Making The Best Healthy And Delicacy Dish For Oats Bisi Bele Bath
By N Deevitha, Posted on 19/07/2020 - 1 Comments
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Ingredients of Oats Bisi Bele Bath
Oats Bisi Bele Bath
STEP : 1
Take a pressure cooker add 3/4 cup of toor dal,wash them and add enough water and a pinch of turmeric powder and bring them to boil under three whistles.
STEP : 2
Wash and chop the needed vegetables such as carrot,beans and potatoes,then scrape out the small onions and chop the tomatoes,and wash the fresh green peas.
STEP : 3
Heat pan add some oil and then add some mustard seeds and cumin seeds and one green chilly and some curry leaves.
STEP : 4
Add one sliced onion and add small onions and saute them for few minutes till it gets well fried and obtains the golden brown color.
STEP : 5
Add 1/2 tbsp of ginger garlic paste with them and saute them well for few minutes till the raw smell completely goes out.
STEP : 6
Then add the fine chopped vegetables such as beans carrots and potatoes and add green peas and saute them well for few minutes.
STEP : 7
Then add powdered ingredients such as red chilly powder,1 tbsp of sambar powder and some turmeric powder saute them well for few seconds.
STEP : 8
Then add enough water for them and add needed salt at this stage and add one tbsp of jaggery to them which is the taste enhancer for this recipe.
STEP : 9
When the vegetables are gets boiled then add already boiled toor dal which was slipped well using ladle,add them to that boiling vegetable.
STEP : 10
Then add one table spoon of tamarind extract and mix them well together and bring them to boil for few minutes till the raw smell goes out.
STEP : 11
Then add chopped tomatoes with them,mix well and bring them to boil again for few minutes,till the water gets slight tender.
STEP : 12
Then add the measure cup of Oats with them and mix well in medium flame for few minutes till it gets boiled.
STEP : 13
Bring them to boil for few minutes till oats gets boiled in medium flame to avoid burning,and the water gets dried.
STEP : 14
Finally garnish some coriander leaves on them and remove from flame and serve hot with coconut chutney of curd raita