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Watch the video of making Bisibelebath
BisiBelaBath Recipe
Serves: 3-4
Ingredients needed
Raw Rice – 1 cup
Tur dal – 1/2 cup
Tamarind – small lemon sized ball
Oil -1 tbsp
Ghee – 5 tsp
Vegetables
Pearl onions -15
Beans – 4-5
Carrot – 2
Potato – 1
Peas – fistful
Tomato – 1
Capsicum – 1
Bisi Bela Bath Masala (fry and dry grind)
Oil – 1 tsp
Kopra/Dry coconut powder -1/2 cup
Coriander seeds – 1 tbsp
Red chillies – 6-7
Bengal gram/Channa Dal – 2 tsp
Urad dal – 1 tsp
Fenugreek – 1/2 tsp
Cinnamon – 1 inch piece
Cloves – 2
Cardamom -1
Khus khus -1 tsp
For the Seasoning
Mustard seeds-1 tsp
Fenugreek seeds (vendhayam)– 1/4 tsp
Curry leaves – little
Asafoetida/hing – 1/4 tsp
Preparation
Dry roast khus khus separately, keep it aside.
Heat a tsp of oil, roast the ingredients under Bisi Bela Bath Masala (except khus khus), adding dry coconut at the end. Roast everything until it becomes slightly brown in colour and dry grind it along with dry roasted khus khus. You can prepare this a few days before if you are using kopra as it will not get spoiled. Store it in an airtight container.
Pressure cook rice with 4 ½ cups of water for 4 whistles.
Pressure cook dal with a cup of water and keep aside. Mash it well. I usually soak dal for 15 -20 minutes in hot water to reduce cooking time.
Cut pearl onions into 2-3 pieces. Cut beans and carrot lengthwise or into cubes. Peel and chop potatoes into cubes. Cut capsicum into small pieces.
Method
Heat a tbsp of oil, add mustard seeds, when it splutters, add fenugreek seeds, hing and curry leaves. Saute for a second and add chopped onions.
Sauté onions until it becomes transparent. Then add all the vegetables (except capsicum) and sauté for a few more seconds. Sprinkle water and cook covered for 4-5 minutes.
Now add tamarind extract, needed salt and the prepared bisibelabath masala powder. Let it boil well until the raw flavour goes. By the time the vegetables will also get cooked well.
Add cooked dal, cooked rice, 4-5 tsp of ghee and mix well. Cook on low heat for 3-4 minutes and switch off the heat.
Heat a tsp of ghee and sauté capsicum until slightly cooked. It should be crunchy.
Garnish Bisibelabath with sauteed capsicum, finely chopped coriander leaves, mix well and serve hot with chips or papads or onion raita or gobi 65.
Note – As it cools, the bisibelabath will become a little thick. You can add little hot water, a little ghee and re-heat it before serving.
You can cook rice and dal together but certain variety of dal does not get cooked to a mush, so I always cook dal and rice separately.
Recipe Card for BisiBeleBath
Bisi bele bhath is a rice and lentil based dish from Karnataka. It is a healthy wholesome dish prepared with rice, lentils or dal, vegetables, and spices/bisibelebath powder . It tastes great when served with potato chips, papad or boondi.
- 1 cup Raw Rice
- 1/2 cup Tur Dal
- Tamarind small lemon sized ball
- 1 tbsp Oil
- 5 tsp Ghee
- 15 Pearl onions
- 5 Beans
- 2 Carrot
- 1 Potato
- Peas (fistful)
- 1 Tomato
- 1 Capsicum
- 1 tsp Oil
- 1/2 cup Kopra/Dry coconut powder
- 1 tbsp Coriander seeds
- 6-7 Red chillies
- 2 tsp Bengal gram/Channa Dal
- 1 tsp Urad dal
- 1/2 tsp Fenugreek seeds
- 1 inch Cinnamon piece
- 2 Cloves
- 1 Cardamom
- 1 tsp Khus khus
- 1 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 1 sprig Curry leaves
- 1/4 tsp Asafoetida/hing
-
Heat a tsp of oil, roast the ingredients under Bisi Bela Bath Masala, adding coconut at the end.
-
Roast everything until it becomes slightly brown in colour and dry grind it. You can prepare this a few days before if you are using kopra as it will not get spoiled. Store it in an airtight container.
-
Pressure cook rice with 4 ½ cups of water for 4 whistles.
-
Pressure cook dal with a cup of water and keep aside. Mash it well. I usually soak dal for 15 -20 minutes in hot water as it takes less time for cooking.
-
Cut pearl onions into 2-3 pieces. Cut beans and carrot lengthwise or into cubes. Peel and chop potatoes into cubes. Cut capsicum into small pieces.
-
Soak tamarind in a cup of hot water for 15 minutes. Extract its juice and discard the pulp.
-
Heat a tbsp of oil, add mustard seeds, when it splutters, add fenugreek seeds, hing and curry leaves. Saute for a seconds and add chopped onions.
-
Sauté onions until it becomes transparent. Then add all the vegetables (except capsicum) and sauté for a few more seconds. Sprinkle water and cook for 4-5 minutes.
-
Now add tamarind extract, needed salt and the bisi bela bath masala powder. Let it boil well until the raw flavour goes. By the time the vegetables will also get cooked well.
-
Add cooked dal, cooked rice, 4-5 tsp of ghee and mix well.
-
Heat a tsp of ghee and sauté capsicum until slightly cooked. It should be crunchy.
-
Garnish Bisibelabath with capsicums, coriander leaves and serve hot with chips or papads or onion raita or karaboondi or even gobi 65.
As it cools, the bisibelabath will become a little thick. You can add little hot water, a little ghee and re-heat it before serving.
You can cook rice and dal together but certain variety of dal does not get cooked to a mush, so I always cook dal and rice separately.
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View Comments (104)
Love the way u are garnishing the dishes..thanks a lot for this second delicious entry
This must be delicious. Love your presentation.
Nice presentation
My favorite,looks perfect one
one pot meal which i always love.nice presentation..
thats a yummy yummy Sambar rice...looks delicious.
I have tried thair sadam but never a sambhar sadam.
Looks great!!
Lovely platter..one of my favorites..
looks good with the papads and the raita; nice mat you've got there :)
Lovely presentation.....looks gr8.