Spicy, traditional, authentic delicious dish from Karnataka, India. A typical rice and lentil combination dish with a generous mix of veggies, giving you lot of flexibility to choose from among a variety of vegetables. While rice, lentil and vegetables contribute the most to the nutrition factor; curry leaves, asafoetida and tamarind play dual roles to give not just nutrition but also that unique flavour. However, the secret behind the awesome taste of this dish lies in the spice powder.
Scroll down and get started….to discover more about this dish, also known as “Bisi Bele Huliyanna” or “Hot Lentil Sour Rice”.
Dish Type: South Indian Vegetarian Rice Variety
Time taken: 40 min
Serves: 4 persons
|Bisi Bele Baath topped by its famous side dish |
Khara Boondhi attracts fussy eaters better!
Rice 100 gms
Tur Dal 100 gms
Water 500 ml
Oil 1 tbsp
Turmeric pwd A pinch
Beans 50 gms (chopped to 1” long pieces)
Potato 1 no. (chopped to ½” cubes)
Double Beans 30 gms
Carrot 1 no. (chopped to 1” long pieces)
Knol khol 1 no. (chopped to 1” long pieces)
For preparing masala:
Tamarind paste 1 tbsp (or soak 1 lime size ball of tamarind and extract the juice)
Salt to taste 1 tsp
Spice powder 2 tbsp approx. (refer "Bisi Bele Baath Powder" recipe in this website)
Water 50 ml
Oil 2 tbsps
Mustard seeds 1 tsp
Bengal gram dal 1 tsp
Black gram dal 1 tsp
Asafoetida A pinch
Curry leaves 1 sprig
Onion 1 no. (chopped to ½” cubes)
Turmeric powder A pinch
Salt to taste 1 tsp approx.
Capsicum 1 no. (chopped to ½” cubes)
Tomatoes 2 nos. (chopped to ½” cubes)
Ghee 1 tbsp
Coriander leaves 2 tbsps
Wash rice and tur dal separately and thoroughly in water. Drain out the water.
Put 300 ml of water, washed toor dal, few drops of oil and a pinch of turmeric powder into a pressure cooker and keep it for boiling. When the dal is half cooked (this can be known by pressing the dal with your fingers. The dal just splits without getting mashed) add all vegetables, salt (listed above under “for cooking”) and washed rice. Mix them well; add another 200 ml of water. Now close the lid of the pressure cooker and let it cook upto 2 whistles. Switch off the flame. Let it cool.
Put tamarind paste in a bowl. Dilute it to juice consistency by adding 50 ml of water. To this add salt and bisi bele bath powder. Mix them well. Boil this mixture in a small thick vessel or skillet on low flame for 5 to 10 min. If the mixture becomes too thick, add some more water, mix well and again keep for boiling till it reaches “gojju” consistency.
By now, the pressure in the cooker would have subsided. Remove the lid. Add this boiled mixture into the cooker, stir the contents well and again boil it for another 10 min. Switch off the flame. While this is boiling, prepare the seasoning. For this,
Heat oil in to a kadai. Put mustard seeds. When they crackle, add bengal gram dal followed by black gram dal. When they turn golden brown in colour, add asafoetida, curry leaves, chopped onions, salt and turmeric powder. Sauté till onions turn transparent and golden brown. Now add chopped capsicum. Continue sautéing till capsicum is just cooked and feels crisp and crunchy. Don’t overcook capsicum. Now add chopped tomatoes. Stir for 2 or 3 min. till the tomatoes are slightly cooked and the rawness disappears. Do not overcook tomatoes either. Switch off the flame. Pour this seasoning on to the boiling bisi bele bhaath in the pressure cooker to form a top layer. Do not mix this till you start serving.
Garnish with ghee and finely chopped fresh coriander leaves.
Bisi Bele Baath is now ready.
Serve it steaming hot topped with a spoonful of ghee with fried papad, potato chips, fresh khara boondi, raitha or salad giving the baath cool company.
Tete - a - Tete:
Broken wheat may also be used in place of white rice. Similarly rice can be substituted by Poha or Avalakki. Poha needs to be soaked for about 30 min. before mixing and boiling with cooked lentil and veggies. Generally, green gram dal is used instead of tur dal while making Bisi Bele Baath using poha.
Ensure Tur dal retains its shape even after it is cooked.
Hard vegetables are preferred for this dish
Recipe contributed by nonagenarian Smt. Lalithamma Ramamurthy, an expert cook
Few other recipes contributed by Smt. Lalithamma Ramamurthy:
Heralekaayi Gojju (Citron Lime Sauce)
Pulgura (Huli Soppu) or Greens Chutney
Menthyada Hittu (Fenugreek Powder)
Recipes viewed here are a part of "Mangala's Potluck" section in this blog i.e., Mangala's Potpourri
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