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Bisi Bele Rice Recipe


May 21, 2018

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Easy

Bisi Bele Bath is an authentic rice dish straight from the state of Karnataka. It's a type of khichdi served with lots of ghee and accompanied by crispy papads and a refreshing bowl of raita.

INGREDIENTS

    For powder:
    1 tsp oil
    6-7 cloves
    1 stick cinnamon
    1 tsp jeera
    1 tsp pepper
    1 tsp poppy seeds
    ½ cup grated coconut
    2 tsp chana dal
    2 tsp urad dal
    2 tbsp coriander seeds
    8-10 dried red chillies
    Other ingredients :
    ¾ cup toor dal
    1 cup rice
    Water
    Salt
    Turmeric powder
    ¼ cup green peas
    ¼ cup cubed carrot
    ¼ cup cubed potato
    ¼ cup chopped (1 inch ) French beans
    Gooseberry sized tamarind soaked in water
    Salt
    Water
    1 small piece of jaggery
    Boondi farsan for garnish/topping
    For tempering:
    2 tbsp Sesame seed Oil
    1 tsp Mustard seeds
    2 sprigs Curry leaves
    Hing powder
    2 Dried red chillies
    ¼ cup Shallots, halved
    1Tomato, chopped

DIRECTIONS

Pre prep : In a pressure cooker, combine rice, dal, salt and turmeric.
Add enough water and pressure cook for 4 whistles or till semi mashed.
In a pan, heat oil and roast cloves, cinnamon, cumin seeds, pepper and poppy seeds.
Add coconut to it and roast for few seconds.
Transfer to a jar. In same pan, dry roast the dals along with coriander seeds and chillies.
Add to jar and blend to a coarse powder.
In another pan, combine tamarind water, vegetables and salt.
Bring to a boil and simmer on medium flame till vegetables are par boiled.
Add prepared powder and simmer on low flame for 5 minutes.
Add cooked rice dal mixture, mix well and adjust for salt.
Add more water to create a loose mixture and allow to simmer on low flame for 10 minutes.
Add jaggery while doing this.
Meanwhile, prepare tempering using oil, mustard, curry leaves, hing, chilli, onions and tomato.
Add to simmering rice and simmer for 5 more minutes.
Serve hot with fresh curds, appalam. You may garnish this with boondi.

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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