Bisi
bele bhath is a rice-based dish with its origins in the state of Karnataka, India.
Bisi-bele-bhaath translates to hot lentil rice in the Kannada language. It is
also known as Bisi bele huliyanna which means "hot lentil sour rice".
The traditional preparation of this dish is quite elaborate and involves the
use of spicy masala, toor dal
(a type of lentil) and vegetables. Spices like nutmeg and asafoetida,
curry leaves
and tamarind
pulp used in its preparation contribute to the unique flavour and taste of this
dish. It is served hot and sometimes eaten along with salad, papad or potato chips.
This dish is commonly found in restaurants that serve the Udupi cuisine.
The masala
used for the dish is available off the shelf.
I have learnt this recipe from my bhabhi who comes from a region in Karnataka called “Davangiri”. This rice is similar to Dal Khichdi but is unique in itself with the aromas, tangy flavour and masalas. Here is a quick recipe of Bisi Bele bhath.
I have learnt this recipe from my bhabhi who comes from a region in Karnataka called “Davangiri”. This rice is similar to Dal Khichdi but is unique in itself with the aromas, tangy flavour and masalas. Here is a quick recipe of Bisi Bele bhath.
Main
Ingredient:
Rice, Toor dal, Tamarind Pulp, Vegetables
Time
to Prepare:
20 minutes
Diffculty: Easy
Ingredients:
Rice: 1cup
Toor dal: ½ cup
Broken cashew nuts: 2tsp
Cardamom: 2
Chana Dal: 1tsp
Cinnamon: 1 inch piece
Cloves: 2
Coriander seeds: 1 tsp
Cumin seeds: 1 tsp
Dessicated Coconut: 1tbsp
Dry Red Chillies: 4
Curry Leaves: few
Ginger Garlic Paste: (Optional)
Hing (Asafoetida): pinch
Mixed Vegetables: 2 cups (Carrots, Beans, Tomatoes, Potatoes, Drum Sticks, Onions)
Mustard seeds: 1/2tsp
Oil: 1 tsp
Salt to taste
Tamarind Pulp: 20grams
Turmeric 1/4 tsp
Urad Dal: 1tsp
Rice: 1cup
Toor dal: ½ cup
Broken cashew nuts: 2tsp
Cardamom: 2
Chana Dal: 1tsp
Cinnamon: 1 inch piece
Cloves: 2
Coriander seeds: 1 tsp
Cumin seeds: 1 tsp
Dessicated Coconut: 1tbsp
Dry Red Chillies: 4
Curry Leaves: few
Ginger Garlic Paste: (Optional)
Hing (Asafoetida): pinch
Mixed Vegetables: 2 cups (Carrots, Beans, Tomatoes, Potatoes, Drum Sticks, Onions)
Mustard seeds: 1/2tsp
Oil: 1 tsp
Salt to taste
Tamarind Pulp: 20grams
Turmeric 1/4 tsp
Urad Dal: 1tsp
Method:
1. Wash the toor dal and add 1 1/2 cups of
water to it and keep aside (or) cook along with rice in pressure cooker.
2. Roast all spices, mix with coconut, turmeric powder, ginger and garlic (optional), grind it to a smooth paste. Keep this masala aside.
3. Heat oil in a pan and add the cumin, mustard seeds and curry leaves, after sometime add the onions and fry till soft. Add all the chopped vegetables and softly fry it.
4. Add the rice, toor dal to the fried vegetables and add the masala, tomatoes(optional) along with tamarind pulp and salt, cool it till the ingredients are done.
5. Garnish the dish with coriander leaves and serve it hot.
2. Roast all spices, mix with coconut, turmeric powder, ginger and garlic (optional), grind it to a smooth paste. Keep this masala aside.
3. Heat oil in a pan and add the cumin, mustard seeds and curry leaves, after sometime add the onions and fry till soft. Add all the chopped vegetables and softly fry it.
4. Add the rice, toor dal to the fried vegetables and add the masala, tomatoes(optional) along with tamarind pulp and salt, cool it till the ingredients are done.
5. Garnish the dish with coriander leaves and serve it hot.
No comments:
Post a Comment