Karnataka(India) originated Bisi Bele Bath is very popular, rice based dish; which is cooked with lentil, vegetables, tamarind and flavored with spices. It gives complete satisfaction to taste buds.
For Rice-lentil cooking
- Basmati Rice-1 cup
- Tuar dal – 1/2 cup
- Moong dal – 1 tbsp
- Chana dal – 1 tbsp
For Bisi bele bath cooking
- Potato -1/2 cup chopped
- Salt – 1/2tsp(to test)
- Coriander leaves – 1tsp(finely chopped)
- Green pea – 1/2 cup
- Cooking oil/Ghee – 2 tbsp
- Carrot – 1/2 cup
- Tomato-1/2 cup chopped
- Sambar masala- 2 tsp
- Bisi bele masala – 2 tbsp(homemade)
- Tamarind pulp – 1/2 to 1 cup
- Onion – 1/2 cup finely chopped
- Green chili-1 tbsp finely chopped
- Ginger paste-1/2 tsp
- Juggary – 1 tsp optional
For Bisi bele bath tempering-
- Cloves -3 to 4
- Bay leaf – 1 to 2
- Mustard seed – 1 tsp
- Dry whole red chili-1-2
- Red chili powder – 1tsp
- Curry leaves – 7 to 8
- Cashew nut-4-5
Coriander leaves-1 tbsp finely chopped for garnishing
Step 1 -Wash and soak rice for 30-45 minute.
Step 2 – Add rice and tuar dal, moong dal, chana dal into pressure cooker. Cook it till it give 4 whistles after that for 2-3 minutes let it cook in simmer. Cool it and keep aside.
Step 3 – In pan add dry 1 red chili, 3 tsp whole dry coriander seed, 2 tsp roasted chana Dal, 2 tbsp coconut, 1/2 tsp, fenugreek seed, 2 clove, 2 cardamom, dry roast it for 1 minutes then grind it make fine powder. This is bisi bele bath masala. Keep aside for now.
Step 4 – Heat 1 tbsp oil in a nonstick pan add onion saute it then add ginger paste, all vegetables and cook for 2-3 minutes. Add tomato and keep cooking till it becomes soft completely. Add tamarind pulp juggary, bisi bele masala, sambar masala and mix. Add cooked dal rice and mix it properly. Cover it and cook for 2-4 minutes in low flame. Remove it from heat and keep aside.
Step 5 – Heat nonstick pan and add 1 tbsp ghee/oil. Add mustard seed when seed crackle add bay leaf, dry red chili, cashew nut, 2 clove, 2 cardamom, curry leaves. Pour this tempering into bisi bele bath and garnish with coriander leaves serve hot.
NOTE- In this recipe I have used basmati rice so dal and rice cooked together. You can also use small grain rice and in this case you have to cook dal and rice separately.