Home Food Karnataka’s hot lentil rice Bisi Bele Bath is both healthy & delicious

Karnataka’s hot lentil rice Bisi Bele Bath is both healthy & delicious

Bisi Bele Bath is a lentil-rice dish similar to vegetable khichdi. This traditional Karnataka dish is simple yet healthy, and stomach-filling and can be enjoyed either at lunch or dinner.

Bengaluru, May 8, 2021: Bisi bele bath, a one pot vegetarian rice dish, is prepared in most Kannada speaking homes.

This authentic Karnataka dish is  no onion and no garlic option. The bisi bele bath is made with just rice, toor dal, bisi bele masala, copra or dried coconut and poppy seeds.

It’s a lentil-rice dish similar to vegetable khichdi. This simple yet healthy, and stomach-filling food can be enjoyed either at lunch or dinner.

Bisi bele bath is easy to prepare. First rice and lentils are steam-cooked individually and then they are cooked with mixed vegetables and spicy bisi bele bath powder.

Bisi-Bele-Bath-cover-ut
Image: Fooddiva.Com

Cooking time for Bisi bele bath

It takes 30 minutes to prepare.

One can enjoy this traditional comfort food of Karnataka with papad and raita.

It is also very popular in the hotels and tiffin centres of Karnataka. It’s served in almost every vegetarian restaurant.

Bisi-Bele-Bath-yoghurt-cover-ut
Image: Kitchenchimes

Ingredients for bisi bele bath

Bisi bele bath masala:

4 tsp coriander seeds

4 tsp chana dal

2 tsp urad dal

cumin-seeds-ut
Image: Healthline

1 tsp jeera / cumin

¼ tsp methi / fenugreek seeds

½ tsp pepper

3 pods cardamom / elachi

1 inch cinnamon / dalchini

4 cloves / lavang

2 tbsp dry coconut / copra

2 tsp poppy seeds / khuskhus

1 tsp sesame seeds / til

1 tsp oil

12 dried kashmiri red chilli

Few curry leaves

Pinch of hing / asafoetida

Other ingredients:

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Image: B-pes

½ carrot (chopped)

5 beans (chopped)

2 tbsp matar / peas

½ potato / aloo (cubed)

peanut-ut
Image: Verywell Health

2 tbsp peanuts

2 cups water

¼ tsp turmeric / haldi

1½ tsp salt

¾ cup tamarind extract

½ tsp jaggery / gud

½ onions (petals)

Dal-toor-ut
Image: Sharmis Passions

1 cup toor dal (cooked)

2½ cup rice (cooked)

1 cup water

1 tbsp ghee / clarified butter

beans-carrot-ut
Image: Food blog

For tempering:

2 tbsp ghee / clarified butter

1 tsp mustard / rai

1 dried red chilli

Pinch of hing / asafoetida

Few curry leaves

10 whole cashew / kaju

Bisi-Bele-Bath-ut
Image: Swasthi’s Recipes

Instructions

Bisi bele bath masala recipe:

  1. Dry roast 4 tsp coriander seeds, 4 tsp chana dal, 2 tsp urad dal, 1 tsp jeera, ¼ tsp methi.
  2. Dry roast till the spices turn aromatic, keep aside transferring to blender.
  3. Further dry roast ½ tsp pepper, 3 pods cardamom, 1 inch cinnamon, 4 cloves, 2 tbsp dry coconut.
  4. Dry roast till the spices turn aromatic, keep aside transferring to blender.
  5. Additionally, dry roast 2 tsp poppy seeds and 1 tsp sesame seeds. keep aside.
  6. Roast 12 dried Kashmiri red chilli and few curry leaves with a tsp of oil.
  7. Roast till the chillis puffs up and curry leaves turn crisp. Transfer to blender.
  8. Add in pinch of hing and grind to fine powder without adding any water.
  9. Bisi bele bath masala powder is ready. Store in a airtight container for longer shelf life.

Preparation of recipe

  1. In a large kadai take ½ carrot, 5 beans, 2 tbspmatar, ½ potato and 2 tbsp peanuts.
  2. Add 2 cups water, ¼ tsp turmeric and 1 tsp salt. Mix well.
  3. Boil for 8 minutes or till veggies gets half cooked.
  4. Add ¾ cup tamarind extract, ½ tsp jaggery and ½ onions.
  5. Boil for 10 minutes or till raw smell of tamarind disappears.
  6. Further add 1 cup of cooked toor dal and 2½ cup of cooked rice.
  7. Mix well making sure to break if there are any lumps present.
  8. Add 1 cup water or more adjusting consistency.
  9. Add 4 tsp prepared bisi bele bath masala, ½ tsp salt, 1 tbsp ghee and mix well.
  10. Cover and simmer for 20 minutes or till the rice and dal absorbs spices.
  11. Prepare the tempering by heating 2 tbsp ghee.
  12. Once the ghee is hot, add in 1 tsp mustard, 1 dried red chilli, pinch of hing, few curry leaves and 10 whole cashew.
  13. Saute and allow to splutter. Pour the tempering over bisibele bath.
  14. Give a good mix, and serve with boodi or mixture.

Also read: Chill it out with refreshing cold Gazpacho Spanish Soup

Notes:

  • Add vegetables of your choice, but make sure to cook vegetables, dal and rice separately and later mix and simmer for more flavours.
  • Shortcut:
    • Heat oil / ghee in the pressure cooker over medium-high heat.
    • Add veggies, salt, dal, rice and fry for a minute.
    • Add tamarind pulp, bisi bele bath powder, 5 cups of water and give a good stir.
    • Pressure cook for 2 – 3 whistles.
    • Prepare the seasoning and pour over prepared bisi bele bath.
  • Finally, you can store the left over bisi bele bath in the fridge and have it next day. It tastes even better.

By Ishita Surin

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