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Friday, February 21, 2014

Bisibelebhat (Bisi Bele Bhat or Bisi Byali Huli anna) Our Karnataka Specialty Rice

As the name goes Bisi in Kannada means hot….Bele/Byali means lentil …Huli means sweet & sour taste and Bhat means a dish cooked from rice. This hot lentil and rice cooked with lots of spices is a sure treat. Each house in the Karnataka region has its own version of making this yummy dish. I am so fond of this dish and cook it so many times that of late I just put the ingredients with my finger tips and it turns perfect .But this time I turned on my old dairy pages to check on the measurements written down more than a decade ago from my mother and prepared it. I know some people make and store a dry masala for the same but nothing can beat the taste of fresh masala prepared just while cooking bisibelebath.Its easy to make and needs no prior preparations.
We enjoyed it with roasted papad…It surely made our last weekend special…..
So here comes from my Grand Veg Kitchen …
Bisibelebath

Ingredients:
3 /4 th Cup Rice (Sona masuri/Ponni/Kortula)
1 /4 th Cup Toor Dal (Pigeon peas split -Arhar dal) or use Masoor Dal (Lentil Dal)
1 Cup of Boiled Vegetables (I mixed carrots, French beans, cauliflower and frozen green peas)
1 Big Tomato finely chopped
3 inch dry Tamarind piece
1/8 th tsp Turmeric
1/4 th tsp Mustard seeds
A pinch of Asafoetida (hing powder)
1 Tbsp Jaggary crushed
2 Tbsp Desiccated (dry) grated coconut
2 Tbsp Oil
3 Black Peppercorns
4 Cloves
1/2 inch Cinnamon stick
1 tsp Urad dal (Black gram skinned)
1 tsp Channa Dal (Bengal gram split)
1/2 tsp Jeera (Cummin Seeds)
1 Tbsp Coriander seeds
4 Red chilies
Salt to taste
Coriander leaves for garnish
Serves: 3 People

Method:

1. Mix rice and dal(I used Masoor dal) in a bowl and wash it 2-3 times in water and drain. Add 2 ½ cups water and cook in a pressure cooker till slightly soft than our usual rice but not too mashy. I cooked for 3 whistles on high flame and then cooked on low flame for 3 minutes. Allow it to cool.
2. Meanwhile cook a cup of vegetable pieces of your choice in 1/4th cup of water for 2-3 minutes or till its just soft but yet crunchy. I used one carrot, 6-7 French beans, 6-7 florets of cauliflower and a handful of frozen green peas.
3. Soak 3 inch dry tamarind piece in 1/4th cup of water.
4. In a thick bottomed pan/kadai roast desiccated coconut for 2 minutes on low flame or till it turns light brown. Allow it to cool
5. In the same kadai/pan or in the kadai you plan to cook the bisibelebath heat one tablespoon of oil. Firstly add peppercorns, cloves and cinnamon stick. Once they emit aroma add Urad dal (Black gram skinned), Channa Dal (Bengal gram split) followed by Jeera(cumin seeds), Coriander seeds and finally Red chilies cut into two and fry till the Urad dal (Black gram skinned)turns light brown. Turn of the flame and allow it to cool.
6. In a mixer grind together the roasted desiccated coconut and the above fried masala into a coarse powder without adding water.
7. In the kadai/pan heat the remaining one tablespoon oil and add Asafoetida (hing powder) and mustard seeds. Once they splutter add chopped tomatoes and the tamarind pulp squeezed out from the soaked tamarind. Add turmeric, salt, jaggery and bring a boil.
8. Next add the ground masala powder and give a good mix. Allow it to boil. Now add all the cooked vegetables along with the cooked water .
9. Finally add the cooked rice and dal mixture by loosening it with your finger tips to leave no lumps. Add around one cup of water slowly little by little checking it consistency. Mix well and bring a good boil. Add more water if you like it more liquid .At this stage check for salt and add more if required. If you want it more spicy then you can add a little of red chili powder also. I boiled it and brought it to gravy like consistency as it turns thicker when cooled further. Garnish with coriander leaves.
Serve hot with roasted pappad!!
Notes: A lot of taste variations can be done by adding different ingredients to the bisibelebath .You can add small sambar onions or normal onions chopped and sauté before adding the tomatoes.
You can add funnel seeds also into the masala .A handful of peanuts can be added while boiling the dal and rice instead of peas.
Topping it up with a spoon of ghee/clarified butter enhances its taste further!!

11 comments:

Unknown said...

wow one aromatic bisi bele bhath :) very tempting !! First time here and happy to follow you , do visit my blog too. wud be glad if you folow me back :)

Desi Fiesta

Unknown said...

very detailed and tempting indeed !

Unknown said...

Manjula Bharath ....thank u so much dear for those lovely words...will surely visit ur blog n would be happy to follow u too :) cheers !!

Unknown said...

Hey Thanks for sharing the recipe!! cooked for the first time today and it turned out great!! :))

Unknown said...

Very tempting and authentic taste!!
Thanks!

Unknown said...

Very tempting and authentic taste!!
Thanks!

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