Meena's Taste Mantra

Bisi Bele Bath in Kanada means " A hot lentil based rice" preparation. This is an aromatic and nutritious dish from Karnataka. Along with a garnish of Masala Boondi, Potato Wafers and Tomato Onion Raita, a plate of this piping hot mouthwatering Bisi Bele Bath is simply DELISH!

Also known as Sambar Sadam, this is a one pot meal. Appa loves this as all the vegetables and the rice and Toor Dal mix well along with the perfectly balanced Bisi Bele Bath Masala Powder. Amma prefers to make this Masala Powder fresh and that is sure to make this recipe really tasty! This along with the aromatic tempering made with Homemade Ghee is heaven!

INGREDIENTS

150 gms Green Bell Pepper, diced
150 gms Yellow Bell Pepper, diced
150 gms Red Bell Pepper, diced
8 to 10 Madras Kanda | Shallots, peeled
1 Gajar | Carrot, diced
2 Baingan | Brinjal, diced
100 gms Fresh Peas
100 gms French Beans, cut to 1" pieces
2 Tomatoes, roughly chopped
1 Potato, peeled and diced
1/2 tsp Hing | Asafoetida Powder
1 lemon size Imli | Tamarind extract in 2 cups water
2 tsp Vellam | Gur | Jaggery
4 tblsp Fresh Dhania | Coriander Leaves, finely chopped
3 tsp Salt | To taste
Bisi Bele Bhaat Masala Powder

1 tblsp Channa Dal

1 tblsp Urad Dal

1 " Dalchini | Cinnamon Stick

3 Lavang | Cloves

3 Green Elaichi | Cardamom Pods

4 Sukhi Lal Mirch | Dried Red Chilli

1 tblsp Methi | Fenugreek Seeds

1 tblsp Khuskhus | Poppy Seeds

2 tblsp Dhania | Coriander Powder

1/4 cup Fresh Coconut, grated

1 tsp Haldi | Turmeric Powder

For Tempering

1 tblsp Homemade Ghee | Clarified Butter

1 tsp Rai | Mustard Seeds

1/2 tsp Jeera | Cumin Seeds

2 sprig Kadhi Patta | Curry Leaves

WATCH THE MAKING OF BISI BELE BATH

METHOD

Preparing Bisi Bele Bath Masala Powder

Dry roast Channa Dal and Urad Dal in a kadhai on medium heat till they become slightly brown. Stir continuously so that the dal does not get burnt.
Add dalchini, lavang and elaichi. Saute for few seconds.
Add methi, dhania seeds and dry red chillies. Saute on low flame till the chillies begin to change colour and a fragrant aroma wafts from the spices.
Add khuskhus and grated coconut. Saute for a minute till coconut becomes a bit dry.
Add haldi and hing. Saute to mix well.
Turn off gas and transfer to a plate to cool.
Grind to a slightly coarse powder without adding any water. Keep aside.

In a vessel add rice and toor dal. Wash well and drain. Add 5 cups water and soak for 30 minutes.
Add haldi and mix well.
Pressure cook rice and toor dal along with the soaked water for 3 whistles. Then reduce flame to low and let it simmer for 5 minutes. Switch off the gas and once pressure is released, remove the cooked rice and toor dal. Keep aside.

In a pressure cooker add all the vegetables, imli water, jaggery, salt and Bisi Bele Bath Masala Powder. Mix well. Pressure cook for 2 whistles and then switch off gas.

By the Quick Release Method, remove the steam and open the pressure cooker.
The vegetables would be cooked and appear like Sambar. Mix well.

Add cooked rice and toor dal along with the steamed vegetables. Mix well.
Place pressure cooker on gas without the lid and cook till it comes to a boil. Mix well and switch off the gas.

Prepare Tempering

In a kadhai heat ghee and add jeera, rai, dried red chilli and kadhi patta. As the rai crackles, switch off the gas and pour the tempering on top of cooked Bisi Bele Bath.

Add half of the chopped dhania and mix well.
Transfer to a serving bowl. Garnish with remaining chopped dhania.
Serve hot with a garnish of Masala Boondi, Potato Wafers and Tomato Onion Raita.

Note:

1. You can use any vegetable - Drumsticks, Cauliflower Florets too.

2. Instead of Ghee any cooking oil can be used. Ghee gives it a rich taste.

3. Quick Release Method ensures the steam escapes faster from the pressure cooker and the vegetables do not over cook.

We have used:

1. LG Hing Powder

2. Organic Tattva Haldi Powder

3. Tata Salt Lite
4. Tamil Ponny Rice

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.