Bisi Bele Bath Recipe (Karnataka Style)

Bisi Bele Bath Recipe (Karnataka Style)

Food Wiki
The Bisi Bele Bath concoction stands as a scrumptious, substantial, and wholesome repast comprising rice, lentils, and an array of vegetables, all delicately seasoned with an assortment of spices and enriched with nuts. This dish, known as Bisibelebath, emerges as a well-liked culinary creation within the realm of Karnataka cuisine.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine Indian
Servings 6
Calories 389 kcal

Ingredients
  

For Cooking Rice

  • 1 cup rice (I used sona masuri rice)
  • ¼ cup peanuts – raw
  • ¼ teaspoon rock salt (edible and food grade) or regular salt, add as required
  • 2.5 cups water – for cooking the rice in a pan

For Cooking Lentils

  • ¾ cup tur dal (tuvar dal or pigeon pea lentils)
  • ½ teaspoon turmeric powder
  • 2 cups water – for cooking lentils in a stovetop pressure cooker

For Cooking Vegetables

  • 1 carrot – medium-sized, 100 to 120 grams
  • 18 to 20 french beans – 80 to 100 grams
  • ½ cup green peas – 60 to 70 grams, fresh or frozen
  • 3 to 4 brinjals – small sized eggplants, 80 to 100 grams
  • 1 onion – medium-sized, or 2 to 3 shallots, 80 to 100 grams
  • 1 tomato – medium-sized, 80 to 100 grams
  • 1 tablespoon tamarind (tightly packed) soaked in ½ or ⅔ cup warm water
  • 2 to 2.5 cups water – for cooking the vegetables
  • 1 cup water – to be added later, add as needed
  • 3 tablespoons Bisi Bele Bath Powder mixed in 1 cup water
  • ¼ teaspoon rock salt (edible and food grade) or regular salt, for cooking the vegetables
  • 1 teaspoon rock salt (edible and food grade) or regular salt, added later or add as required
  • 2 tablespoons desiccated coconut – unsweetened

For Tempering

  • 3 to 4 tablespoon Ghee or oil
  • 1 or 2 marathi moggu (kapok buds), optional
  • 1 teaspoon mustard seeds
  • 2 to 3 byadagi chillies or dry kashmiri red chillies or dry red chilies
  • 12 to 15 curry leaves
  • ¼ teaspoon asafoetida (hing)
  • 18 to 20 cashews

Instructions
 

Cooking Rice

  • Rinse the rice and peanuts a couple of times in water. Take them in a pan and pour 2.5 cups water over them.
  • Soak both rice and peanuts for 20 to 25 mins. Later add the salt.
  • Keep the pan the stovetop and cook the rice on medium to medium-high heat.
  • If required, then you can add some more water while cooking the rice.
  • Bring to a boil and then lower the heat. Simmer till the rice grains are tender and cooked well and all the water has been absorbed. The peanuts would also cook well. Cover and set aside.

Cooking Lentils And Veggies

  • Soak 1 tablespoon tightly packed tamarind in ½ or ⅔ cup warm water for 25 to 30 mins.
  • Later squeeze and extract the tamarind pulp in the soaked water. Strain and set aside.
  • In a pressure cooker, add rinsed tur dal, turmeric powder and 2 to 2.5 cups water.
  • Pressure cook for 8 to 9 whistles on medium heat or until the dal is cooked soft and mushy.
  • Once the pressure drops on its own in the cooker, then only open the lid. Mash the dal with a spoon and set aside.
  • In another pan, take all the chopped veggies and ¼ teaspoon salt. Pour 2 cups water and stir to combine.
  • Cover and allow the veggies to cook till they are fork tender but still retain their shape.

Making Bisi Bele Bath

  • Now in the cooker containing the mashed dal, add the cooked rice and peanuts.
  • Then add the cooked vegetables along with its stock. Stir lightly to mix.
  • Add 1 cup water. Add the prepared tamarind pulp. Mix everything well taking care the rice grains do not break.
  • Now in another pan or bowl, take the 3 tablespoons of the bisi bele bath masala and 1 cup water.
  • Stir to mix very well. The masala tends to stick to the back of the spoon while stirring, so scrape it off and add to the mixture.
  • Now add this bisi bele bath powder and water mixture in the cooker.
  • Add desiccated coconut. Add 1 teaspoon salt or as required. Stir and mix.
  • Keep the cooker without the lid on the stove top and simmer on a low heat for about 15 to 20 mins. Add more water if required.
  • Keep on stirring often. The raw aroma of the tamarind has to go away and all the flavors should be blended well. Cover and set aside once done.

Tempering Bisi Bele Bath

  • In a another pan or the tadka (tempering) pan, heat ghee or oil first. Crackle the mustard seeds and then temper the curry leaves, marathi moggu, dry red chilies, cashews and asafoetida till the dry red chilies change color and the cashews turn a light golden. Don’t burn the spices.
  • Pour this tempering in the prepared bisi bele bath. Stir and cover the cooker with its lid for about 5 mins, so that the tempering flavors infuse in the bisi bele bath.
  • Later serve the bisi bele bath with potato wafers or banana chips/wafers or fried or roasted papads. While serving you can top with some ghee if you prefer.

Nutrition

Calories: 389kcalCarbohydrates: 55gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 19mgSodium: 630mgPotassium: 571mgFiber: 10gSugar: 9gVitamin A: 2223IUVitamin C: 54mgCalcium: 75mgIron: 2mg
Keyword Bisi Bele Bath Recipe (Karnataka Style)
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Article Categories:
Lentils and legumes

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