Bisi Bele Bath Recipe
Bisi bele bhaath (Kannada: ಬಿಸಿ ಬೇಳೆ ಭಾತ್) is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot-lentil-rice in the Kannada language. It is also known as Bisi bele huliyanna. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a form of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad, papad or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala to be used for Bisi bele bath is now available off the shelf in grocery stores of India. Ready-to-eat satchets of Bisi bele bath can also be found. A restaurant famous for this dish in Bangalore is the Mavalli Tiffin Room.
• 100 gms Rice
|• Wash rice and dal separately, and soak them for 10 minutes.
• Put the dal on heat till half cooked.
• Soak the tamarind pulp and keep it aside.
• Roast all the spices. Mix them with coconut, turmeric powder, ginger and garlic paste.
• Now grind the mixture into a thick paste using a little water. Keep this masala aside.
• Heat the oil in a pan. Add mustard seeds and curry leaves to it.
• When the mustard seeds start spluttering, add the sliced onions and fry till soft.
• Add tamarind juice and 1 cup of water to the onions. Let the water boil.
• Now add the rice, frozen vegetables, tomatoes, half-cooked tuar daal, masala and salt to the boiling water. Cook it on a low flame till done.
• Garnish Bisi Bele Bhath with coriander leaves. Serve it hot with a dash of ghee. Can be served with Boild Egg or Pickle or Raitha or Appalams/Pappadams