April 18, 2024
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Bisi Bele Bath

wellhealthorganic.com Bisi Bele Bath: Bisi Bele Bath is a flavorful, nourishing, and wholesome dish made with rice, lentils, and vegetables, elevated with a blend of spices and nuts. Originating from Karnataka, this dish is a beloved staple in South Indian cuisine.

Bisi Bele Bath

  • Preparation Time: 1 hour
  • Cooking Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Cuisine: Karnataka
  • Course: Main Course
  • Diet: Vegetarian
  • Difficulty Level: Moderate

Ingredients:

For Cooking Rice:

  • 1 cup rice (Sona Masuri rice recommended)
  • 1/4 cup raw peanuts
  • 1/4 teaspoon rock salt or regular salt, to taste
  • 2.5 cups water

For Cooking Lentils:

  • 3/4 cup tur dal (pigeon pea lentils)
  • 1/2 teaspoon turmeric powder
  • 2 cups water

For Cooking Vegetables:

  • 1 medium-sized carrot (about 100-120 grams)
  • 18 to 20 French beans (about 80-100 grams)
  • 1/2 cup green peas (fresh or frozen, about 60-70 grams)
  • 3 to 4 small-sized brinjals (eggplants, about 80-100 grams)
  • 1 medium-sized onion or 2 to 3 shallots (about 80-100 grams)
  • 1 medium-sized tomato (about 80-100 grams)
  • 1 tablespoon tightly packed tamarind soaked in 1/2 or 2/3 cup warm water
  • 2 to 2.5 cups water
  • 1 cup water (to be added later, as needed)
  • 3 tablespoons Bisi Bele Bath Powder mixed in 1 cup water
  • 1/4 teaspoon rock salt or regular salt, for cooking vegetables
  • 1 teaspoon rock salt or regular salt, to taste
  • 2 tablespoons unsweetened desiccated coconut

For Tempering:

  • 3 to 4 tablespoons ghee or oil
  • 1 or 2 marathi moggu (kapok buds), optional
  • 1 teaspoon mustard seeds
  • 2 to 3 byadagi chillies or dry Kashmiri red chillies
  • 12 to 15 curry leaves
  • 1/4 teaspoon asafoetida (hing)
  • 18 to 20 cashews

Also Read: Kali Dal

Instructions:

Cooking Rice:

  1. Rinse the rice and peanuts thoroughly. Place them in a pan and add 2.5 cups of water.
  2. Soak the rice and peanuts for 20 to 25 minutes. Then add salt.
  3. Cook the rice on medium to medium-high heat until tender and all the water has been absorbed. Set aside.

Cooking Lentils and Vegetables:

  1. Soak the tamarind in warm water for 25 to 30 minutes, then extract the pulp and set aside.
  2. In a pressure cooker, cook the rinsed tur dal with turmeric powder and water until soft and mushy.
  3. In a separate pan, cook the chopped vegetables with salt and water until tender yet firm.
  4. Combine the cooked rice, lentils, and vegetables in the pressure cooker. Add water, tamarind pulp, Bisi Bele Bath Powder mixture, desiccated coconut, and salt. Simmer for 15 to 20 minutes until flavors blend.

Tempering Bisi Bele Bath:

  1. In a separate pan, heat ghee or oil. Add mustard seeds and let them crackle.
  2. Add marathi moggu, dry red chillies, curry leaves, cashews, and asafoetida. Fry until fragrant.
  3. Pour the tempering over the prepared Bisi Bele Bath and let it infuse for 5 minutes.
  4. Serve hot with potato wafers, banana chips, or papads. Optionally, top with ghee before serving.

Also Read: Paneer Khurchan

Notes:

  • Use short-grained or medium-grained rice.
  • Preferably use unpolished tur dal.
  • Adjust spices and seasonings to taste.
  • For a balanced flavor, add jaggery.
  • Cashews can be omitted if unavailable.
  • Substitute oil for ghee if desired.
  • Experiment with a variety of vegetables.
  • You can also cook rice and peanuts in a pressure cooker or Instant Pot. Adjust water accordingly.