Bisibelebath Recipe with homemade bisibelebath powder and step by step pictures. In Kannada bise – hot, bele – lentil, bath – rice, totally means as hot lentil rice. I used my own version of homemade powder, where I used byadagi chilli, which lends a vibrant colour to the rice. If you prepare the powder in advance, the whole process gets finished within 45 minutes. The taste was much closer to the one made in MTR restaurant. This bisi bele bath recipe is completely different from the sambar sadam from Tamilnadu cuisine. It can be eaten plain as such or had with karaboondhi, onion raitha or cabbage poriyal.
Bisibelebath Recipe with homemade bisibelebath powder tastes much closer to the one made in MTR restaurant. This bisi bele bath recipe is completely different from the sambar sadam from Tamilnadu cuisine.
- 1 Cup Rice
- 1/2 Cup Toor Dal
- 6 Shallots
- 1 Cup Veggies (Carrot, Beans, Peas)
- 1 Small Tamarind (Gooseberry sized)
- 2 tsp Jaggery
- 1/4 tsp Turmeric Powder
- 3.5 tbsp Bisebele Bath Powder
- 1 tbsp Copra Coconut
- Salt As Required
- 1/2 tbsp Oil
- 1 tbsp Ghee
- 1 tsp Mustard Seeds
- 2 Cloves
- 1 Cinnamon
- 1/2 tsp Jeera
- 1 Byadagi Chilli
- 10 Cashew
- 1 Sprig Curry Leaves
Soak rice and dal in water for 30 minutes. Rinse well, pour 4.5 cups of water, add salt for rice and dal. Pressure cook for 5 whistles and once the pressure subsides by itself, mash it well. Also soak tamarind in 1/4 cup of water for 20 minutes, extract tamarind water and discard the pulp.
Peel the skin of shallots, chop carrot and beans. Pour 1/2 tbsp of oil in a heavy bottomed pan, add shallots and saute for a while. Then add all the other veggies and saute till the raw smell leaves.
Pour 1/2 cup of water, add turmeric powder, salt (only for veggies) and cook for 3 minutes in low flame, until the veggies are cooked. Then pour tamarind extract.
Add jaggery and boil for 2 minutes. Then add cooked rice and dal.
Pour the tempered ingredients over the rice. Finally add kopra coconut and mix everything well.
Serve this Bisebelebath recipe with beans poriyal.
2. If you want the rice to be whole, cook rice and dal separately, then mash dal only. Cook rice with 3 cups of water and dal with 1.5 cup of water.
3. Addition of veggies is purely optional. Traditionally this bisibelebath recipe is done without any onion or veggies. But veggies like potato, drumstick, capsicum etc can be used.
5. Adjust tamarind quantity as per tanginess preferred for this bisi bele bath recipe.
6. After adding rice, cook in simmer for minimum 5 minutes, so the flavours get infused well.
7. I used home made bisibelebath powder. If using store bought ones, increase the powder to 4 tbsp.
8. Tempering in ghee lends an wonderful aroma to the rice. Also drizzle few drops of ghee before serving.
9. Instead of cashews, peanuts can be used. It adds a different flavour to the rice.