Some Information About Hot Lentil Rice or Bisi Bele Bath:
Bisi bele bath is a traditional dish of Karnataka, India. It is hot, spicy, and full of vegetables and boiled lentils. It has a rich texture and awesome flavor. The perfect blend of rice, lentils, spices and vegetables makes it a balanced food.
Though the cooking procedure is a bit lengthy for this dish, you can speed up the process with the help of ready-made bisi bele bath powder. This spicy mix is available in Indian stores. Adding this spicy powder is a must for making this dish. If you have time, you can make this spicy mix from scratch at home. It takes about 15 to 20 minutes to make the powder. If you do have the time, I've given the recipe for making the powder below.
|Prep time||Cook time||Ready in||Yields|
Serves 4 people
- 1 heaped big bowl cooked rice
- 1 cup split pigeon pea (Tur dal), cooked
- 2 tablespoons peas, cooked
- 1/2 cup French beans, cut lengthwise
- 1/2 cup carrot, cut lengthwise
- 1/4 cup capsicum, cut lengthwise
- 2 tablespoons onion, chopped
- 1/4 cup cauliflower, florets
- 1/4 cup beetroot, cut in small cubes
- 1/4 cup coconut, for Bisi Bele Bath spice powder
- 8 to 10 dry red chilies, hot variety
- 1 tablespoon poppy seeds
- 1 tablespoon Bengal gram dal
- 3 to 4 cloves
- 1 1/2 inches cinnamon
- 1/4 piece star anise
- 1/4 piece kapok buds(marati moggu)
- 1 garlic clove, optional
- 2 tablespoons coriander seeds
- 1 1/2 teaspoons cumin seeds
- 1/8 teaspoon fenugreek seeds
- 2 pinches hing/asafoetida
- 1 tablespoon jaggery powder
- 2 teaspoons salt, or as per taste
- 2 tablespoons ghee/oil
- 6 curry leaves
- Lemon size tamarind, soaked in water, take out the pulp
- 1/2 teaspoon turmeric powder
- Wash peas and split pigeon pea together. Add some water and salt. Add chopped vegetables to the same container.
- Wash rice. Add water. Keep it inside the cooker, along with the lentil and vegetable container. Cook till 2 whistles and simmer for 8 minutes. Switch off the stove.
- Heat 1/2 teaspoon oil/ghee in a pan. Roast fenugreek seeds and cumin seeds. Add Bengal gram dal. Fry till they turn golden brown. Add coriander seeds, red chilies, spices, coconut, garlic, curry leaves, and poppy seeds. Fry for 30 seconds on a low flame.
- Lastly, add a pinch of hing/asafoetida. Mix well. Keep aside for cooling.
- Dry grind them to get Bisi Bele Bath powder. If you are making the spice mix for one-time use, you can grind them adding some water to get a loose mix. The dry spice mix can be stored fresh for a few days.
- Take cooked rice, lentil, and vegetables in a thick-bottomed vessel. Add two tablespoons of ghee to it. Pour the Bisi Bele Bath mix. Throw in jaggery powder, turmeric powder, tamarind pulp, and salt.
- Add some water. Let the mix be somewhat watery in the beginning. Keep the fire low. Stir the contents occasionally to make sure that it does not burn in the bottom. Boil it for 3 to 4 minutes. Switch off the stove.
- I don't recommend tempering this dish.
- Bisi Bele Bath is ready to serve. Serve it hot with potato wafers or with any crunchy snack. Enjoy the heavenly taste!