Bisibelle Bath served with chips/wafers and Dahi wada (Lunch-box Idea2)

Here comes my second lunch-box recipe. Today it is Karnataka special Bisibelle bath with chips and dahi-wada. I made dahi-wada due to a festival at home, but you can substitute it with curd rice, curd or even muffins/cakes. You can prepare these over the weekend and can directly pack it whenever you wish to.

Bisibelle bath

Serves: 2

Cooking time: 20 minsPreparation time: 10 mins

Ingredients:

For bisibelle bath masala-

Chana dal – 3 tbsp

Urad dal – 3 tbsp

Coriander seeds – 2 tbsp

Cumin seeds/jeera – 1 tbsp

Fenugreek seeds – 1 tsp

Cinnamon – ½ inch

Mace – 1

Staranise – 1

Peppercorns – 5 or 6

Dry red chilli – 6 or 7

Cloves – 3 or 4

Oil – 1tsp

 

For bisibelle bath-

Cooked rice – 2 cups

Onions – ½ cup (chopped)

Cumin seeds – 1 tbsp

Curry leaves – 4 or 5

Asafoetida – a pinch

Toor dal – ½ cup (cooked)

Groundnuts, Green peas, Beans, Capsicum, Cabbage, Potato, Carrots – ¼ cup each (cooked with a pinch of salt)

Tamarind juice – ½ cup

Salt – to taste

Oil/ghee/butter – 1 tbsp

 Procedure:

1. Roast all the ingredients under ‘for masala’ until the rawness of dal disappears. Let it cool and grind to a fine powder. Keep aside.
2. Heat oil in a deep-pan and add the cumin seeds, curry leaves, asafetida and onions. Let them fry for a while.
3. Add the cooked vegetables and fry for 2-3 minutes.
4. Add the tamarind juice, cooked dal, prepared bisibelle bath masala and fry for another 2-3 minutes.
5. Finally add the cooked rice and remove from heat.
6. Serve with papads/chips.

 Note:

1. I normally pressure cook the rice, dal and vegetables in different bowls but at the same time. It is easier and reduces cooking time.
2. You can prepare the masala over the weekend and store it in air-tight container.
3. You can also cut all the vegetables well in advance and store in the freezer. I normally do it this way. I find it very comfortable.

Dahi-wada

This is something you have to prepare over the weekend and store in the refrigerator if you want to pack it for the weekday lunch-box. It takes time but worth all the effort. I made it during the weekend since there was a puja at home and so I have them in store 🙂

Serves: 2
Cooking time: 20 mins

Preparation time: 10 mins

 

Ingredients:

Urad dal – 1 cup (soaked in water overnight)

Green chilli – 3 or 4

Salt – to taste

Oil – ½ litre (for deep-frying)

Yogurt – 2 cups

Mustard seeds – ½ tsp

Cumin seeds – 1 tsp

Curry leaves – 4 or 5

Red chilli – 2

Asafoetida – a pinch

Oil – 1tbsp

Procedure:

1. Beat the yogurt well. Prepare the tempering using oil, mustard seeds, cumin seeds, curry leaves, red chilli and asafetida. Add this to the yogurt and salt as well. You may add finely chopped coriander leaves as well. Keep aside.
2. Blend the soaked urad dal with salt and green chilli into a thick paste. The consistency should be thick and should not be dropping. You should be able to make round balls with a hole in them. To get them this way, keep adding water a spoon at a time while blending the dal.
3. Heat oil in a pan and keep it on high heat initially. Once the oil is hot, reduce the heat to medium-high.
4. In another pan bring water to a boil and remove from heat.
5. Make one ball with the batter and give it a hole. Place this gently in the oil and fry till golden brown. Remove from oil and immediately place it in the hot water. Let it rest for a while. Do the same with entire batter.
6. Transfer all the fried wadas to the yogurt and give them a good mix so that all the wadas soak the yogurt.
7. Serve them hot or cold.

Note:

1. In case the batter becomes loose and if you are unable to prepare a ball, simply add soy flour to it. A small trick that saves me often

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