Bisi Bele Bath

Bisi bele bhath (Kannada: ಬಿಸಿ ಬೇಳೆ ಭಾತ್) is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot-lentil-rice in the Kannada language. It is also known as Bisi bele huliyanna. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a type of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad, papad or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala to be used for Bisi bele bath is now available off the shelf in grocery stores of India.

Name

The name Bissi bheale bhaath is a Kannada phrase, which literally means "Hot Lentil brown Rice", as in Kannada, Bisi means hot, bheale means Lentils and bhaath means a dish made of rice. There is a saying Bisi re Bisi, Bele re bele, bhath to Bisi bele hi hole.

Recipe

Ingredients

• Toor dal - 1/2 cup
• Rice - 1 cup
• Ash gourd - 200 gms
• green peas - 50 gms
• Carrot - 100 gms
• Beans - 100 gms
• Capsicum - 100 gms
• Tamarind - size of a small lime
• Mustard - 2 tsp
• Cashewnuts - 20 gms

For Powder

• Chana dal- 1Tb Spoon
• Urad Dal- 1Tb Spoon
• Asafoetida - 1/2 tsp
• Fenugreek seeds - 1 tsp
• Coriander seeds - 3 tbsp
• Dry Coconut(Copra) - 1 Big
• Dry red chillies - 15 (you can reduce or increase as per your taste)
• Poppy seeds(khus khus) - 1½tsp
• Cloves - 4 nos
• Cardamoms - 4 nos
• Cinnamon - 3 1-inch pieces
• Curry leaves - Few
• Coriander leaves - Few
• oil - for roasting & for seasoning
• Salt - as per taste

Method

For Powder

1. Heat the pan & dry roast chana dal & urad dal & then heat little oil in a pan. Add red chillies, fenugreek, coriander seeds and grated dry coconut. Fry until fenugreek turns golden brown in color.
2. Heat a little oil and fry poppy seeds, cloves, cinnamon & cardamom. Powder the above things and keep it aside.
3. Soak tamarind in a little water and extract juice & keep it aside.
4. Chop the vegetables into 2.5 cm pieces.
5. Wash rice and dal. Place them separately in 2 containers, add a pinch of turmeric powder and chopped vegetables and cook it in a pressure cooker for only 2 whistles.
6. After 15 mins, Open the lid & put some more water to the vegetable dal for the right consistency & keep it to boil & Add tamarind juice and salt to taste and mix thoroughly.
7. Heat little ghee and fry cashew nuts until golden brown in color. Add to the rice along with powdered ingredients and masala powder
8. Add rice & mix well & simmer the stove for 5-8 mins.
9. Heat little oil, add remaining dry red chillies, mustard, Hing & curry leaves .
10. Mix well with the Bath Remove from fire. If you like ghee, add just before serving.

See also

• Cuisine of Karnataka

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