Bisi bele bath recipe
Spicy hot rice and lentils dish with vegetables and freshly prepared spice powder.
Servings: 4 People
Calories: 470kcal
Pin Recipe
Ingredients
To cook rice & dal
- 3/4 cup rice
- 1/2 cup tur dal
- 3 cups water
- salt to taste
- 1 tbsp ghee
to roast and grind
- 1/2 tsp oil
- 1/2 tsp mustard seeds
- 1 inch cinnamon
- 2 no cloves
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 2 tbsp chana dal
- 2 tbsp urad dal whole
- 2 tbsp coriander seeds
- 2 no kapok buds
- 6-7 no red chillies - byadgi/guntur
- 6-7 no gundu chillies
- 1/2 tsp poppy seeds
- 1/2 cup desiccated coconut
For curry
- 1 cup mixed vegetables - carrots/beans/broad beans/potatoes
- 1/8 cup small onions
- salt to taste
- 1/2 cup tamarind water
- 1/2 tsp turmeric powder
- 1 tsp jaggery
tempering
- 1 tbsp ghee
- 1 tsp mustard seeds
- 1 large pinch hing
- 1 no red chilli
- 8-10 nos cashews broken
Instructions
- Wash and add the rice and dal in a cooker. add 3 cups water and pressure cook for 5-6 whistles.
- put off flame. let the pressure settle down. once it settles, add salt, hot water and ghee. mix well until it is lump free and thin
- To prepare the powder, roast and grind the ingredients listed under the "to roast and grind" section. add all the ingredients except coconut. roast until reddish. take it to the blender. add coconut again and roast till reddish. take it in the same blender and grind to fine powder.
- In the same pan, cook the vegetables with salt and water until soft.
- add tamarind extract, turmeric powder and let it boil.
- when it boils, add the prepared powder and jaggery.
- Add more water to adjust the consistency. mix well and let it boil.
- Put off and add the sauce to the cooked rice dal mix. mix well.
- For tempering: heat ghee and add mustard seeds, red chillies, hing and cashews. fry till cashews are reddish.
- add the tempering to the bisibelebath and mix.
- serve the rice piping hot.