Bisibele Bhath

Bisibele Bhath

By CHEF PRANAV JOSHI

From Budget Kitchen

Prep: 15 minutes

Cook: 35 minutes

Method: Easy

Course: Rice

Type: South Indian

Key Ingredients:

Very popular rice dish from Karnataka – it is always included in the menu for special occasions

Ingredients

Split pigeon peas (toor /arhar dal), soaked for 15 minutes 1 cup
Rice 2 cups
Mixed vegetables (potatoes, French beans, green peas, onions, carrots), diced and boiled with turmeric powder and salt 3 cups
Oil 2 tbsps
Mustard seeds 1 tsp
Curry leaves 1 sprig
Turmeric powder 1 tsp
Tamarind paste 1 tbsp
Fresh coconut, scraped 2 tbsps
Bisibele bhath masala powder
Cinnamon 3 one-inch sticks
Black peppercorns 1 tsp
Dried red chillies 6
Cloves 8
Green cardamom 1
Coriander seeds ¼ cup
Split Bengal gram (chana dal) 3 tbsps
Asafoetida 1 pinch
Nutmeg powde 1 pinch

Methods

Drain and pressure cook pigeon peas with 2 cups water till 3 whistles are given out. Drain and pressure cook rice with 4 cups water till 3 whistles are given out.
To make bisibele bhath powder, dry roast cinnamon sticks, black peppercorns, dried red chillies, cloves, green cardamom, coriander seeds and split Bengal gram in a non-stick pan till fragrant.
Add asafoetida and nutmeg powder and roast for 1 minute. Set aside to cool down. Transfer into a grinder jar and grind into a fine powder.
Heat oil in a large non-stick pan, add mustard seeds and curry leaves and saute till the seeds splutter. Add cooked dal and mixed vegetables. Add 2 tbsps spice powder, turmeric powder, tamarind paste and coconut and mix well. Add salt and some water if necessary. The consistency of the dal mixture should be like sambhar.
Add rice and mix. Add water if required, mix well and add ghee. Simmer on low heat for 5-10 minutes till the mixture starts bubbling.
Transfer into a serving bowl and serve hot or at room temperature.

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