Avalakki(Poha) bisi beLe bath/BBB

This recipe is again from Oggarane Dabbi cooking show. 

This is one flavorful dish made with fresh spices and vegetables. It is also much lighter on the tummy since it is made with poha and moong dal. There is onion in the recipe. But you can easily skip it for festivals. Original recipe makes everything in the cooker directly, but I made it separately. Have it with some ghee, chips/boondi. 

Enjoy!

Ingredients

Poha/avalakki - approximately 2 to 2 and 1/2cup(liquid measuring cup)

Moong dal/hesaru beLe - 1 cup (approximately)

Onion - 1 medium

Tomato - 2

Capsicum - 1

Green peas -handful

Turmeric

Salt

for the masala

Oil

Chana dal/kadle beLe - 2 tsp

Urad dal/uddina beLe - 1 tsp

Cinnamon/chakke - 1 piece

Clove/lavanga - 2

Cardamom/elakki - 2

Coriander seeds/dhaniya - 2 tsp

Byaadagai red chili - 20(I used 5-6) - very mild

Curry leaves

Desiccated coconut/kobri  

Tamarind - 1 small piece(I used tamarind paste)

Hing

tadka

Oil

Mustard seeds

Jeera

Guntur red chilies/menasinakayi

Curry leaves/kari bevu

Method

Original method: 

In a cooker start with tadka. Add onions - sauté, tomatoes - sauté, capsicum + green peas - sauté, moong dal + water + turmeric + salt, pressure cook for 1 whistle. Add ground masala(details given below). Add soaked poha. Close the cooker lid and let it cook for 1 whistle. 

This is what I did:

Wash and soak avalakki/poha in sufficient water. 

Make tadka - 

In a deep pot add oil + mustard seeds + jeera + guntur red chilies , let it splutter. 

Add curry leaf, onion, fry till translucent. Add tomatoes, bell pepper, green peas, sauté till done. Add moond dal, water, turmeric and salt. Cover and let it cook for 10-15 min till moong dal is cooked. 

ground masala -

Meanwhile, in a pan, add oil + 2 tsp chana dal + 1 tsp urad dal + 1 piece cinnamon +  2 cloves + 2 green cardamom + 2 tsp coriander seeds + Byadagi red chili. Fry in low flame till everything is roasted nicely. Off the flame and add curry leaves and desiccated coconut. Add tamarind(if not using paste), hing.  Fry for a minute.

Here either make powder or add water and turmeric and grind to a smooth paste.

Add this ground mixture to the cooking moong dal. Add soaked avalakki(poha). Add water to adjust the consistency. Add tamarind paste(if not using dry tamarind). Cover and cook for sometime till poha is nicely incorporated in the dish. Serve hot.  

Recipe Source - Oggarane Dabbi

Notes

• You can easily skip onion in the dish without compromising on the taste. 
• BBB thickens as it cools, so if not heating hot, make it little watery.  
• If you powder the masala, you can add just as much masala as you want and save the remaining for another use.