Bisi Bele Bath literally means 'hot lentil rice'. Rice, lentils and vegetables cooked and flavoured with a spicy bisi bele bath paste makes this udipi dish a complete and satisfying meal.
Ingredients
- Rice - 1 cup
- Toor Dal (Red Lentils) - 3/4 cup
- Water - 5 cups
- Onion - 1/2 (chopped)
- Tomato - 2 (chopped)
- Mixed Vegetables - 2 cups
- (You can use whatever you have on hand like brinjal, ashgourd, capsicum, carrot, potatoes, Green Peas, Drumstick, Yam, Beans, cauliflower, zucchini, yellow squash etc)
- Turmeric Powder - 1/4 tsp
- Salt - to taste
- Tamarind Juice - 1/4 cup (or as needed)
- Ghee - 2 tblsp
- Sesame Oil - 1 tblsp
Spice Mix
- Channa dal - 1.5 tblsp
- Urad dal - 1 tblsp
- Dry Red Chillies - 5
- Black Peppercons - 4
- Corriander seeds - 2 tblsp
- Dry Coconut Powder/ Fresh Grated Coconut - 3-4 tblsp
- Cumin seeds - 1/4 tsp
- Curry Leaves - 1 spring
- Poppy Seeds - 1 tsp (optional)
- Whole Garam Masala - 1" piece cinnamon, 2 cloves, 1 cardamom
For Seasoning
- Ghee - 1 tblsp
- Mustard seeds - 1/4 tsp
- Fenugreek seeds - 1/4 tsp
- Cashews - 10
- Curry Leaves - 1 spring
- Asafoetida - a pinch
- Dry Red Chillies - 2
Method
1. Wash the rice and toor dal. If you have time, soak it for 10 minutes. Wash and chop the vegetables in big chunks so that it doesn't get completely mashed up.
2. Take a pressure cooker or a heavy bottomed pan and add the rice, lentils (toor dal), 1 tblsp sesame oil, onion, tomatoes and all the other vegetables.
3. Add 5 cups of water, required salt and turmeric powder. Close the cooker and pressure cook for 3-4 whistles.
4. Alternatively if you are using a heavy bottomed pan, cook for about 45 minutes till the rice, dal and vegetables are soft.
5. In the meantime, dry roast all the ingredients under 'Spice Mix' on low heat till everything turns light brown. Cool it and make a coarse powder. You can also add some water and make a paste.
6. After the pressure has gone down from the cooker, open the lid and turn on the heat again.
7. Mix the coarsely ground spice and the tamarind juice with the rice.
Tip :- If you want the rice less spicy, reduce the amount of spice powder according to your taste. Also adjust the amount of tamarind juice depending on the sourness you need. The tomatoes already adds little sourness to the dish.
8. Heat ghee in a seperate small pan and splutter the mustard seeds. Fry the fenugreek seeds, cashews on a low heat for 30 seconds. Add the curry leaves, dry red chillies and asafoetida to this.
9. Add this hot tempering to the bisi bele bath. Mix everything together and let it cook on low heat for about 10 minutes till all the flavours blend up.
10. Finally add 2 tblsp of fresh ghee and switch off. Serve it piping hot with some potato chips, papad, salad or some fry.
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