Thick poha/Aval Bisibelabath

This is one of the recipe which inspired me from my mother. Since, it turned out to be good at the first time, I am posting the recipe over here.Usually, Bisibelabath is very famous in karnataka. And when you mix aval/thick poha in it...Its totally yummy. Bisibelabath is usually prepared in toordal and I better suggest using toor dal makes the dish more tasty than moong dal.



Here is the recipe:

Ingredients:

Thick Poha - 2 cups
Vegetables - 2 cups [ 2 Carrots,7-8 Beans, 3/4 cup Peas, 1.5 Potatoes]
Tamarind - Lemon Size
Sambar powder - 1 spn
Toor Dal- 1.5 Cups
Oil

To Fry & Grind:

Chana Dal - 2 spns
Daniya - 1.5 spn
Long red Chillies - 2-3
Coconut - 1 spn
Pepper - 5- 6

Method:

1) In a Kadai with oil, put mustard and wait till it splutters and all the vegetables and fry it for 5 minutes.
2) Then pour tamarind juice over the vegetables with sambar powder and salt.
3) Let it boil for sometime and vegetables are cooked nicely.
4) Side by Side, Fry and Grind in to powders or paste .Also, cook toor dal in the cooker.
5) Mix cooked toor dal and powders/paste and pour it on the vessel and cook for another 5 minutes.
6) Take the thick poha/aval and immerse in water for 5-10 minutes. After that , drain the water.Cover the lid and keep the poha for 10 minutes. It will be ready.
7)Mix the poha in the kadai and keep it on for 5 mintues.

Atlast, take a small kadai with ghee, add cashews and fry till it becomes brown. Garnish with coriander.

Yummy Aval Bisibelabath is ready.