Bisi Bele Bath
Tuesday, June 07, 2022
Bisi Bele Bath - literally translates to 'hot lentil rice'. It is an authentic dish from the state of Karnataka, India. Bisi Bele Bath is a complete meal, with lentils and vegetables and rice. Onion/tomato raita, kara (spicey) boondi and potato chips are usually served on the side with Bisi Bele Bath. I have included recipe for onion & tomato raita at the end of this post. Try this traditional recipe and enjoy it with your family and friends.
Ingredients for Masala:
- 1 tsp - urad dal | black gram
- 1 tsp - chana dal | split chickpeas
- 1 tsp - dhania seeds | coriander seeds
- 1 tsp - jeera | cumin seeds
- 1 tsp - khus khus | white poppy seeds
- 1/2 tsp - methi seeds | fenugreek seeds
- 1/4 tsp - mustards seeds
- 2 to 3 - lavanga | cloves
- 1 small piece - cinnamon
- 4 to 5 - Red chilli ( I use Byadagi red chilli )
- 1 Tbsp or as per taste - tamarind paste
- 2 Tbsp - grated fresh coconut
Ingredients
- 1 cup - Rice ( I use Sona Masoori Rice)
- 3/4 cup - Toor dal | pigeon peas lentil
- 1 - Kohlrabi ( 'navilu kosu'[ನವಿಲು ಕೋಸು] )
- 1 - potato
- 1 - carrot
- 1 - medium sized onion
- 1/2 cup - green peas
- 1/2 cup - peanuts
- 5 to 7 - green beans
- 7 tp 10 - curry leaves
- 1/4 tsp - mustards seeds
- 1 pinch - hing | asafoetida
- 1/2 tsp - haldi | turmeric powder
- 1 tsp - jaggery
- 1 Tbsp - oil
- Salt as per taste
- For garnish:
- 1 Tbsp - ghee
- 1/4 cup - cashew nuts
Preparations:
- Wash rice with water and let it soak for about 15 mins. Cook the rice and keep aside
- Wash toor dal ( pigeon peas ) and keep aside for soaking.
- Wash and cut potato, carrot, kohlrabi into cubes
- Wash and cut green beans
- Cut onion into big pieces
- In a pressure cooker, add soaked toor dal, half of peanuts, cut onion, cut vegetables, turmeric powder and salt. Cook it with water for two to three cooker whistle. Turn off the flame and keep aside for the pressure to release on its own.
- PREPARE MASALA: In a pan, dry roast the masala ingredients - To the hot pan, first add mustard, cumin and fenugreek seeds, once it is slightly roasted and mustard starts to sputter, add the coriander seeds, khus khus, cloves, cinnamon, urad dal, channa dal and red chillies. Roast the mixture stirring continuously. Transfer the content to a blender (mixie). Now in the same pan, add grated coconut and roast on low flame. No need to turn it brown. Turn off the flame and transfer the coconut to the blender. Add tamarind-paste to the mixture, add some water, and grind into smooth paste. Keep aside.
I have big pressure cooker with 2-tier inserts. I place all the vegetables in bottom tier-pan and cook rice in the top tier at the same time in one go rather than cooking them separately.
Method:
- In a big thick bottom sauce pan or a cooker pan. Add oil and heat it on medium flame. Once oil is hot, add mustard seeds, asafoetida, curry leaves and rest of the peanuts, roast them.
- Now carefully add the ground masala (mind the oil is hot, if needed reduce the flame). Continue stirring and let the masala cook for 3 minutes.
- Slowly add 2 cup of water, jaggery and salt. Stir, and bring the mixture to boil on medium flame.
- Next, add the cooked lentil and vegetables. Mix, cover and let it cook for about three minutes.
- Finally add the cooked rice. Stir, cover and simmer for 5 minutes. The mixture should look mushy not dry. If needed heat a cup of water and mix it in. This is also a good time to check for salt. Once cooked turn off the flame.
- In a small seasoning pan, heat ghee, add cashew nuts and roast it. Pour the ghee and roasted cashew nuts over the Bisi Bele Bath.
- Serve hot with onion and tomato raita (see below for recipe); kara or masala boondi; and potato chips.
Onion & Tomato Raita
- Cut 1 onion and 1 tomato into small cubes.
- Cut green chilies into big pieces or length-wise. ... so it is easily visible and be able to separate it while eating.
- Add ¼ cup of water to 1 cup of curds and whisk the curds until it is smooth.
- To the curds, add salt, ginger powder and whisk to mix it all well.
- Now add onion, tomato, green chilies and chopped coriander leaves.
- Mix it and refrigerate for at least 30 minutes or more before serving. This allows the flavor of the onion to be released.
- Serve chilled along with any spicy mixed rice or chapati.
- - ~ o 0 o ~ - -
Note:
- Do not use tomatoes or bell pepper (capsicum)
- May garnish with fresh coriander leaves.
Labels: Healthy dish, Lentil, Main Course, Meal, Raita, Rice, South-Indian Dish, Tiffin Variety, Vegetarian
~ Bisi Bele Bath ~
Posted by Swetha @ 6/07/2022 03:30:00 PM :: 0 comments
Swetha's Fusion :: permalink
Posted by Swetha @ 6/07/2022 03:30:00 PM :: 0 comments
Swetha's Fusion :: permalink
