Avalakki hesaru belle bisibele bhath

Vegetables 

Huruli kayi(beans)—10 to 12

Carrot—2

Alugedde (aloo)—1 medium 

Knol khol (navilu kosu)—1 

Onion (irulli)—1 Medium 

Tomato—1 medium 

Wash and chop all the vegetables and keep it ready.

( you can add green peas,seeme badanekayi,avare  kaalu)

Ingredients 

Ghatti avalakki (Thick poha// beaten rice flakes)—2 cups

Hesaru belle ( split moong dhal)—1cup

Dry coconut grated (kobbari//copra)—3 tablespoon 

Kadale kayi bija (peanuts)—1/4 cup

Bhath powder ( bisibele bhath powder or sambar powder)—3 tablespoon 

Jaggery powder (Bella//gud)—1 tablespoon 

Tamarind soaked in water (hunase hannu//imli)—small lemon sized 

Salt —to taste.

Turmeric powder (arisina//haldi)—1/2 teaspoon 
Ghee—1 teaspoon 

Ingredients for seasoning (oggarane)

Oil—3 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Asafoetida (hing//ingu)—1 teaspoon 

Curry leaves (karibevu//kadipatta)—few

Dry red chilli —1 broken 

Method to cook bisibele bhath 

Wash hesaru belle In water and Transfer to a pressure cooker.

Add chopped beans,alugedde,carrot,navilu kosu along with arisina.

Add 3 to 4 cups of water or as required and close the lid and pressure cook for 2 whistles.

Once pressure reduces open the water and keep it ready.

Now prepare for masala 

Heat oil in a pan or kadai,once’s hot enough add sasivae,hing,when it crackles add in red chilli, And kadale Kayi bija,fry till they turn crisp and start cracking .

 Add in karibevu and chopped onions.

Sauté on medium flame.

Fry them till onions turn translucent And soft.

Keep on stirring .

Add tomatoes and fry for few minutes.

Add in squeezed tamarind juice and mix .

Finally add bhath powder,jaggery powder,grated Dry coconut and mix well.

Add salt and let it simmer for a while till everything mixes well.

Now add this masala to cooked hesaru belle and vegetables.

Just rinse avalakki in water and add to this ( no need to soak avalakki)

Add required amount of water to it and let it cook on low flame ,

Keep on stirring so that it doesn’t burn at base.

Bisibele bhath should have thin  consistency.

It usually thickens upon cooling.

When it starts boiling add 1 teaspoon of ghee.
Turn off the heat.

Now avalakki bisibele bhath is ready to serve.

Serve with mosaru bajji (raita) .