Bisi Bele Bath

Cooking Time: 1 Hr                                         Servings:  4
Preparation Time: 30 mins                              Category: Main course, Veg

Bisi bele baath is a rich rice-based main course dish with its origins in the state of Karnataka, India. Bisi-bele-baath translates to hot-lentil-rice in the Kannada language. It is also known as Bisi bele huliyanna. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a type of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad, papad or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala used for the dish is available off the shelf too but I prefer preparing at home fresh. Here is the recipe:-
 



Bisi Bele Baath

Ingredients:
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Rice - 150 gms
Toor Dal - 150 gms
Green Peas - 50 gms
Potatoes - 100 gms
Beans - 100 gms
Carrots - 100 gms
Capsicum - 50 gms
Salt - as per taste
Tamarind pulp/paste - 4 Tbsps
Vegetables Optional - We can also use drumsticks, eggplants (brinjal) and kabuli chana


For Masala Powder
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Chana dal- 1 Tbsp
Urad Dal- 1 Tbsp
Asafoetida - 1/2 tsp
Fenugreek seeds - 1 tsp
Coriander seeds - 3 Tbsp
Dry Coconut(Copra) - 1 Big
Rice grains - 2 tsp
Dry red chillies - 10 (you can reduce or increase per your taste)
Cloves - 4
Cardamoms - 2
Cinnamon - 3 (1-inch pieces)
 
For Seasoning
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Ghee - 3 Tbsps
Curry leaves - 6 to 8
Green chillies sliced - 4
Mustard seeds - 2 tsp
Jeera - 2 tsp
Red chillies - 6
Cashewnuts - 2 Tbsps
 

Preparation Method:

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• Dice all the vegetables into medium pieces and keep them aside.
• Heat a pan and dry roast all the ingredients for the masala one by one for 2 mins (each). Blend all together to a fine masala powder and keep it aside.
• Take a vessel and add about a litre of water and heat it. Add all the vegetables and let it come to a boil.
• When these vegetables are half cooked, add toor dal and rice and boil until it is cooked.
• Then add salt to taste, tamarind pulp to it and cook for some more time.
• The consitency of the dish should be semi-liquid so add water if it is required.
• Add the masala powder and stir well until rice & dal absorbs all of it.
• When it is cooked turn off the stove and keep the dish aside.
• For seasoning, take a pan and heat ghee in it. Then add mustard, jeera, green & red chillies, curry leaves and cashewnuts and roast it for couple of mins.
• Add this to the dish, garnish with chopped coriander, ghee and serve hot with potato chips.