Bisi Bele Bath
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Bisi bele bhaath (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 form 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. Ready-to-eat satchets of Bisi bele bath can also be found. A restaurant famous for this dish in Bangalore is the Mavalli Tiffin Room.
[edit] Name
The name Bisi bele bhaath is a Kannada phrase, which literally means "Hot Lentil Rice", as in Kannada, Bisi means hot, bele means Lentils and bhaath means a dish made of rice.
[edit] Recipe
Ingredients: Red gram dal (tur) - 1/2 cup Rice - 1 1/2 cups Brinjals - 2 small Onion - 1 no. Carrot - 1 no. Drumsticks - 2 nos (optional) Tamarind - size of a small lime Dry red chillies - 6 (you can reduce or increase as per your taste) Green chillies - 4 nos Fenugreek seeds - 1 tsp Coriander seeds - 1 tbsp Mustard - 2 tsp Cashewnuts - 20 gms Fresh grated coconut - 1 tbsp Asafoetida - 1/2 tsp Curry leaves - Few Coriander leaves - Few Poppy seeds(khus khus) - 1 tsp Aniseeds(saunf) - 1/2 tsp Cloves - 4 nos Cardamoms - 4 nos Cinnamon - Small piece Ghee / butter / margarine / oil - for frying Salt - as per taste Method: Peel the onions and cut into big pieces. Chop the vegetables into 2.5 cm pieces. Wash rice and dhal. Place it in one of the containers and add 2 1/2 cups of water, a pinch of turmeric powder and chopped vegetables and cook it in a pressure cooker . Heat a little oil in a frying pan. Add 3 red chillies, fenugreek, coriander seeds and grated coconut. Fry until fenugreek turns golden brown in color. Powder the above and keep it aside. Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom and aniseeds. Powder them and keep it aside. Soak tamarind in a little water and extract juice. Heat little oil, add remaining dry red chillies, mustard, curry leaves and green chillies. When the mustard crackles, add to the rice and mix well. Add tamarind juice and salt to taste and mix thoroughly. Heat little ghee and fry cashewnuts until golden brown in color. Add to the rice along with powdered ingredients and masala powder. Mix well. Remove from fire. If you like ghee, add just before serving.
[edit] See also
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