Name: BisiBele bhath recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup sona masoori rice; 1/3 cup red lentil / Masoor dal ( you can use toor dal as well...we prefer masoor dal as its kind of light on tummy ); 2 tbsp oil; 1 tbsp ghee; 1/2 cup chopped veggies ( carrots, beans, potato etc ); 1/4 cup green peas ( fresh / frozen ); 2 Green chillies slit; 2 dry red chillies broken into pieces; 1 medium onion sliced; 1 medium tomato diced; A golf ball sized tamarind ( soak n extract juice ); Red chilli powder to taste; Salt to taste; 1/4 tsp Turmeric; 1 tbsp dhania / coriander powder; 1tbsp MTR sambhar masala ( this works fine for me ...never bothered to make separate masala ); 1/2 tsp mustard seeds; 1/2tsp Cumin seeds; few curry leaves; A pinch hing / asoefetida; 4 cups water; Few sprigs cilantro / coriander chopped; Few roasted cashew for garnish ( optional )

ABOUT BisiBele bhath RECIPE

Bisibele bhath ...is a rice based dish of Karnataka state in India. Bisi means hot , Bele means lentil and bhath meaning rice... My co.sister belongs to Karnataka and she was the one who introduced me to this wonderful spicy lentil rice...since the first time i tasted it, I have become a huge fan of it...all we need is just some curd n papad to go along with it... So soft n comforting food !!!

Ingredients Serving: 4

1 cup sona masoori rice
1/3 cup red lentil / Masoor dal ( you can use toor dal as well...we prefer masoor dal as its kind of light on tummy )
2 tbsp oil
1 tbsp ghee
1/2 cup chopped veggies ( carrots, beans, potato etc )
1/4 cup green peas ( fresh / frozen )
2 Green chillies slit
2 dry red chillies broken into pieces
1 medium onion sliced
1 medium tomato diced
A golf ball sized tamarind ( soak n extract juice )
Red chilli powder to taste
Salt to taste
1/4 tsp Turmeric
1 tbsp dhania / coriander powder
1tbsp MTR sambhar masala ( this works fine for me ...never bothered to make separate masala )
1/2 tsp mustard seeds
1/2tsp Cumin seeds
few curry leaves
A pinch hing / asoefetida
4 cups water
Few sprigs cilantro / coriander chopped
Few roasted cashew for garnish ( optional )

Instructions

Wash and soak dal and rice..for 15 mins.
In a pressure pan / cooker add the oil, once hot add the mustard, cumin seeds and allow them to pop.
Next add in the hing, curry leaves ( i did not add )green chillies and red chillies, fry for a min. Then add the sliced onion, fry until translucent.
Now add the turmeric and chopped veggies along with peas and tomato. Fry n cook for a minute or two.Now add the soaked rice n dal, stir well.
Add in the water n pressure cook for 3 to 4 whistles. Once the pressure is released, open the cooker / pan now add in the tamarind extract along with dry spices i.e..salt , red chilli powder , dhania powder , sambhar masala and stir until well mixed...
Add little water if its thick, mix well n heat for a while. Now add the ghee n chopped coriander leaves. Stir...Garnish...drizzle with a tsp of ghee and serve hot.

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