One Pot Meal Bisibelabath – Super Quick Pressure Cooker Recipe

One Pot Meal Bisibelabath – Super Quick Pressure Cooker Recipe

I love one pot meals. I like it even more better if I can cook it in a pressure cooker. On weeknights, I prepare meals that has good amount of vegetables, carbs, protiens and tons of flavor. One such dish is Bisibelabath. It is a popular dish from Karnataka, a South Indian state. Traditionally it is made with white rice and lentils. Depending on my mood,  I make it with quinoa or brown rice or white rice. The key to get it right is the special sambhar powder called bisibela bath powder. I am sharing my perimma’s (aunt’s) recipe. She is known for her bisibelabath recipe.

BISIBELABATH POWDER RECIPE

Ingredients

  • 20 dry red chillies
  • 2 tablespoon coriander Seeds
  • 10 curry leaes
  • 2 teaspoon asafoetida
  • 1 tablespoon cumin Seeds
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon cinnamon powder or 2-3 inches
  • 4 cardamons
  • 4 cloves
  • 1 tablespoon toor dhal/split yellow peas
  • 1/2 cup bengal gram/channa dhal
  • 1/2 cup urad dhal / white lentils
  • 1 cup dry dessicated coconut

Directions

  1. Dry roast each ingredient in hot saucepan for 1-2 minutes. Remove, cool and grind them to a coarse powder. Store in air tight containder. You can make larger batch and store it for upto 1 month. 

 

BISIBELABATH RECIPE

Each family has their own version of bisibelabath recipe. I use an eloborate one on days I have time. This recipe is quick and easy. Somedays I even use frozen vegetabls to save some time on chopping. We love this recipe as its nutritious and quick. I replace quinoa or brown rice with barley too. Somedays I go with equal amount of all the three. You can tweak it as per your taste. This recipe is so forgiving and I hope you guys will love it.

Ingredients

  • 1 tablespoon ghee (clarified butter) or use sesame oil (if you are a vegan)
  • 1 tablespoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon asafoetida
  • 1 teaspoon fenugreek seeds
  • 8-10 curry leaves
  • 10 pearl onions or shallots,cut in half (you can use 1/4 cup regular red/yellow onions too)
  • 2 cups carrots, green beans, bell peppers, drumsticks, chayote squash, potatoes, pumpkin (choose all or use just 3 or more veggies of your choice) – chopped into equal size cubes
  • 1 cup white rice or quinoa or brown rice, rinsed and cleaned
  • 1 cup yellow split peas, rinsed and cleaned
  • 1/2 cup + 1/4 cup bisibelabath powder ( I liked the dish to be extra flavorful. You can either go with 1/2 or 3/4 cup as per your taste)
  • 2 tablespoon tamarind pulp
  • 8 cups water
  • Salt to taste
  • 1 tablespoon sesame oil
  • Roasted cashews

Directions

  1. Use a clean pressure cooker that has a fitting lid and gasket. Make sure your whistle is ready to use.
  2. Heat the pressure cooker base on medium low flame. Add ghee and let it warm for 1-2 minutes . Add mustard seeds and let it pop. Throw in the cumin seeds, asafoetida, fenugree seeds and curry leaves. Saute for a minute.
  3. Add the onions and let it sweat for 5 minutes. Mix in the chopped veggies, rice and lentils. Saute to mix well with the spices.
  4. Add the bisibela bath powder, tamarind pulp, water and salt. Check for seasoning. Add more bisibelabath powder or salt as per your taste. I love it spicy good. So I add little bit more after a taste test.
  5. Cover with the pressure cooker lid and cook for 8 whistles. Switch off the flame. Let it rest for 20 minutes. Once the pressure has settled, remove the whistle and add little hot water if bisibelabath is thick. I like to serve mine like risotto – smooth and creamy.
  6. Garnish with roasted cashews and drizzle sesame oil on top. Serve hot with papad and South Indian Mango or Lime pickle.

 

Vijitha

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3 Comments

  1. ramya
    March 18, 2013 at 4:39 am

    I luv to stare at the vessels you r using:). I always make sambar separately and add it to the rice, before serving. Yours look really tempting!


  2. Nik@ABrownTable
    March 23, 2013 at 4:15 pm

    This looks so good! I’ve always tried this at my friend’s mom’s house but now that I have a recipe I will have to make this myself. Gorgeous!


  3. Anon
    March 25, 2013 at 9:36 pm

    The correct name of the dish is Bisi BELE Bhath. “Bele” in Kannada means dal. A lot of non-kannada people make the mistake of calling it Bisi Bela Bath.