This is a rice based nutirtious dish which has its origin in the sate of Karnataka (India). The presence of different kinds of spices and veggies along with the lentils and rice gives a nice flavor. This is a kid friendly dish and especially kid who are reluctant to eat veggies, bisibelebath is a good option. Bisi- bele-bath is actually a phrase in Kannada which means "Hot- Lentil-Rice" and bisi- bele-huli-anna means "Hot-lentil-Tamarind-Rice. Now lets get on to how to cook this dish.
Ingredients:
Rice- 1 cup
Toor dal(lentil)- 1/2 cup
mixed veggies - 2 cups (carrots, string beans, peas, potato, chayote squash, drumstick)
Tomato- 1
Tamarind- 1 golf ball size
turmeric- 1/2 tsp
salt to taste
To roast & grind:( bisibelebath powder)
corriander seeds- 3 tsp
cumin- 1 tsp
black peppercorns- 1/2 tsp
fenugreek seeds- 1/2 tsp
red chillies- 6 (adjust to taste)
cinammon- 2 (1inch)
cloves- 4
Marati moggu- 3
chenna dal- 1 tsp
urad dal- 2 tsp
coconut- 1/2 cup (preferably dry)
oil/ ghee(clarified butter)- 1 tsp ( for roasting)
seasoning
mustard seeds- 1 tsp
cumin seeds- 1/2 tsp
curry leaves- 1 string
cashews- 10
peanuts- 10 (optional)
urad dal- 1tsp
hing 1/4 tsp
Clarified butter/ Ghee- 3 tbsp
Method:
Boil the rice, vegetables, dal turmeric with 6 cups of water in a pressure cooker.
Soak the tamarind in water to get 1/2 cup extract. Roast and grind the spices. Once the rice with dal is done add the tamarind juice, salt, bisibelebath powder bring it to boil on a medium flame for 5 minutes. Add 1/2 cup of water if necessary. Turn off the heat. Heat ghee in a small wok. Add mustard, urad dal, chennadal, jeera, cashews peanuts and fry them to make sure that the nuts are not burnt. When the mustard and jeera crack add hing and curry leaves and season it over the bisibelebath. Piping hot bisibelebath is usually served with raita and papad.
Ingredients:
Rice- 1 cup
Toor dal(lentil)- 1/2 cup
mixed veggies - 2 cups (carrots, string beans, peas, potato, chayote squash, drumstick)
Tomato- 1
Tamarind- 1 golf ball size
turmeric- 1/2 tsp
salt to taste
To roast & grind:( bisibelebath powder)
corriander seeds- 3 tsp
cumin- 1 tsp
black peppercorns- 1/2 tsp
fenugreek seeds- 1/2 tsp
red chillies- 6 (adjust to taste)
cinammon- 2 (1inch)
cloves- 4
Marati moggu- 3
chenna dal- 1 tsp
urad dal- 2 tsp
coconut- 1/2 cup (preferably dry)
oil/ ghee(clarified butter)- 1 tsp ( for roasting)
seasoning
mustard seeds- 1 tsp
cumin seeds- 1/2 tsp
curry leaves- 1 string
cashews- 10
peanuts- 10 (optional)
urad dal- 1tsp
hing 1/4 tsp
Clarified butter/ Ghee- 3 tbsp
Method:
Boil the rice, vegetables, dal turmeric with 6 cups of water in a pressure cooker.
Soak the tamarind in water to get 1/2 cup extract. Roast and grind the spices. Once the rice with dal is done add the tamarind juice, salt, bisibelebath powder bring it to boil on a medium flame for 5 minutes. Add 1/2 cup of water if necessary. Turn off the heat. Heat ghee in a small wok. Add mustard, urad dal, chennadal, jeera, cashews peanuts and fry them to make sure that the nuts are not burnt. When the mustard and jeera crack add hing and curry leaves and season it over the bisibelebath. Piping hot bisibelebath is usually served with raita and papad.
