Friday, July 6, 2012

Bisibelebath

This is an authentic Karnataka style dish and the literal translation of Bisi-Bele-Bath is hot-lenthil-rice.
This makes a good dinner/lunch dish. Recently I had prepared this for dinner when we had few of S's friends home and it was a big hit! It sure does make one hearty healthy meal as it is a combination of rice, dhal and vegetables cooked in delicious spices.
It is fairly easy to prepare as we can make the masala for this dish before hand and have it ready when needed. I always grind a bottle full of the bisisbelebath masala and have it ready.

Serves 5 - 6 people
Ingredients Required:
Rice - 2 cups
Toor Dhal - 1 cup
Tamrind Pulp - 1 tbsp
Salt - as needed
Turmeric powder -1 tsp
Dessicated Coconut - 3 tbsp

To  Temper:
Oil - few tsp
Mustard seeds- 1 tsp
Cumin Seeds - 1/2 tsp
Dry Red Chillies - 3
Curry leaves - few
Hing - pinch
Broken Cashews - 10 (Optional)

Vegetables: (that I had used)
Onion - 1 medium size, sliced
Shallots - 10, peeled
Tomato - 1, chopped
Potato - 2, peeled, boiled and chopped
Carrot - 2, peeled and chopped
Beans - 10, cut into 1 inch pieces
Ladies Finger - 10, cut into 1/2 inch pieces
Brinjal - 6, chopped
Squash - 1/2 cup chopped
Frozen Peas - 1/4 cup
Chayote - 1/2 cup chopped
Green Chillies - 3 chopped

To Garnish:
Chopped Cilantro
Ghee - few tsp 

Bisibelebath Masala Powder - 4 tbsp (or more if needed, according to your taste)


How to make?
Pressure cook the dhal for 5 whistle until mushy and set aside.
Soak the rice in water.
Heat a large pan, add oil and once heated add the mustard seeds. Allow to splutter.
Add the cumin seeds, dry red chilli, hing, broken cashews and curry leaves. Fry till the cashews are golden brown.
Add the chopped onion, and green chillies. Fry till the onions are glassy.
Add a pinch of salt to sweat the onions.
Add the tomato and all the other vegetables. Saute for few minutes in the oil. Add the salt and the turmeric powder and toss well.
Add the soaked rice, and enough water to cover up the vegetables and rice.
Cover the pan, and allow to cook till the rice is well done and the vegetables are cooked on medium -low heat for 10 - 20 minutes. Stir in between so the bottom does not get burnt.
If required add more water.
Once the rice and vegetables are cooked, add the cooked dhal, tamrind water and bisibelebath masala powder and mix well.
Cover the lid and allow to cook for 5 more minutes.
Garnish with chopped cilantro and spoon of ghee.
Serve hot!

This taste delicious with raita/papad or boondhi!



Notes:
You can add vegetables of your choice.
Ghee gives a very nice and delicious flavor, but it is optional.
If the masala is going to be used immediately then the dessicated coconut can be ground along with the masala, else if you are going to store the masala powder, add the coconut to the dish when making as it reduces the shelf life.
Dessicated coconut gives a unique flavor. Freshly grated coconut can also be used.
I have also tried it using the MTR Bisibelebath off the shelf Masala powder and it is quite good.

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