Wednesday, 28 November 2012

"Bisi Bele Bath" or Seasoned Rice, lentils and vegetables

"Bisi Bele Bath" is a very popular rice dish in Karnataka especially in Bangalore, Mysore and surrounding places. BisiBeleBath is a meal in itself.
This dish is very healthy as it has the perfect balance of rice, lentils, vegetables and some spices.
This dish is best eaten with spicy potato chips but today I have garnished it with "Khara Boondi"/Savory Boondi just the way its served in most hotels/restaurants in Bangalore.
Boondi is a fried Indian snack made from Chickpea flour.
The bisibelebath recipe which I have put down here is made using home made bisi bele bath powder or masala.
But if you do not want to go thru the trouble of making this yourself, you could buy the powder from any grocery store.
I would however recommend MTR Bisi Bele Bath powder.
My Mom is an expert in making this, and infact both my daughter and I, love her preparation, but over the years I too am able to make it quite as tasty as she makes... well almost..!!

Serves 4
Rice - 1 cup
Toor Dal/Yellow lentils - 1 cup
Boiled vegetables - 1 cup ( carrots, green peas, beans)

Tamarind juice - 1 tbsp
Salt to taste
Bisibelebath powder - 2 tbsp

Method to make Bisibelebath powder:
Roast and dry grind together the following ingredients and use as required:
Coriander seeds - 1 tbsp
Dry red chillies - 12
Chana dal/Bengal gram - 1/2 tbsp
Cinnamon/Dalchini - 1 inch piece
Cloves/Lavang - 2 
Poppy seeds/ Khuskhus - 1/2 tbsp
Cumin seeds/ Jeera - 1/2 tsp
Fenugreek seeds/Methi - 1/2 tsp
Coconut grated fresh/desiccated - 1/2 cup

For seasoning:
Ghee - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 8
Dry red chilly - 1 (Optional)
Onion - chopped - 1/2 ( Optional)
Capsicum - chopped ( Optional)
Cashew nut pieces - as desired

Method to make Bisi Bele Bath:
Wash the rice and lentils and allow to soak for sometime.
Boil them together in a cooker with 6 cups of water for about 10 minutes after the first whistle.
Allow the cooker to cool on its own.

Now take a heavy bottomed vessel, add the boiled rice and lentils along with the boiled vegetables and mix well. If its too dry add 1-2 cups water and mix well. Add 2 tbsps of the bisibelebath powder and mix well, now add the tamarind juice and salt and bring to boil.
To season:
Take a seasoning pan, heat the ghee, add mustard seeds and curry leaves and allow to crackle.
Now fry the cashewnuts, onions and capsicum in this ghee for few minutes and pour into boiling bisibelebath.
Serve hot garnished with 'Khara/Savory Boondi".
This is exactly how BisiBeleBath is served in Darshini hotels and restaurants in Bangalore/Mysore.

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