Bisi bele bath recipe | Bisibelabath recipe
Bisi bele bath recipe | Bisibelabath recipe – A Karnataka special piping hot lentils and rice dish made with few vegetables and freshly ground powder. Also called the sambar sadham but the actual Tamil style sambar sadham is little bit different from this one. This can be easily made with the store bought bisibelebath powder. But this recipe is from the scratch.
Since we make it only once in a while, I prefer grinding the bisi bele bath powder it fresh rather than storing the masala. This is not a good option for lunch box because it tastes best when had piping hot. As it cools down, the rice tends to get thicken and might be dry by noon.
Every time I choose a recipe, I make sure the recipe is authentic rather than the latest versions. Luckily I got this recipe from my moms very old cookbook that was dated 1980’s.
Tips to make bisi bele bath
Prepare the curry sauce thin and also prepare the dal and rice well ahead of adding the curry to it. Make it more thin, as it tends to thicken when it cools. When it gets thicken before serving, then add hot water and mix it before serving.
Yes, we can use store bought and as far as i have tried, MTR tastes good. While, freshly made tastes best always.
We can use carrots, potatoes, beans, broad beans, chow chow. Usage of capsicum/ peas/ cauliflower can be avoided.
A slight crunch of the vegetables in the rice adds more taste to it. When cooked along with rice, one point is it almost gets mashed up. second is, you cant mash the rice and dal when vegetables are cooked together. Hence its always advisable to cook it separately.
karnataka style Bisi bele bath video recipe
Bisibelabath recipe
Bisi bele bath recipe
Ingredients
To cook rice & dal
- 3/4 cup rice
- 1/2 cup tur dal
- 3 cups water
- salt to taste
- 1 tbsp ghee
to roast and grind
- 1/2 tsp oil
- 1/2 tsp mustard seeds
- 1 inch cinnamon
- 2 no cloves
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 2 tbsp chana dal
- 2 tbsp urad dal whole
- 2 tbsp coriander seeds
- 2 no kapok buds
- 6-7 no red chillies byadgi/guntur
- 6-7 no gundu chillies
- 1/2 tsp poppy seeds
- 1/2 cup desiccated coconut
For curry
- 1 cup mixed vegetables carrots/beans/broad beans/potatoes
- 1/8 cup small onions
- salt to taste
- 1/2 cup tamarind water
- 1/2 tsp turmeric powder
- 1 tsp jaggery
tempering
- 1 tbsp ghee
- 1 tsp mustard seeds
- 1 large pinch hing
- 1 no red chilli
- 8-10 nos cashews broken
Instructions
- Wash and add the rice and dal in a cooker. add 3 cups water and pressure cook for 5-6 whistles.
- put off flame. let the pressure settle down. once it settles, add salt, hot water and ghee. mix well until it is lump free and thin
- To prepare the powder, roast and grind the ingredients listed under the "to roast and grind" section. add all the ingredients except coconut. roast until reddish. take it to the blender. add coconut again and roast till reddish. take it in the same blender and grind to fine powder.
- In the same pan, cook the vegetables with salt and water until soft.
- add tamarind extract, turmeric powder and let it boil.
- when it boils, add the prepared powder and jaggery.
- Add more water to adjust the consistency. mix well and let it boil.
- Put off and add the sauce to the cooked rice dal mix. mix well.
- For tempering: heat ghee and add mustard seeds, red chillies, hing and cashews. fry till cashews are reddish.
- add the tempering to the bisibelebath and mix.
- serve the rice piping hot.
Video
How to make bisi bele bath
cooking the rice and dal
Measure 3/4 cup rice and 1/2 cup tur dal. Wash it well until water runs clear. In a pressure cooker, take the washed rice and dal together. Add 3 cups of water to it. pressure cook for 5-6 whistles and let the pressure settle down.
making the powder
Measure and keep all the ingredients for the masala powder ready. Heat pan with very little oil and start adding all the ingredients one by one. Mustard, cinnamon stick, cumin seeds, cloves, fenugreek seeds, chana dal, urad dal, Coriander seeds, red chilies, Marathi mokku(kapok buds), and saute everything together until it turns reddish. Keep the flame low-medium.
Lastly add khus khus/poppy seeds and mix again for few seconds. Let the mixture cool down completely. Take it in a blender.
In the same pan, add grated coconut and fry till reddish. Take it along with the other spices. Grind to a fine powder and keep it aside.
cooking the vegetables
Again in the same pan. add all the vegetables, small onions, salt and water. Let the vegetables cook until it is just cooked. Need not get cooked until mushy.
To the cooked vegetables, add tamarind water, turmeric powder and let it come to a boil.
Making the sauce
Add the prepared bisibelebath powder and a small quantity of jaggery to neutralize the taste of the curry.
Add warm water and let the curry be thin. Its ok to be little thin than usual sambar as we are mixing it with rice and dal, its gets fine. Let the curry boil for few minutes. Our bisibelebath sauce is ready.
Preparing the rice and dal
Before we could add the sauce to the cooked rice and dal, we need to prepare it. Open the cooked rice and dal. mash it well, add salt, warm water and mix it until lump free.
It has to be thin and lump free. lastly add ghee and mix again. Now, our rice and dal is ready.
Mixing the sauce and rice
At this stage, pour the bisibelebath sauce into the prepared rice and dal.
Start mixing it until it gets well blended. Heat it up for few minutes until well combined. You can add more water if needed to bring it up to the right consistency.
serve the bisibelebath with papad/pickle/curd/stir fries.
