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Bisi Bele Bhaath (Hot Lentils and Rice)


Number of servings: 4


Bisi Bele Bhaath
Bisi Bele Bhaath meaning Hot Lentil/Dal Rice is one of the famous dishes of the state of Karnataka, India. The name originates from the fact that this dish is hot(temperature) and tasty and can be prepared for dinner or lunch. Usually served in marriage receptions this dish is extremely delicious.  

List of ingredients:
QtyMeasureIngredientWt.(gms)
Ingredients:
2 cups rice  
11/2 cup toor dal (tuvar dal or split gram)  
2 cups chopped mixed vegetables(beans, carrots, peas, cauliflower)  
1 in number big potato (peeeld and cut lengthwise)  
1 in number small eggplant (brinjal) chopped into cubes  
2 in number onion (medium) chopped lengthwise  
11/2 tsp ginger-garlic paste  
1/4 cup tamarind juice  
1 tbsp jaggery (or brown sugar)  
1/2 cup oil or ghee  
1 tsp mustard seeds  
1 tsp curry leaves  
1/2 tsp asafoetida (hing)  
2 tbsp chopped cilantro(coriander)  
2 tsp sambar powder  
1/2 tsp turmeric powder  
3 tsp salt (or to taste)  
For the Dry Bisi Bele Bhaath Masala Powder:
1/2 cup dessicated cocunut  
1 tbsp dhania seeds (coriander seeds)  
10 in number black pepper (pepper corns)  
1/2 tbsp jeera (cumin) seeds  
1 tsp methi (fenugreek) seeds  
6 in number whole dry red chillies  
1/4 tsp asafoetida (hing)  
1 tbsp curry leaves  
5 in number cloves  
1 inch cinnamon stick (dal chini or dal chekka)  
3 in number cardomamom (peeled and seeds separated)  
1 tbsp ghee for roasting  

Cooking procedure
Method: Step 1: First make the dry masala powder in the following manner. Take all ingredients and mix.Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool. Dry Grind in a mixie or blender. Step 2: Wash and soak rice and dal for some time. Pressure cook dal with one whistle only. It will be half done. Step 3: Put the ghee and heat in a large heavy saucepan or directly in the pressure cooker (without water). Step 4: Add the mustard seeds, asafoetida, curry leaves and onions. Add the ginger and garlic paste and fry till the onions turn pink. Step 5: Add the brinjals, other vegetables and rice. Add 10-12 cups of water. When it comes to a boil, add the dal. Add all the dry masalas (samabr powder and turmeric), ground dry masala, tamarind juice, jaggery. Either cover and allow to be cooked till the rice is done well or, if using cooker, cover and allow for 2 whistles. Add 2 tsp ghee (optional) and stir gently. Garnish with coriander. Serve hot.
Storage tips:
Stayd fresh for two days if refrigerated. Heat with a little water before serving.
Any additional information:
Can be served with potato chips or kara mixture.


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