Name: Bisi Bele Bath recipe by Padma Rekha at BetterButter
Cook time: 35 min
Total time: 35 min
Yield: 3
Ingredients: Rice- 1 cup; Tour dal- 1 cup; Tomato- 1 finely chopped; Mixed vegetables- 1 cup of carrot, beans, green peas, potatoes, eggplant and pumpkin; Mustard seeds- 1/2 tsp; Jaggery- 1 tbsp, grated; Bisi bele bath powder- 1/4 cup; Ghee- 1 tbsp; Ground nuts- 1 tbsp; Cashew nuts- 6; Asafoetida- a pinch; Curry leaves- 1 sprig; Coriander leaves- 2 tbsp finely chopped; Turmeric powder- 1/4 tsp; Gheep- 2 tbsp; Tamarind- golf ball size; Salt to taste

ABOUT Bisi Bele Bath RECIPE

Kannada cuisine is one of the oldest surviving cuisine with lots of different flavors and a wide variety of vegetarian recipes. I adopted some flavors from this wonderful cuisine into my daily cooking. Some recipes have become favorites at home, like soppina saru, ragi mudde saru, sabsige soppina rotti, akkirotti and many more. Especially bisi bele bath, chitranna and vangi bath are always present in my weekly menu.

Ingredients Serving: 3

Rice- 1 cup
Tour dal- 1 cup
Tomato- 1 finely chopped
Mixed vegetables- 1 cup of carrot, beans, green peas, potatoes, eggplant and pumpkin
Mustard seeds- 1/2 tsp
Jaggery- 1 tbsp, grated
Bisi bele bath powder- 1/4 cup
Ghee- 1 tbsp
Ground nuts- 1 tbsp
Cashew nuts- 6
Asafoetida- a pinch
Curry leaves- 1 sprig
Coriander leaves- 2 tbsp finely chopped
Turmeric powder- 1/4 tsp
Gheep- 2 tbsp
Tamarind- golf ball size
Salt to taste

Instructions

Wash the dal well then pressure cook it with 2 cups of water till 4 whistles blow. Then turn off the heat and set aside to cool.
Cut all the vegetables well, the carrots in round shapes and the other vegetables in 1" inch pieces. Now add these chopped vegetables and peas, a pinch of turmeric powder, 1/4 tsp salt along with 1 cup of water. Let it boil and cook till the vegetables are tender.
Wash the rice and pour in 2 and 1/2 cups of water in a pressure cooker, let it cook till three whistles blow. Then turn off the heat and set aside. Also soak the tamarind in enough warm water and squeeze the tamarind juice with 1 cup of water.
Take a pan, add the chopped tomatoes with tamarind water, then add 1/4 tsp salt and cook till the tomatoes are soft. Then add the grated jaggery and bring to a boil. Now add the bisi bele bath powder, boiled vegetables and cooked dal, keep the flame low and cook it for 5 to 7 minutes till the flavors blend well together.
Add the cooked rice to this vegetable mixture, mix well and cook in a low heat, mix in between to ensure that there are no lumps. Pour in enough water to make it solid, keep the flame very low and cook it for 15 minutes.
In the meantime, heat ghee in a pan, add mustard seeds and let then crackle then add asafoetida, groundnuts, cashewnuts and fry till they turn golden, then add the curry leaves and add this tempering to the bisi bele bath.
Mix well and serve hot with pappad, chips or any thing that you like.

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