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Besi Bele Baath

Growing up, every birthday party any of us attended this was the main dish. Every kid liked it, little did they know that it was so easy to make and the taste was so similar to a normal sambar. The one thing all of us did was eating it with spicy potato chips and using it as a spoon to eat it.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 5
Calories 200 kcal

Ingredients
  

  • 1 carrot
  • 1 potato
  • 1 capsicum
  • 1 onion
  • 1 bowl of frozen peas
  • 1/4 cup tamarind in water
  • 1 measure moong dal
  • 1 and 1/4 cup of water to pressure cook moong dal
  • 1/4 teaspoon turmeric
  • 1 tablespoon of oil
  • 1 measure of poha or gatti avalakki or thick beaten rice
  • 4 tablespoons of oil
  • 1/4 teaspoon turmeric
  • Add 1 teaspoon of sugar add salt per taste
  • 2 and 1/4 glasses of water to cook with besi bele baath
  • 1 tablespoon of oil
  • Add salt per taste
  • Add 1 teaspoon of Sugar
  • Next add 2 tablespoons of huli pudi or sambar powder- https://youtube.com/shorts/gUTtSzojq30
  • 1 teaspoon of roasted cinnamon and clove powder
  • 1 tablespoon of ghee to fry 18 cashews
  • 2 tablespoons ghee for tadka or oggarane
  • 1 teaspoon saswe or mustard seeds
  • 1 teaspoon of LG Hing or Asafoetida
  • 15 curry leaves

Instructions
 

Steps to make Besi Bele Baath

  • Prep your vegetables, I have used 1 carrot, 1 potato, 1 capsicum and 1 onion
  • Clean and keep a bowl of frozen peas aside
  • Soak 1/4 cup tamarind in water for a thick extract
  • In a kadai or pot, warm roast 1 measure moong dal until you get a warm aroma this removes the raw taste
  • Next you need to pressure cook the moong dal, add 1 and 1/4 cup of water
  • Add 1/4 teaspoon turmeric
  • Add 1 tablespoon of oil
  • Pressure cook for 1 whistle and 3 minutes, it needs to cook and retain shape
  • Next wash 1 measure of poha or gatti avalakki or thick beaten rice and strain it
  • In another pan, add 4 tablespoons of oil,
  • add onions first and stir
  • Add 1/4 teaspoon turmeric and mix
  • Add 1 cut potato
  • After a while add 1 bowl of cleaned frozen peas
  • Next add 1 cut carrot
  • Add a teaspoon of sugar
  • Around half way through add the cut capsicum, it should remain a little crunchy
  • Remove and keep aside
  • The pressure cooker should have cooled by now
  • In a deep kadai, take the cooked moong and transfer it into the pan
  • Next add 2 and 1/4 glasses of water
  • Remove any lumps
  • Add 1 tablespoon of oil
  • After it boils add the washed avalakki and mix
  • Cover with the lid
  • Strain the tamarind extract and add the thick syrup and mix well
  • Next add salt per taste and mix
  • Next add 1 teaspoon of Sugar and mix
  • Slowly add the vegetables and stir
  • Next add 2 tablespoons of huli pudi or sambar powder
  • Add 1 teaspoon of roasted cinnamon and clove powder
  • Stir gently to incorporate well
  • Simmer for 5 minutes with the lid on, stir edges to incorporate well
  • Turn the heat off and keep aside
  • Next add 1 tablespoon of ghee is a tadka or oggarane pan
  • Add 18 cashews and remove when it starts to turn brown
  • Add 2 tablespoons of ghee, let it heat, add 1 teaspoon of saswe, mustard seeds or rai
  • Next add 1 teaspoon of LG Hing or Asafoetida
  • Next add 15 curry leaves
  • Let it splutter, this is when it is well cooked
  • Transfer this to the cooked besi belle baath or hulli anna
  • Add the fried cashews and mix well
  • This dish is now ready to serve, you can have it along with potato or banana chips! I know some people love it with boondi too.
Keyword Besi Bele Baath