibele / sambar powder, turmeric powder and salt. Saute for about 3-4 min. 
Then add 4 cups of hot water and stir well. 
Cover the lid of pressure cooker then whistle for 3 whistles and then immediately release pressure, or you can wait. keep it aside. 
For making chapati squares
Add all ingredients make a dough. Keep it aside for 10 min. Then make chapati and cut into pieces like shankarpali/shakarpara. Keep it aside

After you remove the cooker lid, the sambar should should  be watery. If water is totally absorbed while cooking then add 1 cup of more water. Then add chapati squares into it. Cook for 8-10 min. Serve hot

You can use leftove sambar to make this dish.


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a2zindianrecipes by SidRika is licensed under a Creative Commons Attribution 3.0 Unported License.
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