BISI BELE BATH

Bisi bele bath (sambar rice) is a flavorful rice and lentil based dish from Karnataka or Kannada cuisine. It is  one of the most preferred and common recipe prepared in almost every households in South India, either for breakfast or lunch. Me and my family personally love this healthy and tasty bisi bele bath with papad or beetroot vadai/vazhapoo vadai. The freshly prepared bisi bele bath powder adds nice flavour and taste to the recipe. This traditional recipe is a quick and easy one pot dish, and is ideal for lunch box too.

PREPARATION TIME : 10 minutes

COOKING TIME         : 15 minutes

INGREDIENTS: (serves 4 persons)

• Rice                                    - 1 and 1/2 cup
• Cooked toor dal               -  1/4 cup
• Tamarind water                - 1/2 cup
• Carrot medium size         - 1
• Green beans                     - 8
• Potato medium size        - 1
• White pumpkin                - 8-10 cubes
• Drumstick                         - 5-8 pieces
• Avarakai/Broad beans    - 6-8 pieces
• Onion medium size         - 2
• Tomato medium size       - 1
• Water                                 - 1600 ml
• Ghee                                  - 2 spoons
• Salt

For bisi bele bath powder:

• Oil                                           - 1 spoon
• Dhaniya/coriander seeds   - 3 spoons
• Red chillies                            - 6
• Chana dal                              - 2 spoons
• Urad dal                                -  2 spoons
• Fenugreek seeds                  - 1/4 spoon
• Curry leaves                          - 8-10 leaves

DIRECTIONS:

1. Heat a pan and add 1 spoon oil. Add red chillies, urad dal, chana dal, fenugreek seeds, coriander seeds and curry leaves, and roast for a minute or two.

2. Transfer to a plate and cool them. Grind to fine powder using mixie. Freshly prepared bisi bele bath powder is ready.

3. Get ready with all the ingredients. Wash the rice with water 2-3 times and soak for 15 minutes. Drain the water and keep aside. Wash the veggies of your choice and chop it little bigger. 

4. Heat 2 spoons of ghee in a cooker. Add chopped onions and tomatoes. Saute well until they turn soft and mushy.

5. Add all the chopped veggies. Add 1600 ml water and tamarind water. (For tamarind water: Soak small lemon sized-tamarind in water for 10-15 minutes, squeeze the tamarind and remove the tamarind out.)

6. Add the cooked toor dal and mix well.

7. Add the freshly prepared bisi bele bath powder. Mix well. (Tip: Check for spiciness and salt. The water should be little salty.)

8. Add the soaked-drained rice in the cooker. Gently mix.

9. Close with lid and pressure cook for 2 whistles in high flame and lower the flame and cook for 5 minutes. Switch off the flame.

10. Once the pressure releases open the lid and add one spoon ghee and mix gently. (Tip: Ghee gives nice flavour and taste to the bisi bele bath.)

11. Your bisi bele bath is ready, Serve hot with papad or beetroot/vazhapoo vadai and Enjoy!

ADDITIONAL TIPS:

=> Soak potato in water until use to avoid discoloration.

=> The veggies is purely open to your choice.

=> The specified spiciness is sufficient for me, if you want more or less spicy adjust the quantity of red chillies accordingly.

=> You can also roast some pepper corns, jeera, cinnamon stick and grated coconut, while preparing bisi bele bath powder. If you add coconut, do not store the powder for future use.

=> The quantity of water varies according to the rice used. 

=> I separately cooked the toor dal and used for nice binding with rice. You can also cook dal along with rice.

=> You can also add some roasted cashews and spicy boondhi on top while serving bisi bele bath.