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! |
For cooking:
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
For seasoning:
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)
For garnishing:
Ghee 1 tbsp
Coriander
leaves 2 tbsps
Directions:
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
Sambar Powder
Rasam Powder
Menthyada Hittu (Fenugreek Powder)
Recipes viewed here are a part of "Mangala's Potluck" section in this blog
Also view :
Snack Recipes
Dessert Recipes
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