Learn how to make Bisi Bele Bath at home with Anushruti only on Rajshri Food.
Make Karnataka's traditional popular cuisine a part of your kitchen. Anushruti will show you how to make the hot lentil cooked with rice popular known as Bisi Bele Bath! So watch learn how to make Bisi Bele Bath in most easy and quick way only on Rajshri Food.
|Water||3 Cup (48 tbs) (use as required)|
|For the rice:|
|Rice||1 Cup (16 tbs) (preferably short grain rice like sona masuri)|
|Water||2 1/2 Cup (40 tbs)|
|For the dal:|
|Red gram/Pigeon peas||3/4 Cup (12 tbs)|
|Water||2 Cup (32 tbs)|
|Turmeric powder||1/2 Teaspoon|
|For the vegetables:|
|Carrots||2 , cut into cubes|
|Fresh peas||1/2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|For the spice paste:|
|Channa dal||2 Tablespoon|
|Urad dal||2 Teaspoon|
|Nutmeg powder||1/2 Teaspoon|
|Dry red chilies||5|
|Poppy seeds||1 Teaspoon|
|Coriander seeds||4 Teaspoon|
|Cumin seeds||1/2 Teaspoon|
|Mustard seeds||3/4 Teaspoon|
|Methi seeds||1/2 Teaspoon|
|Turmeric powder||1/4 Teaspoon|
|Water||1/2 Cup (8 tbs) (to dissolve the paste after it is ground)|
|Dessicated coconut||1/2 Cup (8 tbs)|
|For the seasoning/tempering:|
|Mustard seeds||1 Teaspoon|
|Curry leaves sprig||1|
|For the garnish:|
1. Clean the tamarind and dissolve it in 1 cup of warm water in a bowl for 30 minutes to 2 hours. After the tamarind is soaked, mash well with your hands or a whisk and then strain into a bowl or directly into a cooking pot.
2. Soak the rice in water for 15 to 20 minutes. Drain and cook with 2.5 cups of water and 2 tsp ghee.
3. Wash the dal in several changes of water and cook the dal with 2 cups water and ½ tsp turmeric powder.
4. In a pan put in the prepared vegetables along with 2 cups water and cook till done.
5. In a small wok or pan, put in the channa dal and urad dal and roast until they turn golden brown, about 3 to 4 minutes. After they are roasted, keep aside for a few minutes.
6. Into the same wok or pan, put in ½ a tsp of ghee and the rest of the spices, seeds of cardamom pods, cloves, marathi moggu, cinnamon, pepper, cloves, nutmeg powder, dry red chilies, poppy seeds, coriander seeds, cumin seeds, mustard seeds and roast on low heat until the spices change colour and the mustard begins to splutter.
7. Stir in the methi or fenugreek seeds and roast for a minute more. Turn off the heat and stir in the asafetida and turmeric powders. Allow to cool and then grind to a fine powder along with the roasted dals.
8. Roast ½ a cup of dry or dessicated coconut on low heat until it becomes golden brown. Allow to cool completely and then pulse or grind for a few seconds until the coconut turns to a fine powder. You need to be careful with this as over grinding can turn this into a paste.
9. Now that all the elements for the preparation are ready, it’s time to assemble everything together. In a large pan or wok, put in the oil for the seasoning and once the oil is hot, pop in the mustard seeds. Once the mustard seeds splutter, put in the curry leaves and the asafetida, turn down the heat and put in the tamarind pulp.
10. Mix the ground spice powder with water and stir it into the tamarind pulp. the bisi bele bhath. Once it comes to a boil, put in the vegetables along with the cooking water, the cooked dal and mix everything together. Put in the rice, the salt and mix well and allow all the flavours to amalgamate.
11. Adjust the consistency of water if required and just before turning off the heat, stir in the roasted and ground dry coconut.
12. Turn off the heat. In a wok, put in the ghee for garnishing and once the ghee melts, stir in the cashews. Once the cashews are golden brown, turn off the heat and pour over the bisi bele bhath. Do not miss this step as it adds a lot of flavor and depth to this dish.
13. Serve hot!