Monday, January 23, 2017

Bisi bele bath recipe, how to make bisibelebath


bisibelebath-recipe
Bisi bele bath recipe - bisi bele bath is a tasty, flavourful dish from Karnataka, prepared using rice, toor dal, vegetables and a special spice blend. The name Bisi bele bath itself means hot lentil rice (sambar rice, Karnataka style)
I have tried bisi bele bath with a recipe from a cookbook I have. First time, it turned out with cinnamon flavour more. Even next attempt turned out the same. I thought, that’s how it is supposed to be. With masala smell more.
So after so many years, I tried this famous bisi bele bath as I got few requests from reader friends. And I know many of your search for this specific recipe in my blog. This time I am bit graduated to guess which should be added how much for a balanced flavour. So was so careful in adding the spices. Especially, with cinnamon, clove, marathi moggu. Initially I though to add only cinnamon and clove with the usual ingredients coriander seeds, red chilli and urad, chana dal. Later decided to use this marathi moggu which I bought last month.

bisi-bele-bath
The recipe from the cookbook I have calls for khus khus (kasakasa) which is banned here in Singapore. So I thought to skip khus khus (poppy seeds) and increase the dry coconut (copra). I don’t use kopra as well in my cooking. So used desiccated coconut. I added more spices than that is in the cookbook by adapting from
here.
I was really not sure until I finished making the dish. But while cooking, when I tasted, it was really good and perfectly balanced. So after clicking the picture, I just hogged it hot! Just the way it is supposed to be. The perfect side dish for bisibelebath is onion raita and potato chips. So make sure about it. So here is my version of bisibelebath.

Bisi bele bath recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins  |  Cook time: 30 mins   Serves:3

Click here for cup measurements

Ingredients

Raw rice – 1/2 cup, heaped

Toor dal – 1/4 cup

Tamarind – 1 tsp, packed

Small onion, shallots – 8

Potato – 1

Fresh peas (I used mochai) – 1/4 cup

Carrot – 1/2

Jaggery – 1/2 tsp

Turmeric – 1/4 tsp

Ghee – 1 tbsp

Cashew nuts – 8

To roast and powder


Red chilli (baydgi variety) – 5

Coriander seeds – 1 & 1/2 tsp

Urad dal – 1/2 tsp

Chana dal – 1 tsp

Black pepper – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Asafoetida – 1/8 tsp

Cinnamon – 1/2 inch piece

Clove – 1

Marathi moggu – 1

Dry coconut – 1 & 1/2 tbsp


Step by step method to prepare bisi bele bath

  1. Soak rice, dal separately for 30 mins and pressure cook for 5 whistles in medium flame. I keep tamarind also in pressure cooker for easy extraction of juice. Once done, mash them and extract tamarind juice with 3/4 cup water.
  2. how-to-make-bisibelebath1
  3. Peel potato, carrot and cut into cubes. Boil these veggies with mochai (avarekalu/ field beans) in a cup of water until 3/4th done. Gather the ingredients to be roasted ready.
  4. how-to-make-bisisbelebath2
  5. Meanwhile, in ghee, fry cashew nuts until golden and keep aside for garnish. In the same kadai, add red chilli, coriander seeds, urad dal, chana dal, asafoetida, cinnamon, clove, marathi moggu first.
  6. how-to-make-bisisbelebath3
  7. Add cumin seeds lastly. give it a stir and add coconut. Roast until golden and cool down. Make sure to roast in low or medium flame to avoid burning.
  8. how-to-make-bisisbelebath4
  9. Powder the roasted ingredients once cooled, into a fine powder.
  10. how-to-make-bisisbelebath5
  11. In the same kadai, wipe the coconut and add ghee. fry small onions until transparent.
  12. how-to-make-bisisbelebath6
  13. By now the veggies would have got cooked 3/4th. Transfer sauteed onion to it.
  14. how-to-make-bisisbelebath7
  15. Pour tamarind extract, add in turmeric, salt, jaggery.
  16. how-to-make-bisisbelebath8
  17. Add powdered spices and mix well. Bring to boil. If it is too thick, you can add 1/2 cup more water.
  18. how-to-make-bisibelebath9
  19. Add cooked rice, dal, mashed well. Cook carefully in medium flame stirring well to avoid stuck/ burnt at the bottom. You can use any heavy bottomed vessel or even small pressure cooker. Once the mixture heats up and bubbles (2-3 mins), add the fried cashews and switch off the flame.
  20. how-to-make-bisibelebath10

Tips

  • For perfect texture, make sure to add enough water while cooking rice and dal as well as in step 10. I use 1:3 water ratio for both rice and dal.
  • I had mochai in stock so added it. You can add fresh green peas or beans too in place of it.
  • I used byadgi chilli for colour as well as it is what authentically used in bisibelebath. It looks bit shrunken and longer than the regular red chillies.
  • I used desiccated coconut in place of kopra.
  • Instead of cashewnuts, I see people using peanuts too for garnish.
Serve hot with onion raita, the best combo for bisibelebath along with some crispy potato chips. Enjoy hot!
bisibele-bath


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18 Stars(comments):

  1. Super Raks!! Mouthwatering!!

    ReplyDelete
  2. One of my favorite south Indian dishes,am surely going to try it now,thanks for sharing

    ReplyDelete
    Replies
    1. Let me know the result, thanks :)

      Delete
  3. Superb presentation
    Will definitely give a try

    ReplyDelete
    Replies
    1. Thank you, let me know how you liked it.

      Delete
  4. I guess u missed the main ingredient......Capsicum.....this adds the flavour to the BBB......which should b added with onion...both fried in oil.....added at the end for authentic BBB.

    ReplyDelete
    Replies
    1. Oh is it? Haven't heard about adding capsicum in BBB. Will sure try next time.

      Delete
  5. As Manjushree has pointed out, Capsicum adds a very distinct flavor, pls try it. Also the traditional method involves, cooking soaked rice in the Bisibelebhath container until 3/4th done. Then adding veggies / masala and bringing it all together for the right consistency. But the method you have suggested works as well.

    ReplyDelete
  6. Hi ,
    Thanks for ur inspiration...i made bisi bele bath just now. Tastes wonderful..thanks
    to u..i think Marthi mogu,pepper , jeera and dhania combination does the wonder..i also added a pinch of kasa kasa.
    I really admire ur cookery videos...easy to follow. Thank u once more..

    ReplyDelete
    Replies
    1. Thanks a lot, I too want to try once with kasakasa :)

      Delete
  7. I tried this today, turned finger licking good! It's my husband's favorite and he loved it. It was the best BBB I have ever made :)

    ReplyDelete
    Replies
    1. Thanks you for your feedback :)

      Delete
  8. You re just amazing mam:) congrtz for everythng :) im a great fan of you;-)

    ReplyDelete
  9. is it not required to temper with mustard .

    ReplyDelete
    Replies
    1. I did not try tempering. You can try, it will be nice

      Delete

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