The flagship recipe of Karnataka cuisine and one of my favourite... Bisi Bele Bhath.
As the name itself suggests, this recipe is made with lentils and rice and served hot. There is a special masala that is prepared for this recipe. Though nowadays you can buy readily available masala from the market like MTR's but the authentic taste is obtained only with homemade masala since the masala ingredients vary a little in different regions.
In this post I have also given the recipe for masala. So enjoy a wholesome meal with all the feel good factors of Indian kitchen like lentils, vegetables and masala together. So it is very nutritious too.
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Ingredients:
For the masala:
Coriander seeds - 1 cup
Channa dal - 1/4 cup
Urad dal - 1/2 tsp
Dry coconut (dessicated) - 1/2 cup
Dry red chillies - 2 cups
Fenugreek seeds - 1/4 cup (or little less than channa dal)
Moggu - 7 to 8 (I use the small variety of this which is similar to clove. If you are using marathi moggu, use only 4 to 5)
Hoovu (Stone fungus) - small lemon size
For Bisi Bele Bhath:
Rice - 2 cup
Toor dal - 1 cup
Potato - 1 med size
Carrot - 1 med size
Capsicum - 1 small
Boiled peas - 1/2 cup
Tomato - 1 med size
Beans - 8 to 10
Bisi Bele Bhath Masala - 4 tsp
Tamarind juice - 1/4 cup
Jaggery - 1 small lemon size
Salt to taste
Oil - 4 tsp
Mustard seeds - 1 tsp
Turmeric - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies - 4 to 5
Curry Leaves - 10
Asafoetida - 1 pinch
Method:
Wash together rice and toor dal and pressure cook it with little extra water than usual.
Chop all the vegetables in big pieces and boil them. You can remove the pulp of tomato and chop it.
Heat 2 tsp oil in a large pan. Once hot add tamarind juice, jaggery, salt, masala and vegetables to it and mix well. Allow it to simmer for few minutes so that the vegetales soak in all the flavours. Now add the cooked rice and dal to it and mix well. Add little water if needed to get the consistency. The bhath should be little watery since it thickens up after some time. Cook on low flame for five to ten minutes so that all the flavours come together.
Heat oil in a small pan. Add mustard seeds, channa and urad dal. Also add curry leaves, turmeric, red chillies and asafoetida. Add this to the bhath.
Serve hot with ghee on top and some fried papad or Boondi.
As the name itself suggests, this recipe is made with lentils and rice and served hot. There is a special masala that is prepared for this recipe. Though nowadays you can buy readily available masala from the market like MTR's but the authentic taste is obtained only with homemade masala since the masala ingredients vary a little in different regions.
In this post I have also given the recipe for masala. So enjoy a wholesome meal with all the feel good factors of Indian kitchen like lentils, vegetables and masala together. So it is very nutritious too.
Ingredients:
For the masala:
Coriander seeds - 1 cup
Channa dal - 1/4 cup
Urad dal - 1/2 tsp
Dry coconut (dessicated) - 1/2 cup
Dry red chillies - 2 cups
Fenugreek seeds - 1/4 cup (or little less than channa dal)
Moggu - 7 to 8 (I use the small variety of this which is similar to clove. If you are using marathi moggu, use only 4 to 5)
Hoovu (Stone fungus) - small lemon size
Rice - 2 cup
Toor dal - 1 cup
Potato - 1 med size
Carrot - 1 med size
Capsicum - 1 small
Boiled peas - 1/2 cup
Tomato - 1 med size
Beans - 8 to 10
Bisi Bele Bhath Masala - 4 tsp
Tamarind juice - 1/4 cup
Jaggery - 1 small lemon size
Salt to taste
Oil - 4 tsp
Mustard seeds - 1 tsp
Turmeric - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies - 4 to 5
Curry Leaves - 10
Asafoetida - 1 pinch
Wash together rice and toor dal and pressure cook it with little extra water than usual.
Chop all the vegetables in big pieces and boil them. You can remove the pulp of tomato and chop it.
Heat 2 tsp oil in a large pan. Once hot add tamarind juice, jaggery, salt, masala and vegetables to it and mix well. Allow it to simmer for few minutes so that the vegetales soak in all the flavours. Now add the cooked rice and dal to it and mix well. Add little water if needed to get the consistency. The bhath should be little watery since it thickens up after some time. Cook on low flame for five to ten minutes so that all the flavours come together.
Heat oil in a small pan. Add mustard seeds, channa and urad dal. Also add curry leaves, turmeric, red chillies and asafoetida. Add this to the bhath.
Serve hot with ghee on top and some fried papad or Boondi.
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