This is a popular and tasty rice recipe. Perfect Lunch Menu .'Bisi' means' piping hot' in Kannada and Bele means lentil. So this is a tangy rice and lentil dish. This is a traditional Karnataka special dish and every household has their own recipe for making this rice. Ideally adding very less vegetables brings out more flavours in this rice. I make both variations - with lots of vegetables ( made in in my snap kitchen episode ) and without vegetables ( only onions) and frankly, the Bisi bele bath with only onions tasted much more yummier.
You can make this dish in a pressure cooker as a one pot dish or can boil rice and dal together , make sambar and then mix and bring them to a boil. The bisi bele bath should be free flowing and served hot. Papad/Appalam/boondi are all favourite accompaniments to this dish.
I served Sundakkai Raita along with this rice last week. The best comfort food.
Bisi Bele Bath :
Preparation time : 5 minutes
Cooking time : 45 minutes
Serves : 4-5
1 cup = 250 ml cup
1 cup raw rice ( I used Sona masoori)
1 cup tuvar dal/arhar dal/pigeon peas
1/4 teaspoon turmeric powder
7-8 cups of water
salt to taste
For the Bisi Bele Bath masala:
Roasted and ground :
1 teaspoon oil ( I use sesame oil)
1 teaspoon channa dal
1 teaspoon urad dal
1 tablespoon coriander seeds
5-6 dry red chillies ( adjust according to the heat of the red chillies)
1/2 teaspoon cumin seeds/jeera
1 teaspoon peppercorns
1/4 teaspoon poppy seeds
1/4 teaspoon methi seeds
1" cinnamon stick
2 green cardamom
Add without roasting :
1/4 cup fresh coconut ( finely chopped)
gooseberry size tamarind
1 teaspoon jaggery ( powdered)oil
For tempering :
1 tablespoon oil
1 teaspoon mustard seeds
1 bay leaf ( halved)
1 sprig curry leaves
1 large onion ( thinly sliced)
pinch of asafoetida
For garnish :
1 tablespoon ghee/clarified butter ( If vegan use oil)
5-6 cashew nuts ( broken ) ( optional)
1. Heat a kadai/pan with oil and grind all the ingredients given under ' to roast and ground' and roast each of them separately till they turn fragrant and transfer them to a mixer jar .
2. Add coconut, jaggery , tamarind and grind the mixture into a smooth paste by adding water little at a time and set it aside.
3. Heat a cooker/pressure pan with oil ( for tempering ) and temper with ingredients given under ' for tempering'.
4. Add salt, turmeric powder and keep stirring till the onions turn transparent. Add the ground Bisi bele bath masala mixture and 1 cup of water.
Note : Add water to the ground masala , mix well and then add it to the cooker/pan/kadai to avoid the masala becoming lumpy.
5. While the masala is cooking over low flame, wash the rice and toor dal ( together) at least two times .
6. Add the rice and dal mixture to the boiling masala mixture.
7. Add more water ( the quantity I have given will vary depending upon the rice and dal variety you are using ).
8. Adjust salt and pressure cook the Bisi bele bath for at least 3-4 whistles over medium flame.
Chef tip : If you have boiled rice and dal already, then add the cooked mixture to the masala mixture, add 2 cups of water and keep stirring to mix well.
9. Once the steam releases, open the pressure cooker , if the mixture is not loose, add 1 cup water( adjust), mix over low flame and switch off.
10. Heat ghee/oil , roast cashews ( optional) and when the ghee is hot, switch off and pour it over the bisi bele bath and serve immediately.
A delicious meal by itself.
Happy Cooking !