Bisibela is a famous dish in Karnataka. The name Bisi bele bhaath is a phrase, which literally means "Hot Lentil Rice", as in Kannada, Bisi means hot, bele means Lentils and bhaath means a dish made of rice (Def-wiki). Since it is cooked with lentils, vegetables and rice and it can be called a one pot meal. Many think it is a very elaborate process but actually it is very simple. I learnt this from my Kannada neighbour years before.We used to go for walk together and the only thing that was common between both of us was cooking. So our conversation was usually about food and recipes. Once I asked her about this bisibela bath and she told me how to prepare it . The very next day I prepared it and liked it so much that I used to make this often. I am a great fan of this rice dish. It tastes great when served hot with papads and onion raita .This is her recipe and the only change I made was, to omit adding a little jaggery she told me to add in the end. Bisi bele bath masala is available in grocery stores also. So if you do not have much time on hand, you can use the masala available, as that is also equally good. Now to the recipe
Raw Rice - 1 cup
Toor dal - 1/2 cup
Tamarind - small lemon sized ball
Pearl onions -15
Beans - 4-5
Carrot - 2
potato - 1
peas - handful
Tomato - 1
Capsicum - 1
Masala (fry and dry grind)
Kopra/Dry coconut powder -1/2 cup
Coriander seeds - 1 tbsp
Red chillies - 6-7
Channa Dal - 2 tsp
Urad dal - 1 tsp
Fenugreek - 1/2 tsp
Cinnamon - 1 inch piece
Cloves - 2
Khus khus -1 tsp
Heat a tsp of oil, roast the above ingredients, adding coconut at the end. Roast everything till it becomes slightly brown in colour and dry grind it. You can prepare this a few days before if you are using kopra as it will not get spoiled. Store it in an airtight container.
For the seasoning
Mustard -1 tsp
Fenugreek - 1/4 tsp
Curry leaves - little
Asafoetida - 1/4 tsp
Pressure cook rice with 4 ½ cups of water for 4 whistles.
Pressure cook dal with a cup of water and keep aside. Mash it well. I usually soak dal for 15 -20 minutes in hot water as it takes less time for cooking.
Heat a tbsp of oil and add the ingredients for seasoning. When mustard splutters, add onions and sauté till it they become transparent. Then add all the vegetables (except capsicum) and sauté for a few more seconds.
Now add tamarind extract, needed salt and the masala powder. Let it boil well till the raw flavour goes.
Then add cooked dal, cooked rice and 4-5 tsp of ghee and mix well .
Heat a tsp of ghee and sauté the capsicum till slightly cooked. It should be crunchy.
Garnish Bisibelabath with the capsicums and serve it hot with chips or papads or onion raita.
I am sending this recipe to the WYF:Specialty Food event