Рецепт Bisi Bele Bath Recipe
Bisi Bele Bath Recipe with step by step pictures. Bisi bele bath or Bisi bele huli anna is a traditional and most popular dish of Karnataka made with rice, lentils and mixed vegetables.
It a wholesome and nutrition packed one pot meal that is served for lunch. It is very apt to serve for dinner parties, dinners and get-togethers.
Bisi bele bath became more popular and came to be commonly known as the typical south indian sambar sadam after many Udupi restaurants cropped up across the country and started serving them.
Bisi bele bath does not need any side dish at all and can be eaten on its own but it tastes awesome when served with crunchy potato chips, papad, kara boondhi or a thayir pachadi.
It may look like a lengthy process but if you could prepare the bisi bele bath masala powder the day prior you are going to make the rice and have the vegetables on hand, it’s a breeze to prepare and serve.
Instead of making the masala powder right from scratch, you can also buy a reliable brand off the shelf from a shop as it is available everywhere.
Points to note before you begin to make Bisi bele bath:
1. Use regular raw rice. Avoid basmati rice.
2. You can use all types of vegetables like turnip, yellow pumpkin, chow-chow, potato etc., I personally avoid potatoes.
3. You can use colored bell peppers. Avoid vegetables rich in water like white pumpkin as it will disintegrate.
4. You can use legumes like peas, double beans, green tuvar etc if you have on hand.
5. Bisi bele bath should neither be dry and looking separate like biryani nor hard and lumpy. But it should be loose and when you place it on a plate it should spread around.
6. Whether you choose to cook the vegetables in a pressure cooker or in an open vessel, make sure that they keep their shape well even after cooked.
How to make Bisi bele bath with step by step photos:
1. Soak tamarind in warm water. Extract pulp and keep aside.
2. Wash tur dal and rice together. Place them in pressure cooker, add 6 cups water and cook for 4 whistles. Keep aside for the pressure to release.
3. Peel shallots, cube the tomatoes. Chop drumstick, French beans and brinjals into finger length size. Chop carrots, capsicum, avarakkai (broad beans) and keep aside.
4. Heat a pan with 2 tsp oil. Add shallots (sambar onions) and sauté till pink. Add rest of the vegetables and cook over low flame for 2-3 mins stirring well.
5. Add ½ cup water, salt, mix well and let it come to a boil. Cook over medium flame for 3 to 4 mins. Add tamarind extract and reduce flame. Cook for 5 mins over low flame till the vegetables are cooked fully. Switch off stove.
6. Open the pressure cooker, add salt and mash the rice and tur dal well. Transfer the cooked vegetables along with the water, 4 tbsp bisi bele bath masala powder, turmeric powder, jaggery mix well and let it cook over low flame for 5 mins till the water gets absorbed and the bisi bele bath thickens considerably.
7. Heat a pan with ghee. Add mustard seeds and let it splutter. Add cumin seeds and let it sizzle. Add broken cashew nuts, roast till it becomes golden brown. Add asafetida, broken whole dry red chilies and curry leaves and sauté till the leaves become crisp.
8. Pour this tempering over the simmering rice and mix well. Switch off stove.
Bisi Bele Bath is ready to be served. Scoop some onto the plate. Drizzle more ghee on top. Serve piping hot with potato chips or kara boondhi or thayir pachadi.
Bisi Bele Bath Recipe details below:
Bisi Bele Bath Recipe Bisi Bele Bath recipe with step by step photos. Author: Radhika Recipe type: Main Cuisine: South Indian Serves: 2 to 3 servings Ingredients:
Raw rice – ¾ cup Tur dal (pigeon peas) – 1 cup
Bisi bele bath masala powder – 4 tbsp Tamarind – 1 small lemon size Turmeric powder – ¼ tsp Jaggery – 2 tsp Oil – 2 tsp Salt – to taste Mixed Vegetables to add:
Shallots (sambar onions) – 10 to 15 Tomatoes – 2 Drumstick – 1 Brinjals – 2 Avarakkai (Broad beans) – 8 French beans – 5 Carrot – 1 Capsicum, small – 1 For Seasoning:
Mustard seeds – 1 tsp Cumin seeds – ½ tsp Whole dry red chilies – 3 Cashew nuts – 10 Asafetida – 1/8 tsp Curry leaves – 1 sprig Ghee – 2 to 3 tbsp Instructions:
Soak tamarind in warm water. Extract pulp and keep aside. Wash tur dal and rice together. Place them in pressure cooker. Add 6 cups water and cook for 4 whistles. Keep aside for the pressure to release. Peel shallots, cube the tomatoes. Chop drumstick, French beans and brinjals into finger length size. Chop carrots, capsicum, avarakkai (broad beans) and keep aside. Add rest of the vegetables and cook over low flame for 2-3 mins, stirring well. Add ½ cup water, salt, mix well and let it come to a boil. Cook over medium flame for 3 to 4 mins. Add tamarind extract and reduce flame. Cook for 5 mins over low flame till the vegetables are cooked fully. Switch off stove. Open the pressure cooker, add salt and mash the rice and tur dal well. Transfer the cooked vegetables along with the water to the pressure cooker. Add 4 tbsp bisi bele bath masala powder, turmeric powder, jaggery mix well and let it cook over low flame for 5 mins till the water gets absorbed and the bisi bele bath thickens considerably. Check for salt and spice at this stage. If less add them, adjusting to your taste. Heat a pan with ghee. Add mustard seeds and let it splutter. Add cumin seeds and let it sizzle. Add broken cashew nuts, roast till it becomes golden brown. Add asafetida, broken whole dry red chilies and curry leaves and sauté till the leaves become crisp. Pour this tempering over the simmering bisi bele bath and mix well. Drizzle more ghee on top. Serve piping hot with potato chips or kara boondhi and thayir pachadi. 3.4.3177