Bisi Bele Bath

I dont know from when I had this craving for Bisi bele Bath....... Guess it was sometime in my school days at Bangalore. Many friends would bring in a different tasting Bisi bele bath in their tiffin boxes!!! Having tasted so many versions I have now arrived at this yummy version of the Bisi bele Bath. In kannada Bisi means hot, Bele is dhal and bath is rice. Traditionally it is called Bisi Bele Huliyanna in Karnataka. It has lots of veggies, it is spicy and served piping hot with a dollop of ghee on top.... Ohhhh great:-))

   Preparation Time: 10-15 minutes        Cooking Time: 20-25 minutes  

Serves 4-5

Ingredients:
•  Rice   1 cup
•  Toor dal     1/2 cup
•  Carrot    1 chopped
•  Peas    1/4 cup
•  Potato    1 chopped
•  Beans 10-12
•  Cauliflower      1 cup diced
•  Sambhar Onions (shallots)    1 cup
•  Tamarind-small lemon sized ball
•  Salt to taste
   
For the masala:
•  Oil-1 tbsp
•  Coriander seeds 1 tbsp
•  Red Chillies 10
•  Fenugreek Seeds-1/2 tsp
•  Methi seeds 1/2 tsp
•  Cinnamom Stick 2-3 pieces
•  Grated copra 1 1/2 tbsp

For seasoning:
•  Oil 3 tbsp
•  Ghee-2 tbsp
•  Mustard seeds 1 tsp
•  Curry leaves-a few
•  Hing-a pinch
•  Turmeric powder-1/4 tsp
•  Coriander leaves- to garnish

Method:
Step 1:  Soak tamarind in warm water and extract the juice. About 1 1/2 - 2 cups.
Step 2:  Wash the rice and dhal and soak them for 15mins in water. Drain and add fresh water and put in a large pressure cooker along with the carrots, beans, potatoes and cauliflower. Cook till done.
Step 3:  Heat oil in a kadai and roast to a light brown the ingredients given above for the masala. A nice flavor starts coming when it is roasted.
Step 4:  Grind it to a coarse paste when cool. Keep aside.
Step 5:  In the same kadai add the oil and ghee for seasoning and add the mustard seeds. Let it splutter and then add the shallots (baby onions/sambhar onions), fry till lightly browned. 
Step 6:  Add turmeric powder, ground masala, stir well and then add the tamarind juice (appx 1 1/2 - 2 cups).  Add about 1 1/2 tsp of salt and the peas and let it simmer. 
Step 7: In case Tamarind juice is less you may add some water. When it boils well add it to the cooked rice-dhal-vegetable mix.
Step 8:  Mix well and allow to  simmer on a slow flame. When it gets nice and piping hot, garnish with coriander leaves. Drizzle 1 tbsp ghee and mix well. 

To Serve:
Serve hot with raita and baby potao fries.Potato chips too!!

I dont know from when I had this craving for Bisi bele Bath....... Guess it was sometime in my school days at Bangalore. Many friends would bring in a different tasting Bisi bele bath in their tiffin boxes!!! Having tasted so many versions I have now arrived at this yummy version of the Bisi bele Bath. In kannada Bisi means hot, Bele is dhal and bath is rice. Traditionally it is called Bisi Bele Huliyanna in Karnataka. It has lots of veggies, it is spicy and served piping hot with a dollop of ghee on top.... Ohhhh great:-))

   Preparation Time: 10-15 minutes        Cooking Time: 20-25 minutes  

Serves 4-5

Ingredients:
•  Rice   1 cup
•  Toor dal     1/2 cup
•  Carrot    1 chopped
•  Peas    1/4 cup
•  Potato    1 chopped
•  Beans 10-12
•  Cauliflower      1 cup diced
•  Sambhar Onions (shallots)    1 cup
•  Tamarind-small lemon sized ball
•  Salt to taste
   
For the masala:
•  Oil-1 tbsp
•  Coriander seeds 1 tbsp
•  Red Chillies 10
•  Fenugreek Seeds-1/2 tsp
•  Methi seeds 1/2 tsp
•  Cinnamom Stick 2-3 pieces
•  Grated copra 1 1/2 tbsp

For seasoning:
•  Oil 3 tbsp
•  Ghee-2 tbsp
•  Mustard seeds 1 tsp
•  Curry leaves-a few
•  Hing-a pinch
•  Turmeric powder-1/4 tsp
•  Coriander leaves- to garnish

Method:
Step 1:  Soak tamarind in warm water and extract the juice. About 1 1/2 - 2 cups.
Step 2:  Wash the rice and dhal and soak them for 15mins in water. Drain and add fresh water and put in a large pressure cooker along with the carrots, beans, potatoes and cauliflower. Cook till done.
Step 3:  Heat oil in a kadai and roast to a light brown the ingredients given above for the masala. A nice flavor starts coming when it is roasted.
Step 4:  Grind it to a coarse paste when cool. Keep aside.
Step 5:  In the same kadai add the oil and ghee for seasoning and add the mustard seeds. Let it splutter and then add the shallots (baby onions/sambhar onions), fry till lightly browned. 
Step 6:  Add turmeric powder, ground masala, stir well and then add the tamarind juice (appx 1 1/2 - 2 cups).  Add about 1 1/2 tsp of salt and the peas and let it simmer. 
Step 7: In case Tamarind juice is less you may add some water. When it boils well add it to the cooked rice-dhal-vegetable mix.
Step 8:  Mix well and allow to  simmer on a slow flame. When it gets nice and piping hot, garnish with coriander leaves. Drizzle 1 tbsp ghee and mix well. 

To Serve:
Serve hot with raita and baby potao fries.Potato chips too!!