Saturday, 19 March 2011

Oats Bisibelabath

A simple recipe with little oil and more nutrients. A great way to avoid rice and easy to digest.

Oats bisibelabath with boondhi
Serves - 3


Rolled Oats – 1 cup
Toor daal – ½ cup
Onion – 1 large chopped into stripes
Tomato – 1 large
Mixed Vegetables of your choice chopped into bite size – 2 cups
Sambar Powder – 1 tbsp
Tamarind – lemon size

For Seasoning;
Mustard – ½ tsp
Cumin – ½ tsp
Curry leaves – 1 string
Coriander chopped– 2 tbsp
Dry Red chilli – 2
Cashew nuts – 10
Almonds – 4-6 (Chopped)
Oats, Toor Daal, Mixed vegetables

Soak oats in 1 cup of water and keep it aside.
Soak Tamarind and extract the pulp and keep it aside.
Pressure cook daal into smooth paste
Heat a pan and add a tsp of oil. When it is hot add all the vegetables along with onion and tomato and fry for a minute with out burning and add 2-3 cups of water.
When the vegetables are half cooked add the soaked oats and cooked daal, stir every thing and add salt, tamarind pulp and sambar powder and cover with the lid.
Stir in between and reduce the flame when all the vegetables and oats cooked thoroughly, reduce the flame, cover with lid and cook for another 7-10 minutes. 
Heat another pan for seasoning. When it is hot add mustard, cumin, curry leaves red chilli, cashews, almonds and finally chopped coriander. Add the seasoning to the oats mixture.

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