- Kashmiri chili/Byadagi chili - 15 nos.
- Coriander powder - 4 tablespoon
- Chana dal - 2 tablespoon
- Urad dal - 2 tablespoon
- Sesame seeds - 2 tablespoon
- Cumin seeds - 1/2 teaspoon
- Fenugreek seeds - 1/4 teaspoon
- Asafoetida powder/ Hing - 1/4 teaspoon
- Cinnamon stick - 2-inch piece
- Curry leaves - 1/2 cup
- Salt - 1 teaspoon
- Wash and pat dry the curry leaves.
- Heat a pan on medium flame and dry roast coriander, chana dal, urad dal, cumin seeds, and fenugreek separately until they turn aromatic. Transfer the roast spices to a plate.
- Dry roast whole red chili for a couple of minutes.
- Pop the sesame seeds for a couple of seconds and transfer them to a plate.
- Roast curry leaves and cinnamon stick for a couple of minutes.
- Let all the ingredients cool down completely.
- Grind them into a fine powder and store them in an air-tight glass container.
Use this spice mixture whenever you make bisi bele bath.
Thank you Jayashree Trao for the wonderful theme on Sshhh Cooking Secretly challenge. I have been thinking of putting this recipe for a long time and now is the right time to publish it. If you are curious about what Sshh Cooking Secretly challenge is, it is a Facebook group that does monthly challenges. Each month, a theme is chosen and members are paired together. Two secret ingredients are shared between pairs who make a dish that complies with the theme. The other members are asked to guess the ingredients at the end of the month.
Jayashree blogs at Evergreen dishes and she has a huge collection Indian cuisines. Do check out her home made pav bhaji masala.
This month I paired up with Mayuri who is a very talented blogger who blogs at Mayuri's Jikoni. She gave me sesame seeds and curry leaves and here comes my bisi bele bath powder. I gave her Pista and saffron and she made doodh masala/masala milk powder.
Here I have my bisi bele bath prepared using little millet.