Bisi Bele Bath is a delicious complete and good meal of rice, lentils, and vegetables. It is quite possibly the most famous traditional dish from Karnataka cuisine. Bisi Bele Bath is well known to get it so quickly in the South Indian cafés in Bangalore.
What Is Bisi Bele Bath?
Bisi Bele Bath is a famous dish made with rice, lentils, blend veggies, and an extraordinary flavor powder known as Bisi bele bath powder. Bisi in Kannada means hot (temperature), bele means lentils, and bath is a gooey dish. It is otherwise called Bisi bele huli anna in some parts of Karnataka. Huli implies acrid, and anna is rice.
Bisi bele bath is dal and rice cooked along with tamarind and spice powders. It tastes best when prepared in ghee and served piping pot.
Preparation Time: 1 Hour; Cook Time: 20 Mins; Total Time: 1 hour 20 Mins
For The Rice
- 1 cup ordinary rice ( used Sona masoori rice)
- ¼ cup crude peanuts
- ¼ teaspoon rock salt (consumable and food grade) (sendha namak)
- 2.5 cups water for cooking the rice
For The Dal
- ¾ cup arhar dal or tuvar dal
- ½ teaspoon turmeric powder
- 2 cups water
Cooking Veggies For Bisi Bele Bath
- One medium carrot or 100 to 120 grams carrot
- 18 to 20 French beans or 80 to 100 grams of French beans
- ½ cup peas (matar) or 60 to 70 grams of peas
- 3 to 4 little brinjals (baingan or aubergine) or 80 to 100 grams baingan
- One medium onion or 3 to 4 shallots or 80 to 100 grams onions or shallots
- One medium tomato or 80 to 100 grams tomatoes
- One tablespoon firmly pressed seedless tamarind absorbed ½ or ⅔ cup water.
- 2 to two and a half cups water for cooking the vegetables
- 1 cup water added later
- Three tablespoons Bisi bele bath masala broke up in 1 cup water
- For cooking, vegetables add 1/4 tsp rock salt
- One teaspoon of rock salt (edible and food grade) added later or add as required.
- Two tablespoons unsweetened dried up the coconut.
For Tempering Bisi Bele Bath
- 3 to 4 tablespoon Ghee or oil
- 1 or 2 Marathi moggu (optional)
- One teaspoon mustard
- 2 to 3 dry red chilies
- 12 to 15 curry leaves
- Dell Supported by Dell
- Military Tested
- ¼ teaspoon asafoetida (hing)
- 18 to 20 cashews
Follow The Instruction To Prepare:
Cooking Rice for Bisi Bele Bath:
- Rinse the rice and peanuts first. Add 2.5 cups of water.
- Splash both rice and peanuts for 20 to 25 mins. Add salt.
- Keep on the burner and cook the rice.
- Whenever required, at that point, you can add some more water while cooking the rice.
- Heat to the point of boiling, and afterward lower the flame.
- Stew till the rice grains are cooked well. The peanuts would likewise cook well. Cover and keep to the side.
Cooking Lentils And Veggies:
- Soak 1 tbsp. Tightly pressed tamarind in 1/2 or 2/3 cup warm water for 25 to 30 mins.
- Later press and concentrate the tamarind mash.
- In a pressure cooker, add washed tuvar dal/pigeon pea lentils, turmeric powder, and 2 to 2.5 cups water.
- Pressure cooker cook for 8 to 9 whistles or till the dal is cooked soft.
- When the pressure settles down all alone, crush the dal and keep to the side.
- In another container, take the chopped veggies and 1/4 tsp salt. Pour 2 cups of water and blend.
- Cover and permit the veggies to cook till they are cooked and still hold their shape.
Making Bisi Bele Bath
- Presently in the cooker with the squashed dal, add the cooked rice and peanuts.
- At that point, add the cooked vegetables alongside its stock. Mix softly.
- Add 1 cup water. Add tamarind mash. Mix everything great, taking care the rice grains don’t break.
- Presently in another dish or bowl, take the 3 tbsp of masala and 1 cup water.
- Mix quite well. The masala will, in general, adhere to the back of the spoon while mixing, so scratch it off and add to the mixture.
- Presently add this Bisi bele bath + water mixture to the cooker.
- Add dried up the coconut. Add 1 tsp salt or as required. Mix well.
- Keep the cooker without the cover on the burner and stew on a low fire for around 20 to 25 mins. Add more water whenever required. Continue mixing frequently. The crude smell of the tamarind needs to disappear, and every one of the flavors ought to be mixed well. Cover and keep to the side once done.
Tempering Bisi Bele Bath
- In another container or the tadka (treating) skillet, heat ghee or oil first. Pop the mustard seeds and temper the curry leaves, Marathi moggu, dry red chilies, cashews, and asafoetida until the dry red chilies change the tone cashews turn a light golden. Try not to burn the flavors.
- Pour this tempering in the pre-arranged Bisi bele bath. Mix and cover the cooker with its top for around 5 mins, so the tempering flavors inject in the Bisi bele bath.
The fragrance of Bisi Bele Bath rice would penetrate the house and spread to the neighbors’ house! So be set up to serve excluded visitors! This exemplary dish has a one-of-a-kind flavor and is a bit hot, a bit tangy, and somewhat sweet all in one go. Serve these with potato or banana chips or fried papads. Your smooth, heavenly Bisi Bele Bath is prepared. Enjoy!