Lockdown Cooking | Bisibelabath and Raw Banana Stem Fry

Bisbelabath is a bowl of traditional and flavored rice mixed with lentils and lots of vegetables, cooked to perfection. It has a similar taste to that of Sambar rice but the process of cooking is way different, which makes it a unique and tasty dish, happily consumed by foodies worldwide!


The best part about this dish is that it is completely customizable as per the taste buds – which means, the base is rice and lentil, but the combination depends on your choice! you can add the vegetables of your choice and the dish will turn out to be yummy no matter what! Plus, it takes minimal time to prepare and can be prepared either by pressure cook or by the traditional method of slow cooking, taking one step at a time.

While both methods have their fan base, I decided to ditch the slow cooking method and decided to make it quickly by simply mixing all and going by the pressure cook method.


To add a twist to the rice, I also prepared another extremely healthy and tasty side dish – raw banana stem fry also called Vazha Thandu, which added to the taste and made my tummy extremely full!

No food can be complete without junk and being a junk food lover, I decided to have mathiya instead of appalam with this dish and the combination turned out to be weird, yet unique, yet tasty!

You can have this rice for breakfast, lunch, or dinner!

What did I use?
Bisbelabath

  • Toor daal or pigeon pea – 1 cup
  • Uncooked rice – 1 cup
  • water – 5 cups ( 4 cups + 1 cup hot boiling water )
  • Chopped carrot – 1
  • Beans – 100 grams
  • Sambar onion – 100 grams [ optional but icing on the cake, if added! ]
  • Green peas – 100 grams
  • Oil – 2 tablespoon
  • Methi or fenugreek seeds – 1/2 teaspoon
  • Rai or Mustard seeds – 1/2 teaspoon
  • Urad daal or Vigna Mungo – 1 teaspoon
  • Dry red chili – 2
  • Curry leaves – 1 bunch
  • Ghee or clarified butter – 1 tablespoon
  • Cashews – 8 to 10 [ optional but the icing on the cake, if added! ]
  • Chopped tomatoes – 2 small
  • Sambar masala – 2 tablespoon
  • Red chili powder – 1 tablespoon
  • Turmeric powder – 1 teaspoon
  • Tamarind pulp/juice – the size of 1 big lemon
  • Salt – as per taste

Raw Banana Stem Fry or Vazha Thandu

  • Boiled Raw banana – 2
  • Ghee or clarified butter – 1 tablespoon
  • Rai or mustard seeds – 1/2 teaspoon
  • Urad daal or Vigna Mungo – 1/2 teaspoon
  • Chopped green chili – 1/2 to 1
  • Salt – as per taste

How did I make it?

Bisbelabath

  • Going with the simplest method, I pressure cooked rice and lentils in separate containers and kept it ready. While boiling rice and lentils, I used around 4 cups of water [ 2 cups for rice and 2 cups for lentils ]
  • My next step was to take a huge vessel and add oil to it. I quickly added all the spices and vegetables and gave it a mix on a medium flame for about 5 minutes. Post that, I added boiled daal and allowed it to simmer on a low flame.
  • While the daal is simmering, I mashed the boiled rice and started adding that in parts to the vessel, and on top of it, added a glass of hot water to give my rice a little semi-liquid texture.
  • My next step was to add tanginess to the rice. For this, I soaked some tamarind in water and squeezed its pulp, with the quantity as that of a big sized lemon. This can again be customizable as per the taste.
  • As my final step, I fried cashews in a tablespoon of ghee and added both the cashews and ghee to my now aromatic and steaming hot rice and my bisbelabath is now ready to serve!

Raw Banana Stem Fry or Vazha Thandu

  • Another couple of minutes and my raw banana stem fry was ready!
  • Along with rice and lentils, I boiled raw banana and cut it into small pieces
  • I took a pan and added ghee, and all the remaining ingredients and finally added boiled banana and gave it a mix for just 2 minutes and then covered the dish for another 3 to 5 minutes for the spices to blend
  • That’s it! raw banana stem, fry is ready!

This time, I ditched appalam and instead had rice with deep fried Gujarati mathiyas to give this main course a twist. With yummy junk added to my main course meal, I had an extremely satisfying meal!

Published by Rishika Powany

My name is Rishika, and I’m a Freelance writer. I am passionate about generating creative content, helping brands grow digitally, and coach people on Public Speaking. I help people promote and grow their brands through various Digital Marketing techniques. At the same time, I also show you how to hack your interviews, gain more confidence, and speak more effectively through communication strategies.

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