Bisi Bele Bath Recipe (Bisi Bele Huli Anna) – a traditional classic dish from Karnataka cuisine. If we translate this bisi bele bath, bisi means hot, bele means lentils and bath means the dish made with rice.
WORDS: SHUBHAM JAIN
INGREDIENTS (1 CUP = 240 ML)
FOR PRESSURE COOKING DAL-RICE:
• ¾ cup Sona masoori rice (or any short grain rice) if not available you can use basmati rice too
• Salt to taste
• 2 tablespoons Peanuts
• 1 ½ cup water for cooking rice
• ¼ cup + 2 tablespoons Arhar dal (toor dal or split pigeon peas)
• ½ teaspoon Turmeric powder
• ½ teaspoon Oil
• 1 cup Water for cooking dal
FOR BISI BELE BATH RECIPE:
• 1 tablespoons Tamarind
• ½ cup Water (Hot) to dissolve tamarind
• 1 tablespoon Oil
• ½ cup Onion chopped (or 4-5 shallots)
• ½ cup Tomato chopped
• ½ cup Carrot chopped
• ½ cup Green peas
• ¼ cup Potatoes peeled and chopped
• ¼ cup Green beans (French beans) chopped
• ** Total 2 cups of vegetablesApprox.
• Salt to taste
• 1 cup + 1 cup Water
• 2 teaspoons Jaggery (Gur)
• 2 ½ tablespoons bisi bele bath powder
FOR TEMPERING OR TADKA:
• 1 tablespoons Ghee (Clarified butter)
• 1 teaspoon Mustard seeds
• 6-7 Cashew nuts
• 2 Dried red chilies
• 10-12 Curry leaves
• ⅛ teaspoon Hing (Asafoetida)
1. Rinse the dal and rice separately. Then soak for 20 minutes.
2. Soak the tamarind in hot water for 20-30 minutes then squeeze the tamarind to get the pulp out of it. Strain the water and keep it ready.
3. Take rice, peanuts and 1 ½ cups of water in the small container that fits into pressure cooker.
4. Take dal, turmeric powder, oil and 1 cup of water in another container.
5. Add glassful of water in the cooker, place rack/stand first, followed by dal container and rice container. Cover the rice container and put the weight on and turn the heat on medium. Pressure cook it for 3-4 whistles and let the pressure go down by itself.
6. Remove the containers and whisk the dal till it gets smooth. Mix the rice, peanuts. Keep it aside.
MAKING BISI BELE BATH RECIPE:
1. Heat the oil in pan on medium heat. Once hot add onion and cook till they become soft and translucent.
2. Then add rest of the veggies and salt. Mix and saute for 3-4 minutes.
3. Now add water, cover and cook till veggies are soft and tender.
4. Mix in jaggery, bisi bele bath powder and tamarind water, simmer for 2-3 minutes.
5. Now add boiled dal and rice, mix. Adjust the consistency by adding water. Let it cook for 4-5 minutes.
1. Heat the ghee in a small tadka pan on medium heat. Once hot add mustard seeds and let them pop.
2. Add cashew nuts and dried red chilies, saute till cashews are light brown in color.
3. Then add curry leaves and hing.
4. Immediately add this tempering to the dal-rice mixture, stir and serve.