Bisi Bele Bath

Bisi bele bhath is a rice-based dish with its origins in the state of Karnataka, India.

It is usually served with Raita and Papad.

Rice - 1 cup

Thuvar Dhal - 1/2 cup

Oil - 3 tbsp.

Shallot - 10

Green Chilli - 2, slit

Drumstick, Eggplant, Carrot, Tomato - 1 1/2 cup

Turmeric - 1/2 tsp

Sambhar Powder - 2 tsp

Salt

Tamarind Juice - 1/2 cup

For Ground Paste:

Red Chilli - 2

Coriander Seeds - 1 tbsp.

Channa Dhal - 1 tbsp.

Sesame Seeds - 1 tsp

Urad Dhal - 1 tsp

Cumin seeds - 1 tsp

Peppercorn - 1 tsp

Fenugreek - 1 tsp

Asafetida - 1/4 tsp

Coconut - 2 tbsp., grated

For Tempering:

Ghee - 1 tbsp.

Mustard - 1/2 tsp

Fenugreek - 1/2 tsp

Red Chilli - 2

Curry Leaves

In a pressure cooker add the Rice and Thuvar Dhal along with 3 1/2 cups of Water. Close the lid and pressure cook for 5 whistles. Keep aside and allow the Pressure to come down naturally.

Dry roast Red Chilli, Coriander seeds, Channa Dhal, Sesame seeds, Urad Dhal, Cumin seeds, Peppercorn, Fenugreek, Asafetida and grated Coconut. Allow this mixture to come down naturally and grind to a fine paste. Keep aside.

Heat Oil in a large pan. Sauté Sambhar Onion and Green Chilli for few seconds. Add the Vegetables and fry for few seconds. Stir in Turmeric, Sambhar powder and required Salt; sauté for another 30 sec. Add 1/2 cup Water and Tamarind Juice; cook closed for 15 min or until the Vegetables are soft. Once the Vegetables are done stir in the cooked Rice-Dhal mixture along with the prepared Spice paste. Mix thoroughly and cook closed for another 5 min. Transfer the prepared Bisi Bele Bath to the serving dish.

Temper Mustard, Fenugreek, Red Chilli and Curry Leaves in Ghee and garnish the above Rice.

Serve with Appalam / Chips.