BisiBelaBath

It is one of the popular dishes in Karnataka. This is cooked with dals, vegetables, and rice and hopefully it’s a proper complete meal.

After heard the name of this dish from my kannada friend only I realized, yet to post in my blog. The very next day I tried it in my kitchen and liked it so much.

It tastes good when served hot. You can prepare masala and store it in air tight container. 

This goes very well with Potato Masala Fry/ Chicken Varuval/ Fish Fry/ Egg Omlette/ Papad/Onion Raita.

Ingredients

Raw Rice – 1 cup (Soaked)

Toor Dal – 1/2 cup

Chopped Pearl/Small Onion – 1 and 1/2 cups

Chopped Tomatoes – 1 (big)

Chopped Vegetables – 2 cups (Medium sized lengthwise)

(Carrot & Beans)

Chopped Cauliflower – 1 cup (medium sized)

Cubed Potatoes – 1/2 cup

Chopped Capsicum – ¼ cup

Soaked Peas – ¼ cup

Tamarind – lemon sized ball

Ghee – 7 tsp

Salt to taste

(For Masala)

BisiBelaBath

Dry Red Chilli – 10

Coriander Seeds – 3 tsp

Dry Coconut Powder/Roasted Kopra Thengai – 1 cup

Channa Dal/Bengal Gram/Kadalai Paruppu – 4 tsp

Urad Dal – 2 tsp

Cinnamon – 1 inch piece

Cloves – 4

Cardamom – 3

Khus Khus – 1 tsp

Fennugreek Seeds -1/2 tsp

(To Temper)

Mustard Seeds – 1 tsp

Fenugreek Seeds – 1/5 tsp

Hing – ¼ tsp

Chopped Curry Leaves – few

Chopped Coriander Leaves – few

Ghee – 2 tsp

Method

Soak toor dal in hot water for about 30 minutes. In pressure cooker add the soaked dal with 3 cups of water until 3 whistles and keep aside. Mash it well.

Heat a tsp of oil, roast the ingredients which are under for Masala and saute it for few minutes. Let it cool down fully and grind it as fine powder. Then keep it aside.

In pressure cooker add rice with 5 cups of water for 6 whistles. The rice should be mushy. Once it done, then mash well and keep it aside.

Soak tamarind in a cup of hot water for 15 minutes. Extract its juice and discard the pulp.

Heat ghee in a pan, add chopped capsicum and sauteed for few sec and keep it aside. This should be crunchy.

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.

Cook until it becomes transparent. Then add the vegetables and saute for a few more min. Sprinkle water and cook for 4-5 minutes.

Now add tamarind extract, needed salt and the bisibelabath masala powder. Then close the lid and keep cook till 2 whistles comes out.

By mean time, add ghee with cooked dal and rice, and then mix well. Then transfer this into masala.It should be evenly. Add few more tsp of ghee.

Garnish this yummy Bisi Bela Bath with capsicums, coriander leaves and serve hot with chips or papads or onion raita.