Bisi bele bath is one of most popular dish in Karnataka. The recipe is very similar to north Indian khichdi. In Kannada, bisi means hot, bele means daal and bath means rice hence the name. Rice and daal cooked along with veggie, spices, and jaggery makes this dish delicious. I am very fond of south Indian food and this is one of my favorite dish. The aroma of bisi bele bath masala, curry leaves, ghee and tamarind creates a craving for the food. You can use home made Bisi bele bath masala which gives an awesome freshness and taste to this dish but if not available, you could use store bought MTR Bisi bele bath masala powder. Bisi bele bath tastes best when served hot, topped with ghee along with papad and kara boondi.
Ingredients
For Rice & Vegetables
- 1 cup Rice
- 1/2 cup Toor daal
- 1/2 cup Franch beans chopped into 1 inch lengthwise
- 1/2 cup Green peas
- 1/2 cup Potato chopped
- 1/2 cup Carrot chopped
- 1 cup Onion chopped
- 1/4 cup Fresh Grated Coconut
- 1/3 cup Roasted peanut
- 1/4 cup Cashew nuts
Spices for Bisibelabath
- 3 tbsp Oil
- 4 tbsp Ghee
- 10 Fresh curry leaves
- 1 tsp Black mustard seeds
- 1/8 tsp chana daal & urad daal each
- 2 Whole red chili
- 3 tbsp Tamarind pulp
- 1/2 tsp Turmeric powder
- 1 tsp Broken jaggery
- 3 tbsp MTR Bisibelebath masala powder store bought
- Salt to taste
Instructions
- Keep all the ingredients ready. Cut all vegetables and keep them aside.
- Clean rice and cook in a rice cooker with 3 cups of water. Here, we need little soft rice so i have added 3 cup instead of 2 cups of water. Cook daal with 3 cups of water along with salt and 1/2 tsp turmeric powder for 3-4 whistle.
- Once its done, Mix cooked daal and rice together and keep it aside.
- Heat oil and 2 tbsp ghee in a pan at medium heat. Once its hot enough, add mustard seeds, urad daal and chana daal into it (Keep some mustard seeds and curry leaves for tempering). Once mustard seeds crackle, add red chili and curry leaves. Wait till curry leaves and chili gets light brown color. Add onions and little salt and saute it for 2 minutes. Add potato, carrot, beans and mutter(peas) and saute them for 3 minutes. Add Bisi bele bath masala powder and saute it for 1 more minute. Add tamarind pulp, coconut and jaggery, saute it for 30 sec. Turn off the heat.
- Mix fried vegetables in the mix of rice and daal which we had cooked earlier. In a rice cooker or cooker, add 4 cups of water and allow to cook at medium heat till vegetables gets cook very well. Stir it at times so it doesn't get stick to the bottom.
- Adjust the thickness by adding water to Bisi Bele Bath as per your taste. Once its done, turn off the heat and leave it covered.
- For tempering, Heat 2 tbsp ghee in pan, add rest of the mustard seeds. Once mustard seeds crackles, add 2-3 curry leaves and one chili. Wait for few sec or till chili gets brown color. Add roasted peanuts and cashew nuts and fry them for till slightly golden in color. Turn off the heat.
- Place the Bisibelabath in serving bowl, pour the tempering on it.
- Hot Bisi Bele Bath is ready to be served. Top of ghee while serving it along with Papad and khara boondi.
- Enjoy it with your family and friends for lunch or dinner.
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