Bisi bele bath (curried lentils and rice)
Bisi bele bath, that literally translates to hot lentils and rice, is a popular recipe from Karnataka that also happens to be a house favorite. This rice recipe is easy to make, delicious and extremely comforting
Equipment
- Pressure cooker
- Shallow cooking pot with lid
Ingredients
- 1 cup short grained rice* or any other Indian rice variety
- ¾ cup toor dal washed throughly
- 1 cup mixed vegetables carrots, peas, drumsticks, French beans
- 2-3 fresh chilis
- 6-8 curry leaves
- 1 tbsp turmeric powder
- 1 tsp asafetida hing
- 1 tsp mustard seeds
- 2 tbsp tamarind pulp
- 2-3 tbsp cashews
- 2-3 tbsp ghee
- 2-3 tbsp oil
- salt to taste
For the bisi bele bath powder
- 2 tbsp chana dal
- 2 tbsp urad dal
- 4-5 dry red chilis
- 3-4 cloves
- 2-3 green cardamom
- 1½ inches cardamom
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 2-3 tbsp coriander seeds
- 1 tsp poppy seeds
- 1 tsp mustard seeds
- 1 tsp methi seeds fenugreek seeds
- 1 tsp turmeric powder
- ½ tsp asafetida
- 1 tsp nutmeg powder
- ½ cup grated coconut roasted
Instructions
- Cook/pressure cook the toor dal along with 1½ cups water, ½ tsp turmeric powder and a tsp of salt until throughly cooked. Remove and keep it aside
- Cook the rice with 2 cups water, remove and set it aside
To make the bisi bele bath spice mix
- Dry roast the chana and urad dals over medium heat, until light brown in color and fragrant. Remove and set aside
- In the same pot, over medium heat, add all the other ingredients listed under bisi bele bath powder (except the coconut and turmeric powder). Keep stirring and dry roasting until fragrant (about 5-7 minutes). Remove and let the spices cool down
- Transfer the dals, roasted spices, turmeric and the coconut in a mixer/blender and grind to a fine powder
- Heat a cooking pot with the oil and splutter the mustard seeds and then stir in the curry leaves and the asafetida powder
- Add the spice mix, a cup of water and the tamarind pulp, mix well and let it simmer. Now add the vegetables and simmer for 5-7 minutes
- Add the cooked dal and the rice along with ½ cup hot water. Mix well and let it cook on low flame for 7-8 minutes. Check for salt and adjust as needed
- Turn the heat off and prepare the tempering by heating the ghee in small pan. Fry the cashews until golden brown and lace the cooked rice with them
- Serve your delicious bisi bele bath hot alongside raita, pickle and papad for a fulfilling meal. Enjoy!
Notes
- *I have used sona masuri rice for the recipe
- If using fresh vegetables, cut them in cubes and pre-cook by boiling them in salted water before proceeding to make the bisi bele bath
- 1 cup - 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon