Bisibele Bath

Bisibelebath is wholesome meal with all nutrients in a bowl. The rich, wholesome, authentic dish originates from Karnataka which is usually cooked for breakfast and served with ghee and kara boondi (crackers/sev)  Bisi means ‘Hot’, bele means ‘lentils’. It has all the richness of creamy lentils combined with rice and vegetables. This being a hot favorite amongst veg lovers in the region mom’s genuinely express their love by pouring more ghee on piping hot Bisibelebath, my mom always does that.

Kara boondi (deep fried snack made from gram flour) or papad, and/or potato chips, any savory crispy snacks served on side makes perfect combo to munch on this yumminess. There are variations in the modern days to suit the individual palate but, the true essence associated with the original dish is vivid. Poha (Beaten rice) can be substituted for rice. You may have to hit the Asian grocery to grab readily available MTR bisibelebath powder if you are looking for cut short the process of making powder and save the trouble. But, the goodness of aroma arising from kitchen while making the powder from scratch makes the dish more enticing to gulp up.

Ingredients;

For Bisibele bath

1 cup rice

½ cup yellow lentils (toor dal)

1 cup vegetables (Beans, Carrot, Green Peas), diced

1 tbsp oil/ghee

2 tbsp peanuts

2 tbsp tamarind paste

2 ½ - 3 tbsp bisibele bath powder

1 tsp jaggery (optional)

Salt to taste

For seasoning

1 tbsp ghee

1 small onion, diced

2 tbsp grated dry coconut

1 tsp mustards

2 dry red chillies (broken)

1 tbsp peanuts (optional)

Few cashews

1 sprig curry leaves

Pinch of hing(optional)

For Bisi bele bath powder

6-8 dry red chillies

½ inch cinnamon

½ tsp cumin seeds

2 tbsp grated dry coconut

2 tsp Coriander seeds

1 tsp Urad dal

1 tsp Chana dal

Method:

Step 1: Dry roast all the ingredients under bisibele bath powder until aromatic in medium to low heat, don’t burn, let it cool, and make powder in food processor/mixer. Make it slightly chunky do not make fine powder.

Step 2: Wash rice and dal. Add 4 cups water, salt and pressure cook for 3 whistles, keep aside. Meanwhile, Heat oil in a deep sauce pan, add peanuts and stir, add tamarind paste, bisibelebath powder, jaggery, ¼cup water and stir everything, boil for 2min. Add vegetable, cook covered for 15-20 min or until done.

Step 3: Add the cooked rice, lentils and mix until everything is well combined. Add 2-3 cups water, adjust salt, boil for 4-5min, and turn off.

Step 4: For seasoning, heat ghee in pan, add mustards, peanuts, cashews, dry chillies and fry till cashews turn slightly brown, add curry leaves, add onion and fry till brown, and turn off, add dry coconut and stir. 

Step5: Pour the seasoning onto the prepared bisibele bath, it’s done. Scoop out generous amount onto serving plate serve with ghee and kara boondi. Enjoy!

Note

Adjust water accordingly to get the desired consistency. It should not be runny consistency nor like regular pulao/pilaf.