Bisi Bele Bhath

History

Bisi Bele Bhath is a rice-based dish with its origins in the state of Karnataka, India.  Bisi-bele-bhatha 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 invovles the use of spicy, toor dal and vegetales.  Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of the this dish.  It is served hot and sometimes eaten along with salad, papad or potato chips.

Bisi-bele-bhatha

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.