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Before you jump to Bisi Bela Bath recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.
You already realize that the body requires a healthy heart. Give it some thought: How can the rest of your body remain healthy if your heart is in unhealthy? You already know that if you want your heart to be healthy, you must lead a good and healthy lifestyle and get regular exercise. Did you already know, though, that there are a number of foods that can help your heart be healthy? Keep reading to find out which foods are great for your heart.
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We hope you got benefit from reading it, now let’s go back to bisi bela bath recipe. To cook bisi bela bath you need 30 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Bisi Bela Bath:
- Use 1 Cup Rice
- Use 1/2 Cup Tuvar dal
- Get 1 Tsp Turmeric powder
- You need 2 Tsps Ghee
- Take to taste salt
- Get 1/2 Cup Coconut
- You need 7 numbers Red chilli
- Provide 1 tbsp Coriander seed
- Get 1/4 tsp Khus khus
- Get 2 tsps chana dal
- Use 1 tsp urad dal
- You need 1/2 tsp fenugreek
- Get 1 inch cinnamon piece
- Get 2 cloves
- Get 2 cardamom
- Get Tamarind small ball sized
- Prepare 10 Nos Shallots
- Use 2 Nos Carrot diced
- Use 1 Potato diced
- Use 1/2 Cup Yellow pumpkin chopped
- Use 1 Tomato
- You need 1/2 Cup Radish chopped
- Prepare 2 Nos onion Big
- Take 1 Tsp Mustard
- Take 1/4 Tsp Fenugreek seed
- Prepare 2 Nos Red chilli
- Prepare Handful lettuce leaves Curry
- You need 1 Tsp Jeera
- Use 1 Tsp Urad dal
- You need Handful Coriander leaves
Steps to make Bisi Bela Bath:
- Roast the Masala and Grind to a smooth paste
- Pressure cook Rice, dal, vegetables in 5 cups of water for 4 whistles
- Soak Tamarind and and extract the juice
- Add Ground Masala, Tamarind juice, salt into the cooked rice and dal
- Let this gets cooked in medium heat for 3 to 4 mins
- Season with mustard, jeera, fenugreek, red chilli, curry leaves and urad dal
- Finally garnished with ghee and coriander leaves
- Ready to Serve
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