By Devi Poojari
February 10, 2024
Image Credit: Wikimedia Commons
A Karnataka-style preparation of rice, lentils and vegetables, the bisi bele bath is a comforting meal to enjoy with some banana chips on the side. What gives this delicacy its distinctiveness, is a freshly-ground spice blend that adds aroma and flavour.
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4 dried red chillies 1-inch piece cinnamon 3 cloves 1 teaspoon cumin seeds 1 teaspoon broken urad dal 1 teaspoon chana dal ½ teaspoon fenugreek seeds 1.5 tablespoons coriander seeds 1 tablespoon poppy seeds
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¾ cup rice, soaked ½ cup toor dal, soaked 3.5 tablespoons tamarind pulp ½ cup red carrots, diced ¼ cup green peas 10-12 small shallots, sliced ¼ cup capsicum, diced ¼ cup French beans, quartered 3 tablespoons ghee 1.5 teaspoons jaggery powder 7-8 curry leaves 8-10 cashews, halved 1 dried red chilli, broken 1 teaspoon mustard seeds 1 pinch asafoetida Salt, to taste
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Toast the spices for the blend in a dry pan until aromatic and lightly browned before cooling and grinding to a fine powder.
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Set aside while you heat the ghee in a pressure cooker and temper the asafoetida, red chilli, mustard seeds and curry leaves.
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Sauté the cashews and set aside before adding the shallots, followed by the carrots, capsicum, French beans and peas.
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Season lightly with salt and continue cooking for a couple of minutes, while adding in the tamarind pulp and letting it come to a boil.
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Add the soaked rice and toor dal after draining the water and mix thoroughly.
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Add 2.5 cups of water to the mixture and let everything pressure cook for 3-4 whistles.
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Cool slightly and add the reserved spice blend, jaggery and more ghee on top, while stirring the softened mixture.
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Adjust seasoning if necessary to serve immediately with chips and a healthy drizzle of ghee.
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