Bisi Bele Bath is a famous hot lentil rice dish from Karnataka… just a different version of our sambar sadam!Typically sambar does not include any garam masala but this version includes some fragrant garam masala which gives that distinct taste. Though its termed one pot dish.. technically its doesn’t work… they all get very mushy and ends up like a kali or congee… so i like to cook each one of them separate to keep them veggies vibrant, firm and presentable… and here is how to make it!
Some similar dishes to try…
| Ingredients for Bisi Bele Bath Powder (BBB) | |
| Byadi Chillies | 8 *refer notes |
| Coriander seeds | 1 tablespoon |
| Cinnamon stick | 1/2 inch stick |
| Cloves | 4 |
| Marathi moggu / Kapok buds | 1 |
| Cumin seeds | 1 teaspoon |
| Fenugreek seeds | 1/4 teaspoon |
| Black peppercorn | 1 teaspoon |
| Toor dal | 1 teaspoon |
| Channa dal | 1 tablespoon |
| Urad dal | 1/2 teaspoon |
| Coconut flakes (fresh or dry) | 2 tablespoons *refer notes |
| Ingredients for Sambar | |
| Rice | 1 cup |
| Toor dal | 1/2 cup + 1 tablespoon (masoor dal) |
| Sambar Vengayam / small onions | 6 |
| Onion | 1/2 cup (chopped) |
| Tomatoes | 1/4 cup (chopped) |
| Green Capsicum | 1/2 cup (quartered) |
| Carrot, Green beans, Green peas, Potato, Cauliflower, Drumstick | 1 & 1/2 cup (mixed veggies of choice) |
| Tamarind extract | 2 tablespoons |
| Jaggery | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Salt | 1 & 1/2 teaspoon (kosher salt) |
| Coriander leaves | 2 tablespoons (chopped) |
| Curry leaves | 5 leaves |
| Ingredients for tempering | |
| Oil | 2 tablespoons |
| Ghee | 2 tablespoons |
| Dry red chili | 1 |
| Mustard seeds | 1 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Fenugreek seeds | 1/4 teaspoon |
| Asafoetida powder | 1/4 teaspoon |
| Curry leaves | 5 leaves |
| Cashews | 10 whole |
Lets see how to make this Bisi Bele Bath
Make the BBB powder – Dry roast all the ingredients from table-1 until nice aroma comes or to alight golden color. If using copra- add very little as its too strong(about 1 teaspoon grated) if using fresh coconut – dry roast till lightly golden. Let cool all these and grind together to make a fine powder. (always toast coconut separately as they get browned really fast)
Cook the rice – Pressure cook 1 cup of rice with 4 cups water & salt for 4 to 5 whistles and switch off.
Soak & Cook the dal – Soak dal 1/2 cup dal for 30 minutes and cook with 2 cups water for 3 whistles and switch off.
Soak Tamarind – Soak marble size tamarind in little water and get the thick tamarind extract and keep it aside.
Pre- cook the vegetables – Chopped carrot, potato, Cauliflower, green peas & Drumstick with enough water and pinch of turmeric. Cook them till soft but firm and retain the water in which you cook them.
Keep everything ready and now get into sauteing….
Heat oil and ghee in a kadai and start toasting the cashews until golden. Remove them from oil and keep them aside.
In the same oil splutter mustard seeds, fenugreek seeds, cumin seeds, dry red chili and curry leaves.
Sprinkle the asafoetida powder and start to saute big onion and sambar vengayams till lightly translucent. Followed by green capsicum along with jaggery and tomatoes.
Just saute lightly and switch off.
Now heat with the pressure cooker in which you cooked the rice. Add in the cooked dal. Now add the BBB powder, Tamarind extract, cooked vegetables along with its juice. Mix well to combine everything.
Now finally add the sauteed onion green capsicum along with the tempering and toasted cashews.
Check for salt, adjust consistency with some water (optional) and garnish with coriander and curry leaves. A little ghee for finishing touch… and switch off!
Notes
- Serves 4
- Byadi Chillies are very famous in Karnataka which are very mild but adds nice red color. You may use this chili to make this rice but if you can find then substitute with kashmir red chilies.
- Coconut flakes – you may use copra but they are too strong so use only a teaspoon. If using dry desiccated coconut you may use the above measure which needs to be lightly toasted, If using fresh grated coconut, then dry roast it till lightly golden.
- You may either use cashews or peanuts depending on your preference.
- 1 cup rice can easily feed 4 as it plumps up once its cooked, becomes quite filling.
- Ghee is a must here adds that final glossy touch.
2 Comments
Hello Mullai , can we pressure cook the rice and toor dal together like how we do for pongal ? Just trying to see if we can skip a step. Thanks for your feedback.
Hello there, yes ofcourse you can. The reason i cooked them separate is sometimes the toor dal that i get here stands separate inspite of cooking for 4 to 5 whistles,you may never know the quality of the dal, that why i cook them separate in case i can give few whistles extra to make sure they are cooked to a mushy state. You can alsways cook them together if you have a better quality dal. Thanks and I would really appreciate if do send me a click when you try. Thanks again!