Name: Bisi Beli Bath recipe by Poonam Bachhav at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: For Bisi Bele Bath Spice Blend 3-4 dry red chilies; 2 tablespoon dry grated coconut; 1 tablespoon coriander seeds; 1 tablespoon chana dal (Bengal Gram); 1/2 tablespoon urad dal ( skinned and split black gram); 1 teaspoon poppy seeds; 1 teaspoon cumin seeds; 1/4 teaspoon fenu greek seeds; 1 inch stick cinnamon; 2-3 cloves; 2-3 black pepper corns; Dash of grated nutmeg; Ingredients for Bisi Beli Bath: 1/2 cup raw rice; 1/4 cup pigeon pea (arahar / tur dal); 3-4 tablespoon bisi beli bath masala / Spice blend; 1 teaspoon jaggery; 1 tablespoon of tamarind; Salt to taste; 1/4 teaspoon turmeric powder; Pinch of asafoetida; Vegetables - 2 cups - 1 carrot finely chopped; 5-7 french beans , chopped roughly; 1-2 brinjal , chopped; 1-2 potatoes , chopped; 3-4 shallots or 2 onions chopped; 1/4 cup fresh green peas; 1 green bell pepper, diced; For tempering : 2 tablespoon ghee; 1/4 teaspoon mustard seeds; 1 sprig curry leaves

ABOUT Bisi Beli Bath RECIPE

A flavorful healthy dish from the Indian state of Karnataka, Bisi beli Bath is prepared with rice , tur dal (lentil) and vegetables and is flavored with freshly made spice blend. Bisi Beli Bath translates to hot lentil rice in Kannada language. This classic dish has a unique flavor and is spicy , a bit tangy and a bit sweet all in one go. Bisi Beli Bath gets its unique taste and aromatic flavor because of the use of freshly pound bisi beli bath masala powder which is a blend of flavorful roasted whole spices like red chilies, coriander seeds, cumin seeds, fenu greek seeds, black pepper ,nutmeg , cloves, cinnamon along with dry coconut and lentils (skinned and split black gram and bengal gram). Bisi Bele Bath is commonly found in restaurants that serve the Udupi cuisine. The consistency of the Bisi Bele bath is porridge type and is a complete and wholesome meal on its own. It can be served at brunch , for lunch or dinner. It is served hot topped with ghee and some potato chips / papad and salad if preferred.

Ingredients Serving: 4

For Bisi Bele Bath Spice Blend 3-4 dry red chilies
2 tablespoon dry grated coconut
1 tablespoon coriander seeds
1 tablespoon chana dal (Bengal Gram)
1/2 tablespoon urad dal ( skinned and split black gram)
1 teaspoon poppy seeds
1 teaspoon cumin seeds
1/4 teaspoon fenu greek seeds
1 inch stick cinnamon
2-3 cloves
2-3 black pepper corns
Dash of grated nutmeg
Ingredients for Bisi Beli Bath: 1/2 cup raw rice
1/4 cup pigeon pea (arahar / tur dal)
3-4 tablespoon bisi beli bath masala / Spice blend
1 teaspoon jaggery
1 tablespoon of tamarind
Salt to taste
1/4 teaspoon turmeric powder
Pinch of asafoetida
Vegetables - 2 cups - 1 carrot finely chopped
5-7 french beans , chopped roughly
1-2 brinjal , chopped
1-2 potatoes , chopped
3-4 shallots or 2 onions chopped
1/4 cup fresh green peas
1 green bell pepper, diced
For tempering : 2 tablespoon ghee
1/4 teaspoon mustard seeds
1 sprig curry leaves
1 dry red chilly
1 tablespoon peanuts
1 tablespoon cashew nuts
Pinch of asafoetida

Instructions

Rinse and soak the dal and rice separately in little more than normal water. ( i used 3 cups water for 1/2 cup rice and 2 cups water for 1/4 cup dal) . Soak the rice and dal ( lentil) for 20-30 minutes.
Add turmeric powder and asafoetida in dal . I arranged the containers of dal and rice, one above the other and placed them in pressure cooker and cooked for 2-3 whistles and then simmered for 10 minutes.
Meanwhile, we can make the bisi bele bath powder. In a non stick wok, dry roast all the ingredients under the list of bisi bele bath masala powder at low flame . Allow the spices to cool down. Now pulse them to powder using a grinder.
Soak the tamarind in 1/2 cup of warm water for 10-15 minutes. Extract the pulp and keep aside until use.
Wash , pat dry and chop the vegetables . Cook them in separate sauce pan or wok with around 3 cups of water. The vegetables should be cooked well but should not be mushy and should be able to hold their shape.
Add tamarind extract to the vegetables followed by cooked dal and rice . Blend all the ingredients very well using a spatula.
Now add jaggery powder , salt and bisi bele bath masala powder to the mixture of rice, lentil and vegetables followed by salt. Cook for 4-5 minutes on low to medium flame.
Lastly , for tempering , place a small wok on the gas . Add ghee to it. Now add cumin seeds. Once the seeds crackle, add in the other ingredients. ( peanuts, curry leaves, cashew nuts, asafoetida .
Pour the tempering over the bisi bele bath. Put off the flame.Serve the bisi bele bath hot topped with ghee and potato chips or papadam.

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