This Bisi Bele Bath recipe is hearty and comforting food from Karnataka, a South Indian state. It is the one of the most common recipe prepared in almost every households in south india, either for breakfast or lunch or even tiffin box, it is one of the most preferred rice recipe.
Ingredients
For Rice
- 1 cup rice
- ¼ cup raw peanuts
- ¼ teaspoon rock salt
- 2.5 cups water
Dal
- ¾ cup arhar dal
- ½ teaspoon turmeric powder
- 2 cups water
Veggies
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- 1 carrot carrot
- 20 french beans
- ½ cup peas
- 4 small brinjals
- 1 onion
- 1 tomato
- 1 tablespoon seedless tamarind
- 2.5 cups water for cooking the vegetables
- 3 tablespoon bisi bele bath masala
- ¼ teaspoon rock salt
- 2 tablespoon coconut
Tempering
-
- ghee
- 2 marathi moggu
- 1 teaspoon mustard
- 3 dry red chilies
- curry leaves
- ¼ teaspoon asafoetida (hing)
- 20 cashews
How to Cook Bisi Bele Bath
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Rinse and soak the rice and peanuts first. Add salt.
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Now cook the rice.
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Simmer till the rice grains are cooked well. The peanuts would also cook well.
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Soak tamarind in warm water for 30 mins.
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Extract the tamarind pulp.
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Add rinsed tuvar dal, turmeric powder and water. Cook for 9 whistles.
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Mash the dal and keep aside.
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Take the chopped veggies and 1/4 tsp salt in a kadhai.
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Cover and allow the veggies to cook.
Making Bisi Bele Bath
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Add the cooked rice, mashed daal and peanuts.
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Add the cooked vegetables. Add 1 cup water. Add tamarind pulp.
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Take the 3 tbsp bisi bele bath masala and 1 cup water in a pan.
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The masala tend to stick to the back of the spoon while stirring and add to the mixture.
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Now add this bisi bele bath and water mixture in the cooker.
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Add desiccated coconut. Add 1 tsp salt.
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Keep the cooker without the lid on the stove top and simmer on a low flame for about 25 mins.
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Heat ghee Crackle the mustard seeds and then temper the curry leaves, marathi moggu, dry red chilies, cashews and asafoetida till the dry red chilies change color.
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Put this in bisi bele bath. Stir and cover the cooker with its lid for about 5 mins.
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Later Serve the bisi bele bath with fried papads.
