Karnataka's fave one-pot meal that's hot, spicy and deliciousFeb 23, 2018
Rice and lentil is a quintessential staple ingredient in every Indian household. Up north the signature Khichdi combining these two ingredients exists in many scrumptious forms while down south it’s a spicy rendition in Karnataka’s famous bisi bele bath , the preferred comfort food that's fiery and tasty in the Kannadiga style.
If you are hungry, looking for a high charged easy-one-pot meal that’s quick, healthy, simple and dependable; you can't go wrong with Bisi Bele Bath. Deeply satisfying and versatile for food lovers Bisi Bele Huli Anna, is the amazing Karnataka dish made with spiced lentil and rice for lunch and dinner.
The secret behind the great flavour: Bisi Bele Bath masala powder
Ingredients for 1 cup masala –
Byadagi Chillies / Kashmiri chillies – 6 nos
Guntur Chillies – 6 nos
Curry Leaves - 2 Sprigs
Coriander Seeds - 2 tbsp
Fenugreek Seeds - ½ tsp
Cumin Seeds - 1 tsp
Black Peppercorn - 2 tsp
Black Mustard Seeds - ¼ tsp
Chana Dal - 2 tsp
White Urad Dal - 2 tsp
Kapok Buds ( Marati Moggu) - 2 Black
Cloves – 2 nos
Cinnamon – 2 inch Piece
Desiccated Coconut Powder- ½ cup
The hottest ingredient for this masala is dried red Byadagi chillies that lend the redness and aroma to the dish. Dry roast Byadagi chillies and curry leaves until light brown and fragrant. Set aside. Next dry roast whole coriander seeds, cumin seeds, fenugreek seeds, black peppercorn and black mustard seeds until very fragrant. Set aside. Dry roast chana dal and white urad dal till brown and aromatic. Set aside. Dry roast Kapok Buds, Cloves, and Cinnamon. Set aside. Dry roast Desiccated Coconut Powder until slightly brown. Set aside. Grind all ingredients together to a fine powder. This can be stored in a dry container and used anytime.
Just follow this simple recipe to prepare spicy Bisi Bele Bath in 15 minutes
Vegetables (Potato, Carrot, Green Peas, Capsicum, Drum Stick, Cauliflower, Cabbage, French beans) - 1 cup, chopped
Onion – 1 medium, finely chopped
Rice – ¾ cup
Toor Dal – 1/3 cup
Oil – 2 tsp
Tamarind – 1 tbsp, soaked in 1/3 cup water for 10-15 mins, mash and sieve
Jaggery – 1 tbsp
Bisi Bele Bath Masala Powder – 2 tbsp
Turmeric (optional) – 1 pinch
Salt to taste
Oil/Ghee – 1 tbsp
Mustard seeds – ½ tsp
Dry Red Chilli – 1-2
Curry leaves- 1-2 sprig
Cashew nuts – 6-8
Asafoetida ( hing) - 1 pinch
1. Wash and soak rice and dal separately in water for 30 mins.
2. Cook rice and lentils separately or in stackable cooker compartment. For rice add 1 ¾ cups water and salt; for dal add 1 cup water and salt. Put rice container on the stand and toor dal container over rice. Cook on medium flame for 3 whistles. Turn off flame and bring out the containers one by one.
3. In a kadai/pan heat 2 tsps of oil over medium flame, add onions, sauté until light pink.
4. Add vegetables and sauté for 4-5 minutes.
5. Add 1 cup water and cook for 7-8 minutes till vegetables are soft.