Bisi Bele Bath
Small Information about bisi bele bath:
Bisi bele bhath (bisi bēle bhāt) is a spicy, rice-based dish which originated in the state of Karnataka, India. Bisi bele bhath, which translates to 'hot lentil rice dish' in Kannada language, is a wholesome meal. It is said to have originated in the Mysore Palace and from there spread across the entire state.
Ingredients:
For making bisi bele bath powder:
1. 1 tsp Oil
2. 1 tbsp Chana Dal
3. 1 tbsp Coriander Seeds
4. ¼ tsp Urad dal
5. 1 tsp cumin seeds
6. ¼ tsp methi / fenugreek seeds
7. ½ tsp pepper
8. ¼ tsp Fennel Seeds
9. 4 Dry red chillies
10. ¼ inch cinnamon
11. 1tbsp Grated Coconut
For making sambar
1. 2 tbsp oil.
2. 12 -15 small onions
3. 1 tomato
4. 1 drum stick
5. 1 carrot
6. 5-6 beans
7. ¼ cup green peas
8. 1tsp Kashmiri Chili powder
9. ½ tsp turmeric powder
10. 1 cup tamarind water
11. 3 tsp bisi bele bath powder
12. salt to taste
For pressure cooking rice & dhal:
1. ¾ cup rice
2. ½ cup thoor dhal
3. 5 ½ cups water
For tempering:
1. 1tbsp Ghee
2. 1tsp mustard seeds
3. ¼tsp urad dal
4. Few curry leaves
For making bisi bele bath:
Before making bisi bele bath 3 pre-preparation processes are there.
1. bisi bele bath powder
2. pressure cook rice & dhal
3. making sambar
For making bisi bele bath powder:
1. Heat a kadai by adding 1tsp oil.
2. Once the oil is heated add all the below Ingredients.
· 1 tbsp Chana Dal
· 1 tbsp Coriander Seeds
· ¼ tsp Urad dal
· 1 tsp cumin seeds
· ¼ tsp methi / fenugreek seeds
· ½ tsp pepper
· ¼ tsp Fennel Seeds
· 4 Dry red chillies
· ¼ inch cinnamon
· 1tbsp Grated Coconut
And roast it well for 3 to 4 minutes or till nice aroma comes out.
3. Once it’s roasted allow it to cool, and transfer it into a mixer jar and make it into a fine powder and keep it aside.
For pressure cooking rice & dhal:
1. In the pressure cooker add washed rice and dhal together and add 5 ½ cups of water and cook it for 5 whistles. (rice & dhal should blend together & should be mashy) and keep it aside.
For making sambar:
1. Heat kadai buy adding 2tbsp oil.
2. Once the oil is heated add
· 12 -15 small onions
· 1 drum stick
· 1 carrot
· 5-6 beans
And sauté it for 2-3 minutes.
3. Now add tomato and sauté it for 1 minute.
4. Then add
· 1tsp Kashmiri Chili powder
· ½ tsp turmeric powder
· 1 cup tamarind water
· salt to taste
Mix it well and allow it to boil for 3- 4 minutes.
5. Now add¼ cup green peas and 3 tsp of bisi bele bath powder and mix it well and allow it to boil for 1 -2 minutes and switch off the stove.
6. Now sambar for bisi bele bath is ready.
Making bisi bele bath:
1. Bisi bele bath is nothing but mixing the prepared sambar, rice and dhal together.
2. In the cooker in which rice and dhal are cooked and kept, in that add the sambar little by little and mix it well.
3. Make sure the consistency of the rice and dhal should be mashy and after mixing it well with sambar it should be in flowing consistency.
4. Finally, add the tempering and serve it hot.
For tempering:
1. Heat a kadai by adding 1tbsp of ghee.
2. Once the ghee is heated add 1tsp mustard seed and ¼ tsp Urad dal and allow it to splutter.
3. Finally, add curry leaves and switch off the stove.
4. Now add this tempering to the bisi bele bath.
Now rich yummy bisi bele bath is ready to serve.
Serve it hot with potato chips or with potato fry or with any type of Papad you prefer.
Note:
1. If you’re keeping bisi bele bath in a hot pack you can mix and keep it some 2- 3 hours before. If not just mix it before serving.
2. Otherwise, as time goes it may become bit thick.
3. As I had used frozen green peas I add it at last while adding bisi bele bath powder.
4. If you’re using normal green peas add it while adding vegetables itself.
5. The reaming bisi bele bath powder can be stored in an airtight container box in the fridge for 1 month.
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