Wednesday, April 22, 2015

Bisi Bele Bhaat


Today, I will be sharing with you all a delicious and healthy recipe of BISI BELE BHAAT which translates to HOT LENTIL RICE . Bisi Bele Bhaat is a popular rice-lentil-vegetable based dish that belongs to the Karnataka cuisine. But believe me, each region within the state prepares it in a slightly different way. I will be sharing a recipe to prepare this delicious and healthy rice preparation from scratch. This is how my mum makes it and I have grown up eating it ,enjoying it and now, I too make it the same way.




INGREDIENTS:
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Serves : 4
  • Raw rice : 1.5 cups (Basmati rice or Sona masoori rice)
  • Tuvar Dal / Split pigeon peas : 1/2 cup
  • Oil : 1 tsp
  • Turmeric Powder / Haldi : 1/4 tsp
  • Tamarind : 20 grams
  • Green peas : 1/2 cup
  • Green Beans : 1 cup (1 inch pieces)
  • Carrots : 1 cup (cubed)
  • Corn : 1/2 cup
  • Turmeric Powder : 1/4 tsp
  • Jaggery powder : 3-4 tbsp (adjust according to taste)
  • Asafoetida / hing : 1/4 tsp
  • Salt as per taste
For the BISI BHELE BHAATH spice mix you need:
  • Urad dal / Black gram : 4 tsp
  • Chana dal / Split Bengal Gram : 2 tsp
  • Coriander seeds : 2 tsp
  • Cloves : 6
  • Cinnamon sticks : 2 one inch pieces
  • Green cardamom / elaichi : 4
  • Cumin seeds / jeera : 1/4 tsp
  • Fenugreek seeds / Methi seeds : 1/4 tsp
  • Black peppercorns : 1/2 tsp
  • Dry dessicated coconut powder : 1/4 cup
  • Dry red Byadgi chillies : 10 
  • Oil : 1 tsp
For the tempering:
  • Ghee / Clarified butter : 1 tbsp
  • Urad dal / Black Gram : 1 tsp
  • Mustard seeds : 1 tsp
  • Cashewnuts : 10-15 (You can use peanuts instead)
  • Curry leaves : 5
  • Dry red chillies - 2 (broken)
PROCEDURE:
  • To prepare the spice mix: Dry roast urad dal, chana dal, coriander seeds, cumin seeds, cloves, black peppercorns, fenugreek seeds, green cardamom and cinnamon in medium heat. Once done, set it aside. Now dry roast the dry dessicated coconut on low heat. Take care not to burn the coconut. Set it aside. Lastly heat 1 tsp oil and fry dry red chillies. Now grind all the ingredients together to get a fine powder using a Dry grinder or coffee grinder.





  • Bring enough water to boil in a large vessel. Add washed rice and reduce the heat. Cook until the rice is soft. Turn off the heat and drain the water. Set this rice aside. 

  • Take washed lentils, add 1.5 cups of water, 1/4 tsp turmeric powder and 1 tsp oil. Pressure cook the lentils for about 3 whistles. Set it aside. (You can cook the lentils directly on the cook top but it will take a much longer time).

  • Cook the vegetables (carrots, green beans, peas and corn) in 4 cups of water. 

  • While the vegetables are getting cooked, soak the tamarind in half a cup of hot water. Add 1/4 tsp salt to it and let it soak. After about 20 minutes,mash the tamarind a little with your fingers and then extract the pulp. Separate the tamarind pulp/ water. Set it aside. 

  • Once the vegetables are cooked, add in the tamarind extract/water , jaggery and the BISI BELE BHATH spice mix. Cook for 5 minutes. 


  • Add in the lentils and mix well and cook for 5 minutes.


  • Add in the cooked rice. If you think, the consistency is too thick then add some water to get the consistency right.


  • Add the salt and asafoetida and mix well.Once the rice-lentil-vegetable mixture is attained the right consistency, turn off the heat.

  • To prepare the tempering, heat 1 tbsp of ghee. When hot, add the cashew nuts. When the cashewnuts have slightly changed in color, add the mustard seeds, urad dal seeds / Black gram, dried red chillies and curry leaves. When the seeds start to splutter, add this tempering to the prepared hot Bisi bele bhath..

  • Serve piping hot Bisi Bele Bhath with poppadams.
  • This dish can be made GLUTEN FREE by skipping the asafoetida




26 comments:

  1. Its Mouth Watering dear!!!Loved it and beautiful presentation!

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  2. Bisibelabath looks really really tempting..I love this rice to the core.Veggies,lentils and rice in one go.

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  3. Most authentic dish..I can feel the taste..yumm

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  4. its a curry dish?...looking interesting..instead of using tamarind can we use dry mango powder?
    http://www.flavourbasket.com/

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    1. Tamarind is essential to get the perfect taste..Thanks for stopping by:)

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  5. Yum yum, love to have this with beans thoran and pappadam, ur look too too tempting.

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  6. Looks good! You haven't added onion & tomato ? Are they not needed?

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    1. Some versions add onion and tomato. This is how my mum makes and she doesnot use onions or tomato.. Thanks Mahi:)

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  7. Bisi bele bhat look delightful with nice presentation.

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  8. The all time fav in my family. My sibling simply love when mum makes. Me? perhaps once a while. Definitely it look so tempting.

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  9. Lovely presentation. It looks yummy dear. Love it :)

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  10. This looks lovely and simply mouth-watering, Shubha!! Beautifully presented! :D

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  11. Beautiful presentation, Shubha! I love this dish and always, this name "bisi bele bhaat" sounds so intriguing to me! thanks for sharing recipe! yumm!

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  12. This is a favourite at home shubha:)...Loved it ..Looks very delicious..You tempted me..Pass me the bowl plzz:)

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  13. wonderful bisibele bath dear Shubha. So delicious!
    Always a favorite. This is tempting me to prepare some ASAP!

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  14. Absolute favorite from my days living in southern India. Just amazing how many beautiful flavors and spices this dish has! Love the recipe...

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  15. I had some delicious bisi bele bhaat made by your hubby a long time ago! :-D It had a great spice blend, which I had been meaning to ask you about - I'll have to tell you whose version is better when I try this recipe out! ;-)

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