Bisibele Bhaat is a traditional rice based dish from the state of Karnataka. Made with rice, tuvar dal, vegetables and spices, this makes for a wholesome meal. Here goes the recipe:
1 cup rice (chawal)
½ cup split pigeon peas (tuvar dal/ tur dal)
1 tsp turmeric powder (haldi)
Salt as per taste (namak)
For the bisiele spice powder
1 tsp split bengal gram (chana dal)
1 tsp split black gram (udad dal)
¼ tsp fenugreek seeds (methi)
2 tbsp coriander seeds (dhaniya)
1 tbsp cumin seeds (jeera)
3 cloves (lavang/ laung)
1 cardamom (elaichi)
¼ cup dry coconut pieces (copra/ sookha nariyal)
1 tsp poppy seeds (khuskhus)
¼ tsp oil (tel)
4 dry red chillies (laal mirch)
1 inch piece of cinnamon stick (dalchini)
1 tsp clarified butter (ghee)
1 tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
2 dry red chillies (laal mirch)
10 to 15 curry leaves (kadi patta)
1 chopped onion (pyaaz)
8 to 10 cashew nuts (kaju), broken into pieces
½ cup carrots (gajar), cut into 1 inch pieces
½ cup fresh green peas (matar)
½ cup French beans, cut into 1 inch pieces (fansi)
1 potato, peeled and cubed (aloo)
½ tsp turmeric powder (haldi)
Salt as per taste (namak)
1 lemon sized ball of tamarind (imli)
A small piece of jaggery (gud)
1 tbsp clarified butter (ghee)(How to make ghee at home)
1 tsp mustard seeds (rai/ sarson)
4 cashew nuts (kaju)
¼ tsp asafoetida (hing)
Few curry leaves (kadi patta)
- Wash and soak rice for 30 minutes.
- Wash and soak tuvar dal for 1 hour.
- Pressure cook the rice and dal with turmeric powder, salt and 4 cups of water for 3 whistles. Keep this aside.
- Soak tamarind in ½ cup water for 30 minutes.
- Squeeze and mash the tamarind in water. Strain and keep it aside.
- Heat a pan and dry roast all the ingredients of bisibele spice powder.
- Add ¼ tsp oil while roasting red chillies.
- Allow it to cool.
- Blend all the ingredients to a fine powder. Keep this aside.
- Heat a deep pan.
- Add 1 tsp ghee.
- Add 1 tsp mustard seeds, 1 tsp cumin seeds, 2 dry red chillies, 10 to 15 curry leaves, 1 chopped onion and saute for a minute.
- Add broken cashew nuts and saute for another 1 to 2 minutes.
- Now, add all the chopped vegetables (carrot, green peas, potato, french beans), turmeric powder, salt, tamarind pulp, jaggery and give it a good mix.
- Add 2 cups of water and cook covered for 8 to 10 minutes or till the vegetables are cooked.
- Now, add the cooked rice and dal and mix.
- Add the bisibele spice powder and mix well.
- Allow the spice powder to blend well with the rice.
- For the tempering, heat a small pan and add 1 tbsp ghee.
- When the ghee melts, add 1 tsp mustard seeds, cashew nuts, curry leaves and asafoetida.
- Pour the tempering into bisibele bhaat.
- Serve hot with pickle, papad and raita.
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