Bisi Bele Bath


 

Bisi bele bath – probably the first dish that comes to anyone’s mind when they think of food from Karnataka. Bisi bele bath means ‘hot lentil rice’ in Kannada. Rice, pigeon pea lentil, vegetables cooked with freshly ground spices and finished with a generous helping of ghee or clarified butter – this dish ticks all the boxes. Tasty, healthy, nutritious and extremely flavourful.

To make bisi bele bath I first make the spice powder. I then cook rice and vegetables together and add boiled pigeon pea lentil along with spice mix. I then slow cook everything together and finish off with a simple tempering made with ghee.

Bisi bele bath spice mix is readily available in the market but making the spice mix at home makes the dish absolutely aromatic, flavourful and delicious. It is really simple to make it too. Do give it a try and let me know how you like it.

 

Bisi bele bath served with papad and raita

Bisi bele bath served with papad and raita

Ingredients:

Rice – 2 cups
Pigeon pea lentil of toor dal – 1.5 cup
Vegetables – 2 cups (I used potato, carrot, beans, hyacinth bean/avarekalu)
Raw peanuts – ¼ cup
Tamarind extract – 1 tbsp
Jaggery – a small piece
Salt to taste

For the spice powder:

Coriander seeds – 3 tbsp
Split black gram or urad dal – 2 tbsp
Cumin seeds – 2 tsp
Fenugreek seeds – 1 tsp
Dry red chilli – 6-7 or as per taste
Cinnamon – a small piece
Cloves – 4-5
Curry leaves – 5-6

For tempering:

Ghee – 4-5 tbsp
Mustard seeds – 1 tsp
Asafoetida or hing – a small pinch
Curry leaves – 4-5
Cashew – 4-5, broken

Method:

  1. To make the spice mix, dry roast all the ingredients on low-medium flame until they are aromatic. Grind into a fine powder and set aside
  2. Cook the rice with sufficient water and set aside
  3. Combine the peanuts, vegetables and toor dal. Cook until completely done (to reduce cooking time use a pressure cooker)
  4. Now mix it with cooked rice, tamarind extract, jaggery, spice powder, salt. Add some water to adjust the consistency if need. Simmer for 15 minutes (bisi bele bath is slightly runny and thin)
  5. To make the tempering, heat ghee and add mustard seeds. Once it splutters, add curry leaf, hing and cashew. Fry till the cashew is golden
  6. Add the tempering over the bisi bele bath and mix well
  7. Serve hot with papad and raita

 

Dry roast whole spices until aromatic

Dry roast whole spices until aromatic

 

Grind the spices into fine powder

Grind the spices into fine powder

 

Boil dal, peanuts and vegetables together

Boil dal, peanuts and vegetables together

 

Mix dal, vegetables, rice, spice mix and simmer

Mix dal, vegetables, rice, spice mix and simmer

 

 

Leave a comment

Your email address will not be published. Required fields are marked *