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Bangaluru Bisibelebath recipe

Bisibelebath ( Bisi bele bath - Hot lentil rice) is a Karnataka special recipe which is available in most of the restaurants cheap. It is one of the mouth watering dish. Nowadays ready made bisibelebath powder available in the market. However , the real taste we can get it only if we make fresh powder on time. Papad is well combination with this recipe. Now, lets see how we can make it this wonderful dish.


Ingredients:

Tamarind - 1 gooseberry size
Cooked rice - 2 cup
Toor dal - 1 ½ cup
Brinjal - 2
Beans - 5 to 8
carrot - 2
Green pees - ½ cup (You can use vegetables available with you)
Onion and tomato - each 1 (Optional)
Chana dal - 2 tbsp
Urad dal - 2 tbsp
Coriander seeds - 2tbsp
Cumin seeds - ½ tbsp
Cinnamon Stick - 3 pieces
Cloves - 3
Cardamon pods - 2
Nutmeg powder - ¼ tbsp
Mustard seeds - 2 tbsp
Poppy seeds - 1 tbsp
Pepper corns - ¾ tbsp
Dry Red chilli - 6 to 8
Fenugreek seeds - ½ tbsp
Asafoetida powder  -1 tbsp
Turmeric powder - 1/2 tbsp
Marati Mokku - 4 (Optional)
Curry leaves - 1 spring
Ghee for all seasonings
Salt as required
Grated coconut - ½ cup (Optional)

Steps:

Cook rice in a pressure cooker and cool down in a bowl.
Soak tamarind in a bowl with ½ cup of warm water.
Pressure cook the Toor dal in a cooker along with ¼ tbsp of turmeric powder and cool down.
Add all vegetables in a pan and cook for 5 minutes except tomato and onion.



Meanwhile, Dry roast Chana dal and Urad dal together in a pan and take out in a bowl.

Then add ½ tbsp of ghee in a pan. Once ghee melted add spices coriander seeds, Cumin seeds, Cinnamon Stick, Cloves, Cardamon sticks, Nutmeg powder, 1 tbsp of mustard seeds, poppy seeds, pepper corns, dry red chilli, marati mokku till golden brown and flavor starts out.
Now switch off the flame and add ½ tbsp of asafoetida and fenugreek seeds and cool down.
Once the roasted spices cool down make it to smooth powder along with roasted chana, urad dal. Do not add water while making powder.
Now all the parts are ready to combine together.
Heat ½ tbsp of ghee in a pan. Once ghee melted add mustard seeds and ½ tbsp of asafoetida powder. Once mustard seeds start spluttering add curry leaves.
Add onion and tomato. Cook it until the tomato become mushy (This step is optional)
Then, extract the turmeric pulp and add it. Add cooked vegetables with the water used for cooking. Then ground bisibelabath powder. Then cooked rice. Stir it all together and cook for 3 to 4 minutes along with 3 tbsp of salt.

Meanwhile, dry roast the grated coconut in a pan and make it to coarse powder.
After 3 to 4 minutes, add ground coconut powder with bisibelabath.
Add 1 tbsp of ghee on top for extra flavor.
Finally garnish with coriander leaves.
Now mouth watering bisibelabath is ready to serve. Serve with papad.
Try and share your comments and suggestions.

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