Bisi Bele Bath Recipe
Karnataka's delicacy Bisibele bath is spicy, hot ,sweet and sour ; one pot meal prepared with lentils , rice and vegetables
Servings 5 People
Calories 212kcal
Ingredients
- ½ Cup Rice
- ½ Cup Toor Dal
- ½ Cup Green Peas ,fresh or frozen
- 5 Cups Water refer notes
- 1 Carrot large cut into chunks
- 2 Capsicum large cut into chunks
- 6 Green french beans
- 2 Potatoes Medium cut into chunks
- ¼ cup Tamarind Juice from 1 tablespoon tamrind pulp
- ½ tablespoon Jaggery powder
- 4 tablespoon Oil
- 2 teaspoon salt or as required
For Bisibelebath Powder
Dry Roast Powder
- 1 tablespoon Chana Dal
- 1 tablespoon Urad Dal
- 1 teaspoon Khuskhus / Poppy seeds
- ¼ teaspoon Methi/Fenugreek Seeds
- ½ teaspoon Jeera seeds /Cumin Seeds
- 2 Cloves
- 1 " inch Cinnamon Stick
- 2 Marathi Moggu
- ½ teaspoon Turmeric Powder
- ½ cup Dry Coconut
- 6 Dry Red Chillies , 4 guntur + 2 byadgi
- 1.5 tablespoon Coriander Seeds
For Tempering
- 2 tablespoon Ghee/Clarified Butter
- ½ teaspoon Mustard Seeds
- 2 tablespoon Cashews
- ¼ teaspoon Asafoetida
- 2 Sprigs Curry leaves
- 2 Dry Red Chilly broken to pieces
- 1 Onion Chopped or Onion shallots ¼ cup optional
Instructions
- Roast all ingredients under bisi bele bath powder , ground to semi fine powder and keep it aside. Can refer my separate post on how to make bisi bele bath powder.
- Rinse toor dal and soak for 30 minutes or more. But I prefer to soak lentils for 4hrs-6 hrs because it helps to leaches out anti nutrients.
- Drain out , wash with cold water and set aside.
- Rinse and soak rice for 30 minutes.
- Soak lemon size , tamarind in ¼ cup warm water for 30 minutes. After 30 minutes, squeeze and extract tamarind juice and discard residue.
- In a pressure cooker, take soaked toor dal, pinch of salt, 2-3 drops of oil and pressure cook for 3-4 whistles. Dal should be well cooked and completely mashed.
- In a pressure cooker, add 1tbsp of oil , curry leaves and hing. Add all vegetables and green peas , give a quick stir . Can add pinch of turmeric too. I have not added because I didn’t wanted bisi bele bath to turn more yellowish in colour.
- Add ½ cup of soaked rice , 3 cups of water and ½ teaspoon salt and pressure cook. Alternatively, you can separately cook rice and vegetables. As it doesn’t make any difference to taste and texture of the dish, I cook vegetables and rice together.
- Pressure cook for 1 whistle. When pressure settles down on it’s own, open the lid.
- Now keep the cooker on low flame, add cooked dal , bisi bele bath powder , tamarind water, jaggery and salt to taste.
- Combine everything, add 3 tablespoon of oil or ghee.
- Mix well , cover lid and cook on simmer for about 6-8 minutes.
- Whilst prepare tempering, in a pan heat 2 tablespoon of Ghee /clarified butter.
- Add mustard seeds, curry leaves, dry red chillies ,peanuts and cashews.
- Fry well until peanuts starts to change colour, move all tempering ingredients to one corner.
- Add chopped onions or shallots, hing/asafoetida and fry till translucent.
- Pour this tempering over prepared bisi bele bath and mix well.
- Turn off the stove, serve bisi bele bath piping hot with ghee and top with khara boondi and potato wafers.
Video
Notes
• You can separately cook dal , rice and vegetables. As I found it easier to cook vegetables and rice together, I do it this way. But traditionally, everything is cooked separately and later mixed together.
• If you find it to be more thickening, you can add more water about ½ to ¾ cup later. But always add hot water only.
• Once dal is mixed with rice, keep on simmer. Never regulate to high or medium flame as bisi bele bath tends to thicken from bottom.
• I have mixed dry coconut directly while making bisi bele bath powder. In case if you are using store brought bisi bele bath powder then add ½ cup of grated/ blend dry coconut along with 4 tablespoon of bisi bele bath powder.
Nutrition
Calories: 212kcal