Bisi Bele Bath translates to ‘hot lentil rice’ in the Kannada language. It is a popular dish available in South Indian restaurants all across Bangalore. It is made using rice, dal, vegetables and a good blend of spices. It is a wholesome and nutrition packed one pot meal. I have made the masala at home but you can buy of a reliable brand off the shelf from a grocery shop as it is available everywhere.
Serves: 4 to 5
Prep time: 15 minutes
Total time: 45 minutes
1 cup rice soaked
1 cup Tur dal (pigeon peas) soaked
¼ teaspoon haldi (turmeric)
Salt to taste
1 teaspoon sugar or Jaggery
¼ cup grated coconut
2 teaspoon oil
Tamarind of a lemon size soaked
10 Shallots (sambar onions) peeled
1 Tomato cubed
1 Drumstick peeled and cut into 3 inch pieces
6 to 8 French beans cut into 2 inch pieces
1 Carrot cubed
1 small Capsicum cubed
2 small Brinjal (optional)
Bisi Bele Bath Masala Powder
1 tablespoon Chana dal
1 tablespoon Urad dal
2 tablespoon dhania (Coriander seeds)
¼ teaspoon methi (Fenugreek seeds)
½ teaspoon jeera (cumin seeds)
½ teaspoon kali mirch (Black pepper corn)
10 to 15 whole dry red chilies
2 Javitri (mace)
3 Lavang (Cloves)
2 Elaichi (Cardamom)
1 inch sticks dalchini (Cinnamon)
½ teaspoon khus-khus (Poppy seeds)
1 teaspoon sarson (mustard)
½ teaspoon jeera (cumin)
1 dry red chilli broken in 2
A pinch of hing (Asafoetida)
2 teaspoon Ghee
- In a pan dry roast all the ingredients for Bisi Bele Bath Masala except khus khus on low heat till aromatic. Add the khus khus just before switching off the heat. Cool and grind to a powder. Keep aside.
- In a pressure cooker place rice, dal, salt, haldi and 8 cups of water. Cook for 2 to 3 whistles.
- Extract pulp from soaked tamarind and keep.
- In a pan place all the vegetables, ½ cup water and cook for 5 minutes. Add tamarind pulp and ½ teaspoon salt and boil till cooked.
- Grind 3 tablespoon roasted masala along with coconut to a paste by adding just enough water to grind.
- Heat oil in a pan, add onions and stir for 2 minutes, add tomatoes and the paste. Sauté for 2 to 3 minutes, add the boiled vegetables, Jaggery and mix well and cook for 2 more minutes.
- Open the lid of the pressure cooker, add the vegetables and stir well. Check the salt and spice. At this stage more masala can be added if desired.
- Check the consistency and add water if required as this has to be cooked together for 3 to 4 minutes for the flavors to blend well.
- In a small pan heat ghee, add jeera, sarson, and then add hing, curry leaves and chilli.
- Pour on the cooked bath. Mix well.
- Serve hot with Kara boondi and poppadum’s.