I learnt this dish specially for my father who loves bisi bele bath and I wanted to be able to make it for him.I am happy to report that I did and he loved it too.
This dish is traditionally made with white rice and can be made that way too ,but for those of you who are looking for ways to incorporate brown rice in your diet since it is very healthy and has higher fiber content,this is a good dish to do it since the taste of the brown rice blends well in this dish.
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Ingredients and method to make Bisi bele bath.
For the masala:
1 1/2 tbsp khus khus
1 1/2 tbsp Split yellow chick pea lentil ( channa dhal)
1 1/2 tbsp Split black gram lentil (udad dhal)
1 tbsp Coriander seeds ( dhania)
3 tbsp grated coconut
2 stalks of curry
Dry red chilies( about 3) ( or according to taste)
1/2 tbsp cumin seeds (jeera)
1/2 tbsp fenugreek seeds (methi seeds)
8-10 whole black pepper
For the main dish:
1 1/2 cups long grain brown rice
1 cup split red gram lentil (tur dhal)
2 cups mixed cut vegetables like carrots,beans,peas and cauliflower(any other suitable vegetables can be substituted)
1 big red onion cut finely
4 1/2 cups water
1 tbsp oil tamarind size of gooseberry
salt to taste.
Ghee 1 tbsp (optional)
Chopped cilantro for garnish.
1.Place the rice, red gram lentil and water in a container and place in a pressure cooker and cook till well done.
2.Soak the tamarind in warm water for about fifteen to twenty minutes.Press out all the pulp and extract the tamarind juice and discard the seeds and fibers.
3.Heat a heavy bottomed pan and add the split yellow chick pea in it and saute for a minute ,add the split black gram lentil,fry both for a minute ,then add the fenugreek seeds ,cumin seeds ,khus khus,black pepper and coriander seeds and dry roast until all of the ingredients are evenly light brown.
Keep the stove on medium so as to not scorch the ingredients as that will spoil the taste.Remove all of this from the pan and keep aside.Alternatively each ingredient can be dry fried separately till it reaches the light brown color,this takes longer though.
4.In the same pan add red chilies and curry leaves and dry roast for a minute or two.Remove and keep separate
5.In the same pan add the grated coconut and dry roast until light brown.This would take about two to three minutes.Remove and keep aside.
6.Let all the ingredients for the masala cool and grind together into a fine powder
7.Heat oil in a large pan, add onions to this and saute until transparent.Add vegetables and cook in a little water and the extracted tamarind juice and cook until reasonably soft.
8.Mash the rice and lentil mixture a little,add to the vegetables,add the ground masala and the salt and simmer on low for a few minutes.Adjust the water as required so that the entire thing is not too watery or too hard.
Serve hot topped with ghee and garnished with cilantro.
Serves about 4.
It tastes good with papad and Boondi raita.
Related Recipes:
Capsicum Carrot Rice
Ingredients and method to make Bisi bele bath.
For the masala:
1 1/2 tbsp khus khus
1 1/2 tbsp Split yellow chick pea lentil ( channa dhal)
1 1/2 tbsp Split black gram lentil (udad dhal)
1 tbsp Coriander seeds ( dhania)
3 tbsp grated coconut
2 stalks of curry
Dry red chilies( about 3) ( or according to taste)
1/2 tbsp cumin seeds (jeera)
1/2 tbsp fenugreek seeds (methi seeds)
8-10 whole black pepper
For the main dish:
1 1/2 cups long grain brown rice
1 cup split red gram lentil (tur dhal)
2 cups mixed cut vegetables like carrots,beans,peas and cauliflower(any other suitable vegetables can be substituted)
1 big red onion cut finely
4 1/2 cups water
1 tbsp oil tamarind size of gooseberry
salt to taste.
Ghee 1 tbsp (optional)
Chopped cilantro for garnish.
1.Place the rice, red gram lentil and water in a container and place in a pressure cooker and cook till well done.
2.Soak the tamarind in warm water for about fifteen to twenty minutes.Press out all the pulp and extract the tamarind juice and discard the seeds and fibers.
3.Heat a heavy bottomed pan and add the split yellow chick pea in it and saute for a minute ,add the split black gram lentil,fry both for a minute ,then add the fenugreek seeds ,cumin seeds ,khus khus,black pepper and coriander seeds and dry roast until all of the ingredients are evenly light brown.
Keep the stove on medium so as to not scorch the ingredients as that will spoil the taste.Remove all of this from the pan and keep aside.Alternatively each ingredient can be dry fried separately till it reaches the light brown color,this takes longer though.
4.In the same pan add red chilies and curry leaves and dry roast for a minute or two.Remove and keep separate
5.In the same pan add the grated coconut and dry roast until light brown.This would take about two to three minutes.Remove and keep aside.
6.Let all the ingredients for the masala cool and grind together into a fine powder
7.Heat oil in a large pan, add onions to this and saute until transparent.Add vegetables and cook in a little water and the extracted tamarind juice and cook until reasonably soft.
8.Mash the rice and lentil mixture a little,add to the vegetables,add the ground masala and the salt and simmer on low for a few minutes.Adjust the water as required so that the entire thing is not too watery or too hard.
Serve hot topped with ghee and garnished with cilantro.
Serves about 4.
It tastes good with papad and Boondi raita.
Related Recipes:
Capsicum Carrot Rice
1 comments:
I made this recently and I have to say I am looking forward to make it again:) I made some extra powder for that purpose:)
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