Bisi bele bhath is a spicy, rice-based dish with origins in the state of Karnataka, India.Bisi bele bhath, which translates to ‘hot lentil rice dish’ in Kannada language, is a wholesome meal. It is said to have originated in the Mysore Palace and Vellore fort and from there spread across the entire states.
The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (arhar) , rice, ghee and vegetables. Spices like nutmeg, asafoetida, curry leaves and tamarind pulp contribute to its unique flavour and taste. Some versions of the dish are prepared with up to thirty ingredients.
It is served hot and sometimes eaten with chutney, boondi, salad, papad, or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala used is available off the shelf.
To make this dish you can use store bought masala or make it at home. I am also sharing the masala recipe below. Rice and dal can be cooked together or separately ( i cooked it together). You can adjust the level of spice according to your taste. The dish might get thick after sometime, you can add boiling hot water and a tsp of ghee to adjust the consistency.
For masala you need:
4/5 dried red chillies
1inch cinnamon stick
3 cloves
1 tsp cumin
1tsp urad dal
1tsp chana dal
1/2tsp methi dana
2tbspn coriander seed
2tbsp dessicated cocunut
Dry roast the ingredients and blend it into fine powder. You can store this masala in a dry bottle for later use.
Ingredients for making bisi bele bhath
1/2 cup rice
1/4 cup arhar dal
1onion finely chopped
1lemon sized ball of tamarind soaked in water
salt to taste
1tsp turmeric powder
1tbsp ghee
1/2cup mixed vegetable chopped (potato,peas,beans Carrot, capsicum)
For tempering:
1tbspn ghee
1sprig curry leaves
8-10 cashewnuts
5-6 peanuts
2 dried red chillies
a pinch of asafoetida (hing)
1/2 tsp mustard seeds
Method:
Rinse rice and dal Thoroughly in water. Soak them in water for an hour. Boil them together or separately adding salt and turmeric powder. Rice and dal must be soft.
In a pan add ghee and saute onions till translucent. Add chopped vegetables and cook till done. Take out juice of the soaked tamarind and add it to the cooked vegetables.
Add 2tbsp of bisi bele bhath powder amd mix well. Add cooked rice and dal, mix ver well. Add water if required and cook for 5 mins and let the powder incorporate well in the rice. Check for salt and add if required. Donot thicken much, it will thicken further after cooling.
Prepare the tempering in another pan. Add ghee, dried red chillies and hing. Splutter mustard seeds. Then add curry leaves and the nuts. Let the nuts cook till brown. Pour it over the cooked rice.
Serve hot with potato chips and raita.
For quick potato chips, peel the potatoes and using the same peeler peel thin slices of potatoes. Wash them with water and spread on a cotton cloth and let it dry in sun for about 2 hrs. Fry and sprinkle chaat masala and chilli powder. Store it in an airtight container for later use.
MY HEAD OVER MEALS 