Bisi-bele-bath is a Kannada phrase meaning hot lentil rice. This is a Karnataka recipe. You can find this in restaurants that has Udupi cuisine. Amma makes this recipe at home occasionally when my bro and I were kids. Later I learnt some tips from our kannadian family friend and found it very easy and tastier. So this is a combination of Amma’s and Aunty’s version. Everytime aunty makes this and give to us we could find a different unique flavour and her tips helped me to get that flavour. I made this without adding any vegetables. You can use potato, onion, drumstick. Add these vegetables once the tamarind juice start to boil. This is a one pot meal and you can make it in a jiffy if you hav ebisi bele bath powder in hand.
Raw rice – 1 cup
Toor dhal – 1/2 cup
Water – 4.5 cups
Gingelley oil – 3 tbsp
Mustard seeds- 1 tsp
Urad dhal – 1 tsp
Channa dhal – 1 tsp
Ground nut- 2 tsp
Curry leaves – few
Bisi-bele-bath powder – 2 tbsp
Tamarind – lemon size
Salt- As required
Turmeric powder- A pinch
Grated Coconut- 3/4 cup
- Wash and pressure cook the rice and toor dhal with 5 cups of water.
- Rice should be cooked well. It should be mushy.
- Once the rice is cooked, mash it well.
- Boil the tamarind with water and extract tamarind juice.
- In a heavy bottomed vessel, add oil and splutter mustard seeds. Once they crack add channa dhal, urad dhal, groundnuts, curry leaves, asafoetida and fry till golden brown.
- Now add the tamarind juice and allow it to boil.
- Then add water, turmeric powder, salt, bisi-bele-bath powder and allow it to boil again.
- Now simmer the stove. Also add the jaggery which is one of the most important ingredients for the Karnataka cuisine.
- Once they start to boil, add the pressure cooked rice dhal mixture and mix well.
- Mix everything together and keep it in low flame for five minutes.
- Serve with salad, papad, vadam. I love it with Potato curry.