![]() On medium heat, Add the mashed rice and lentil to the vegetables cooked in tamarind water and mix well. If the mixture is too thick, add hot water little by little while mashing. Once rice and lentil is cooked, mash them with a masher. Switch off when vegetables are fully cooked but still keep their shape. In a large-heavy bottom vessel, cook vegetables and tamarind extract with enough water and salt. If you don’t have a pressure cooker, cook rice and lentil on stove top with 7 cups of water till well done. Once the water is warm, extract the pulp by squishing soaked tamarind.Ĭlean and wash rice and lentil and pressure cook them together with turmeric for about 6 whistles with 5 cups of water. Tamarind (golf ball sized, adjust as per taste)ģ tbsp Bisi Bele Bath powder | Store bought powderġ/2 large Green Bell Pepper/Capsicum, seeds removed and cut in small chunksįirst step, soak tamarind in hot water. Handful Green Beans, ends removed and broken into 1″ piecesġ/2 cup mix of Double beans and green peasġ small tomato, diced (original recipe but I omitted) I have a fear of raw tamarind flavor in the final step.Īlso, I used equal quantity of Rice and Lentil and avoided 4 tsp of oil.ġ/2 large Chayote/chow chow peeled and cut in small chunks Other change was cooking the vegetables in tamarind water. ![]() ![]() ![]() I didn’t do any changes to the ingredients but did a few changes here and there in the cooking process, like, instead of cooking the capsicum/bell pepper, sautéed them along with peanuts at the last because I don’t prefer over cooked capsicum/bell pepper flavor. ![]()
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