Xtra Spicy Bisi Bele Bhath Recipe (Karnataka Style)

Bisi Bele Bath is a delicious and healthy meal of lentil, vegetables and rice. Bisi Bele ath is a very popular authentic dish of Karnataka region. To make bisi bele bath is a lengthy process. For this recipe, you have to cook rice, dal and vegetables separately and then mix everything in one pot.

JUMP TO RECIPE PRINT RECIPE 

 

You can prepare this bisi bele bath masala at home also, but i used stored brought one from MTR. It is perfect option for lunch, breakfast or lunch box. It can be served with pickle, curd or sambhar. Bisi Bele Bath is also known as Bisi Bele Huli Anna which means a hot, tangy dish with rice and dal.

 

Bisi bele bhath is a spicy, rice-based dish with origins in the state of Karnataka, India. Bisi bele bhath, which translates to ‘hot lentil rice dish’ in Kannada language, is a wholesome meal. It is said to have originated in the Mysore Palace and from there spread across the entire state. It is served hot and sometimes eaten with chutney, boondi, salad, papad, or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala used is available off the shelf.

 

Ingredients for Bisi Bele Bath:

1 Cup Rice

1/2 Cup Yellow Pigeon Lentils (Toor Dal)

4 Cups Water

1 Carrot, Cubed

1/4 Cup Green Peas, Frozen

1 Medium Sized Potato, Diced

Few French Beans, Chopped

1 Medium Sized Onion, Chopped

Tamarind (Lemon Sized), Soaked

1/2 Tsp. Jaggery

Salt to Taste

1/2 Tsp. Turmeric Powder

1 1/2 Tbsp. Bisi Bele Bath Masala

1 Tsp. Mustard Seeds

1/4 Tsp. Asafoetida

Few Curry Leaves

Few Cashew, Broken

2 Tbsp. Ghee

Khara Boondi, for Garnishing

 

How to Make Bisi Bele Bath recipe:

Wash and soak the rice and dal in water for 20 minutes. Drain the water and cook in pressure cooker with 4 cups of water. Cook till to 3-4 whistles and keep aside. Soak the tamarind in hot water and when it softens, Squeeze the pulp and keep aside. Heat the ghee in a pan.

Add chopped vegetables, salt and turmeric powder with 1 cup water and cook the vegetable till to tender.  Now add the tamarind paste, jaggery and chopped onion and cooked till to raw smell goes. Now add cooked rice and dal and mix well. Add bisi bele bath masala and mix well. Cook till to mashed consistency. Add more water if needed to adjust the consistency like khichdi. Heat the ghee in separate pan, add mustrad seeds, asafoetida, and cashew and curry leaves. Pour this tempering over the bisi bele bath and mix well. Garnish with boondi. Serve hot with papad and pickle.

k

Bisi Bele Bhath Recipe

Bisi Bele Bhath is a traditional karnataka recipe which made with rice, lentil and mix vegetables. 

Course Main Course
Cuisine Karnataka
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 People
Author Preeti Garg

Ingredients

  • 1 Cup Rice
  • 1/3 Cup Yellow Pigeon Lentils Toor Dal
  • 4 Cups Water
  • 1 Carrot Cubed
  • 1/4 Cup Green Peas Frozen
  • 1 Medium Sized Potato Diced
  • Few French Beans Chopped
  • 1 Medium Sized Onion Chopped
  • Tamarind Lemon Sized, Soaked
  • 1/2 Tsp. Jaggery
  • Salt to Taste
  • 1/2 Tsp. Turmeric Powder
  • 1 1/2 Tbsp. Bisi Bele Bath Masala
  • 1 Tsp. Mustard Seeds
  • 1/4 Tsp. Asafoetida
  • Few Curry Leaves
  • Few Cashewnuts Broken
  • 2 Tbsp. Ghee
  • Khara Boondi for Garnishing

Instructions

  1. Wash and soak the rice and dal in water for 20 minutes.
  2. Drain the water and cook in pressure cooker with 4 cups of water.
  3. Cook till to 3-4 whistles and keep aside.
  4. Soak the tamarind in hot water and when it softens, Squeeze the pulp and keep aside.
  5. Heat the ghee in a pan.
  6. Add chopped vegetables, salt and turmeric powder with 1 cup water and cook the vegetable till to tender.
  7. Now add the tamarind paste, jaggery and chopped onion and cooked till to raw smell goes. Now add cooked rice and dal and mix well.
  8. Add bisi bele bath masala and mix well.
  9. Cook till to mashed consistency. Add more water if needed to adjust the consistency like khichdi.

  10. Heat the ghee in separate pan, add mustrad seeds, asafoetida, and cashew and curry leaves. Pour this tempering over the bisi bele bath and mix well.

  11. Garnish with boondi.
  12. Serve hot with papad and pickle.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

 

 Loading InLinkz ...

Leave a Reply

Your email address will not be published. Required fields are marked *