Bisi Bele Bath | Bisibelebath | Bisibele Bhath or Bisibele Rice Recipe

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Prep Time          10 Minutes

Cooking Time  30 Minutes

Serves                  4

Ingredients :

Rice 2 cup

Toor Dal 2 1/2 cup

Tamarind 1 Lemon sized

Jaggery 1 Tablespoon – depending on the sweetness you wish

Bisibele bhath powder / Sambar/Garam masala powder 2 Tablespoon

Red Chilli Powder   1 Tablespoon

Ghee  2 tablespoons

Salt to taste

Recipe Video :

Vegetables :

The following vegetables cut in 1” length
Beans

Onion

Potato

Tomato

Finely chopped methi leaves 1 cup

Curry leaves

Coriander leaves

Fresh peas or  Hyacinth Bean - Avarekalu 1 cup ( If you have neither, then you can use peanuts. But Avarekalu tastes best. In the season if you get Jackfruit seeds, you use them. After Avarekalu, they are the next best :-) )
PS : Here I would like to mention that the choice of vegetables is entirely yours. If there is a plus or minus, it is absolutely no problem.
 

For Tadka :

Oil 1 tablespoon

Mustard seeds 1 teaspoon

Turmeric powder ½ teaspoon

Hing

Preparation :

• Soak tamarind in water.
• In a cooker cook daal along with vegetables and rice in separate containers.
• For rice generally we add water at 1:2 proportion. But here, you need to put a little more water so that the rice is cooked soft.
• Once it cools down, in a thick bottomed kadai, heat oil and add mustard seed. Once they splutter, add turmeric powder and hing. 
• Squeeze the tamarind pulp in it and add 2 glasses of water and let it come to a boil.
• While it is boiling, add jaggery, red chilli powder, bisibele bhath powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.
• Then add the dal cooked with veggies, add water if required and boil for five more minutes.
• Add the cooked rice, mix well and taste to check if you need some more salt, chilli powder Sambar powder or jaggery. 
• Cook on low fire.
• The bisi bele bhath at this point should be quite liquid. If you make it solid at this point, later on it will turn still hard. The best option would be to get a right liquid consistency at this point and still add half a glass of water and cook for just a few seconds and turn off the gas. So even if you eat it after hours, it will remain liquid and light.
• Add ghee and garnish with finely chopped coriander and cover for five minutes.
• Serve hot with Raita, Boondi kaalu or chips.
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