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Oats the wonder grain is a new addition to our diet. The most easily available (read I have not checked) form being the rolled oats that I try making on a regular basis. The girls refuse to do anything with it claiming all sorts of reasons from downright stinks to tastes yucky. We have heard them all.
So how do I get them in them? Well I sneak them in like today’s Sunday special being Bisi Baali Huli Anna. Their favourite!!
I generally do not make the masala that Amma used to make for making this rice so special. I promise I will post the authentic recipe soon. In fact I am surprised that I have not posted the recipe as yet. No wonder so many of you have commented that I have Goan style cooking featured in my space. Maybe because cooking Karnataka style food is comfort cooking.
Anyway here is my oats Bisi Baali Huli Anna for today the shortcut way.
1 cup oats
¼ cup rice
½ cup ground nuts, soaked
1(small) cup toor daal or ½ of oats
1 lemon sized ball of tamarind
2 tblsp Sambhar masala
Vegetables of your choice like cauliflower, carrots peas, and beans (today I have not used any)
½ tsp haldi/turmeric
2 tsp chilli powder (adjust as per taste)
2-3 broken pieces of red chillies
1. Wash and cook the rice, toor daal and ground nuts in the pressure cooker (I prefer to use separate containers for them) for at least 3 whistles. Let the cooker cool naturally.
2. Meanwhile soak the tamarind and extract thick juice.
3. If you are using vegetables chop them up to bite sized pieces.
4. In a kadhai/wok heat 2 tblsp oil add the curry leaves and red chillies individually and remove them once they change colour. Drain and keep aside.
5. Next in the same oil add the mustard, when it splutters add hing. Reserve a teaspoonful of this.
6. Next add the vegetable and sauté for a few minutes.
7. By now your cooker will open mash the daal a bit, fluff the rice.
8. Add to the vegetables the rice daal and the groundnuts bring to a boil.
9. Add the sambhar masala, salt and add another 1 cup of water.
10. Let it boil till you get a lovely aroma.
11. Pour the reserved tsp of tempering, red chillies and curry leaves.
12. Tastes best hot with a dollop of homemade ghee.
P.S. Generally I make it watery as after sometime the rice becomes what my daughters call “clumpy” as it cools down it gets a lovely soft texture.