Bisibelebath is a simple South Indian recipe based meal made with equal portions of rice, lentils and vegetables cooked in an exotic spice blend. Bisi-bele-bhaath translates to hot-lentil-rice in Kannada, A South Indian language.
½tbsptightly packed seedless tamarindsoaked in ½ or ⅔ cup water
1 - 1½ cupwater
1½ tbspbisi bele bath masaladissolved in 1 cup water
saltadd as required
1tbspunsweetened desiccated coconut
For The Tempering
1½ - 2tbspghee or oil
½ - 1 marathi mogguoptional
1 - 1½ dry byadagi or dry red chillies
6 - 8curry leaves
9 - 10 cashews
For The Rice
Rinse the rice and peanuts and add 2½ cups of water to a large bowl.
Let the rice and the peanuts soak in the water for 20 to 25 minutes. Add a little salt.
Keep the rice and the peanuts on the stove top and cook the rice.
If required, then you can add some more water while cooking the rice.
Let the water boil before you lower the flame. Simmer till the rice grains are cooked well as well as the peanuts. Cover and keep aside.
For The Lentils And Veggies
Soak 1 tbsp tightly packed tamarind in 1/2 or 2/3 cup warm water for 25 to 30 mins.
After you have left the tamarind in the water for 25 - 30 minutes, squeeze and extract the tamarind.
In a pressure cooker, add rinsed tuvar dal, turmeric powder and 2 to 2.5 cups water.
Leave it in the pressure cooker for 8-9 whistles or until the dal is cooked soft.
Once the pressure settles down on its own, mash the dal and keep aside.
In another pan, add the chopped veggies and ¼ tsp salt and pour 2 cups of water and stir.
Cover and allow the veggies to cook till they are cooked and still retain their shape.
For The Bisi Bele Bath
Now in the cooker with the mashed dal, add the cooked rice and peanuts.
Then add the cooked vegetables along with its stock and stir slowly.
Add 1 cup of water to the cooker along with the tamarind pulp and mix it well while ensuring that the rice grains do not break.
Now in another pan or bowl, take the 3 tbsp bisi bele bath masala and 1 cup water.
Stir the mixture very well as the masala tends to stick to the back of the spoon while stirring. You can remove the masala from the spoon and add it to the mixture.
Now add this bisi bele bath + water mixture in the cooker.
Add desiccated coconut. Add 1 tsp salt or as required. Stir well.
On a low flame, simmer the mixture for 20 - 25 minutes without placing the lid on the cooker. You can add more water if required and keep stirring it. When the mixture has been cooked well, you will notice the raw aroma of the tamarind fade away with all the flavours blending well. Cover and keep it aside once done.
Tempering Bisi Bele Bath
In another pan, add ghee or oil and add the mustard seeds to crackle. Temper the curry leaves, marathi moggu dry red chillies, cashews and hing till the dry red chillies change their colour and the cashews turn golden. Ensure that you do not burn the spices.
Pour this tempering in the prepared bisi bele bath. Stir the mixture and cover the cooker with its lid for 5 minutes so that the tempering flavours combine with the bisi bele bath.
People with gestational diabetes, replace white rice with brown rice. Its better to overcook the brown rice, as the mushy consistency of the brown rice when mixed with lentils and other spices will not taste any different from white rice.