Name: Bisi Bele Bhath recipe by Bethica Das at BetterButter
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 4
Ingredients: 1 cup rice; 1/2 cup tuvar dal; 1 tbsp. oil; 1 onion, chopped; 1 tsp. ginger, chopped; 1 tsp. garlic, chopped; 1-2 green chilies, chopped; 2 cups chopped veggies (capsicum, beans, carrots, peas, eggplants, etc); 3-4 tbsp. bisi bele bath masala; salt to taste; 1/2 cup tamarind pulp; 1 tbsp. jaggery; Tempering -; 1 tbsp. oil; 1 tbsp. ghee; 1 tsp. mustard seeds; 1 sprig curry leaves; 10-15 roasted cashews; coriander leaves to garnish; 1 tsp. extra ghee to garnish

ABOUT Bisi Bele Bhath RECIPE

This is a traditional rice lentil dish / porridge from the state of Karnataka. It is very nutritious as it has the goodness of mixed veggies. The taste and the flavour comes from the special homemade Bisi Bele Bath masala and the tempering that is poured on the end product. It is a one-pot meal which is relished with papad or chips.

Ingredients Serving: 4

1 cup rice
1/2 cup tuvar dal
1 tbsp. oil
1 onion, chopped
1 tsp. ginger, chopped
1 tsp. garlic, chopped
1-2 green chilies, chopped
2 cups chopped veggies (capsicum, beans, carrots, peas, eggplants, etc)
3-4 tbsp. bisi bele bath masala
salt to taste
1/2 cup tamarind pulp
1 tbsp. jaggery
Tempering -
1 tbsp. oil
1 tbsp. ghee
1 tsp. mustard seeds
1 sprig curry leaves
10-15 roasted cashews
coriander leaves to garnish
1 tsp. extra ghee to garnish

Instructions

Soak the rice and tuvar dal for an hour. Pressure cook in 3 1/2 cups water for 10 minutes on a low flame after the first whistle.
Heat 1 tbsp. oil and fry the onion, ginger, garlic and green chilies till light brown. Add the chopped veggies and continue to saute for 1-2 minutes.
Add 1/2 cup to the veggies and pressure cook for one whistle. Transfer the boiled rice-dal mix and the boiled veggies to a pan / karahi and simmer for 5-10 minutes along with the jaggery, spice powder, salt and tamarind pulp.
Adjust the water. The consistency should be that of khichdi / porridge. When done, transfer to a serving dish.
For the tempering - Heat oil and ghee in a pan and temper with the mustard seeds. After it stops spluttering add the curry leaves and saute for a few seconds. (If using raw cashews, add them now and fry till light brown.
Pour this tempering on the prepared Bisi Bele bath and garnish with roasted cashews, coriander leaves and ghee. Serve hot with papad or chips. I like mine with some pickles.

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