Bisi Bele Bath Recipe, Celebrate Karnataka's Signature Dish

When it comes to culinary delights, few things can match the heavenly combination of flavours and the irresistible aroma that wafts through the air when Bisi Bele Bath is being prepared. This iconic dish hails from the southern state of Karnataka in India and is considered the epitome of comfort food. With its rich history and unique blend of spices, Bisi Bele Bath has become a beloved dish not just in Karnataka but across the country.

Also read Kodubale Recipe, The Perfect Tea Time Snack From Karnataka

Bisi Bele Bath is not just a delightful culinary creation; it also holds a special place in the hearts of the people of Karnataka. It is often prepared during festive occasions, family gatherings, and religious ceremonies, bringing people together over a shared love for good food. The aroma of Bisi Bele Bath wafting from the kitchen is enough to make mouths water and evoke a sense of nostalgia and warmth.

In recent years, Bisi Bele Bath has gained popularity beyond the borders of Karnataka. It can now be found on the menus of Indian restaurants around the world, introducing people to the rich flavours and heritage of Karnataka's cuisine. Its unique blend of spices, the perfect balance of flavours, and the comforting warmth it provides make it a dish that is hard to resist.

Bisi Bele Bath is much more than just a dish; it is a sensory journey that captures the essence of Karnataka's culinary traditions. Its irresistible aroma, the explosion of flavours, and the sense of comfort it brings make it a true masterpiece. Whether you savour it at a traditional South Indian wedding feast or cook it at home for your loved ones, Bisi Bele Bath is sure to leave a lasting impression and create memories that will be cherished for a lifetime. So, the next time you catch a whiff of its enchanting aroma, be prepared to be transported to the land of spices and culinary delights - Karnataka.

Bisi bele bath is a traditional South Indian dish from the state of Karnataka. It is a delicious and flavorful one-pot meal made with rice, lentils, and a blend of spices. Here's a recipe for bise bele bath:

Ingredients:

• 1 cup rice
• ½  cup toor dal (split pigeon peas)
• ¼  cup chana dal (split Bengal gram)
• ¼  cup moong dal (split yellow mung beans)
• 2 tablespoons ghee (clarified butter)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½  teaspoon fenugreek seeds
• 1-2 dried red chilies
• 10-12 curry leaves
• 2 medium-sized onions, finely chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• ½  cup mixed vegetables (carrots, beans, peas, etc.), chopped
• 1 medium-sized tomato, chopped
• 2 tablespoons bise bele bath powder (available at Indian grocery stores)
• ½  teaspoon turmeric powder
• Salt to taste
• 3 cups water
• Fresh coriander leaves for garnishing

For the masala paste:

• 2 tablespoons grated coconut
• 1 tablespoon poppy seeds (khus khus)
• 2 tablespoons roasted chana dal (daria dal)
• 1 teaspoon fennel seeds
• 2-3 cloves
• 2-3 green cardamom pods
• 1-inch cinnamon stick

Method:

• Wash the rice and dals together, and soak them in water for about 30 minutes. Then, drain the water and set aside.
• In a small pan, dry roast the ingredients for the masala paste (coconut, poppy seeds, roasted chana dal, fennel seeds, cloves, cardamom, and cinnamon) until they turn aromatic. Allow them to cool, and then grind them into a smooth paste using a blender or mortar and pestle. Set aside.
• Heat ghee and oil in a pressure cooker or a large pot on medium heat. Add the mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, and curry leaves. Let them splutter and release their aroma.
• Add the chopped onions and green chilies to the pot and sauté until the onions turn translucent.
• Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
• Now, add the mixed vegetables and cook for a few minutes until they become slightly tender.
• Add the chopped tomatoes and cook until they turn mushy.
• Add the bise bele bath powder, turmeric powder, and salt. Mix well and cook for a minute.
• Add the soaked and drained rice-dal mixture to the pot and mix everything together.
• Pour in the water and stir well. Adjust the salt if needed.
• If using a pressure cooker, close the lid and cook for 3-4 whistles or until the rice and lentils are fully cooked. If using a pot, cover with a lid and cook on medium-low heat until the rice and lentils are cooked, stirring occasionally.
• Once the pressure releases naturally or the rice is cooked, add the ground masala paste to the pot and mix well.
• Simmer for another 5-10 minutes on low heat to allow the flavors to blend together.
• Remove from heat and garnish with fresh coriander leaves.
• Serve hot bise bele bath with a side of papad or raita.

Enjoy your homemade bise bele bath!