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
- 20 dry red chillies
- 2 tbsp coriander seeds
- 10 curry leaves
- 2 tsp asafoetida
- 1 tbsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tbsp cinnamon powder
- 4 cardamons
- 4 cloves
- 1 tbsp toor dhal
- ½ cup bengal gram
- ½ cup urad dhal
- 1 cup dessicated coconut
- 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.
- 1 tbsp ghee or sesame oil
- 1 tbsp black mustard seeds
- 1 tsp Cumin seeds
- 1 tsp asafoetida
- 1 tsp fenugreek seeds
- 8-10 curry leaves
- 10 pearl onions or shallots cut in half
- 2 cup carrots, green beans, bell peppers, drumstick, chayote, squash, potatoes, pumpkin chopped in equal sizes
- 1 cup white rice or quinoa or brown rice rinsed and cleaned
- ½ + ¼ cup bisibelabath powder
- 2 tbsp tamarind pulp
- 8 cups water
- 1 tbsp sesame oil
- Roasted Cashews
- Use a clean pressure cooker that has a fitting lid and gasket. Make sure your whistle is ready to use.
- 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.
- 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.
- 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.
- 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.
- Garnish with roasted cashews and drizzle sesame oil on top. Serve hot with papad and South Indian Mango or Lime pickle.