Bisi Bele Bath (south indian spiced khichadi)

Name: Bisi Bele Bath (south indian spiced khichadi)
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 tbs coriander seeds; 4 tbs chana daal; 1 tsp sesame seeds; 2 tbs urad daal; 10-15 byadagi red cilli; 1 tsp jeera; 1/2 tsp black pepper; 3 green cardamom; 1 inch long cinnamon stick; 3-4 cloves; 2 tsp poppy seeds; 1/4 tsp methi seeds; 10-12 curry leaves; 3 tsp dry coconut; 1/2 tsp asafoetida; 1/2 cup sona masuri rice; 1/2 cup tuar daal; 1/4 cup green pea; 1/4 cup chopped french beans; 1 potato cut into cubes; 1 big carrot chopped; 1/2 cup kath gobhi; 1/2 cup onion; 2 tbs green coriander leaves; 1 tbs tamarind pulp; 1 tbs jaggery; 1 tbs freshly grated coconut; to taste salt; 1/2 tsp mustard seeds; 5-6 curry leaves

Chhaya Raghuvanshi @cook_14185032

Mysore

#riceisthebest

Bisi bele bhat is spiced rice based dish. This recipe is originate in Karnataka, bisi bele bath which translate to "hot lentil rice dish" in kannad language. It is said to have originated in mysore palace. From there it spread across the entire state.

#riceisthebest

Chhaya Raghuvanshi @cook_14185032

Saved

Ingredients

2 servings

For bisi bele bhath powder
4 tbscoriander seeds
4 tbschana daal
1 tspsesame seeds
2 tbsurad daal
10-15byadagi red cilli
1 tspjeera
1/2 tspblack pepper
3green cardamom
1 inchlong cinnamon stick
3-4cloves
2 tsppoppy seeds
1/4 tspmethi seeds
10-12curry leaves
3 tspdry coconut
1/2 tspasafoetida
For bhath
1/2 cupsona masuri rice
1/2 cuptuar daal
1/4 cupgreen pea
1/4 cupchopped french beans
1potato cut into cubes
1big carrot chopped
1/2 cupkath gobhi
1/2 cuponion
2 tbsgreen coriander leaves
1 tbstamarind pulp
1 tbsjaggery
1 tbsfreshly grated coconut
to tastesalt
For seasoning
1/2 tspmustard seeds
5-6curry leaves
2dry red chillies
10-15cashews
2 tbsghee

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Steps

1

For bisi bele bath powder :Dry roast the coriander, cumin and fenugreek, chanadal, urad dal until they start turning fragrant. To the same dry roast sesame seeds, poppy seeds, curry leaves untill they become crispy, keep them aside
2

Further more in same pan dry roast cinnamon, clove, black pepper, Cardamom, till they become aromat keep them aside. Also dry roast red chillies, dry coconut, till it become golden, allow the spices to cool down. Grind them to a fine powder,add hing powder, mix well your bisi bele masala is ready, keep this powder in air tight container.
3

For bisi bele bhat: Wash and soak the rice for 30min. In the water
4

Add salt and keep on the stove top and cook the rice. No need to cover the pan with lid.
5

Simmer till the rice grain cooked well. Cover and keep it aside.
6

In Pressure cooker add rinsed tuar daal, turmeric powder and 2 cups water. Pressure cooker the daal for on hight flame for 8 to 10 whistle.once pressure cooker settle down on it's own, mash the dal and keep aside
7

In another pan, add chopped veggies, and peanuts, salt pour 2 cups of water and stir. Cover and allow the veggies to cook till they are tender and cooked well,yet retain their shape.
8

Now in cooker with mashed daal, add the cooked rice, then add cooked veggies along with it's stock.stir lighty.
9

Now add 1/2cup water, tamarind pulp, 1 tbs jaggery, mix everything well taking care rice grains do not break
10

In another bowl add 3 tbs bisi bele bhat masala (that we had made earlier) and 1/2 cup water mix well. Add this masala water mixture in the cooker,
11

Add grated coconut and salt. Stir well
12

Keep the cooker without the lid on stove top and simmer on the low flame for about 20 - 25 min. Add more water if required, keep on stirring offen, raw aroma of tamarind has to go away and all flavor should be blended well. Cover and keep aside once done.
13

Tempering bisi bele bath : in tadka pan heat ghee. Crackle the mustard seeds then temper the curry leaves,dry red chilli asafoetida, cashews.
14

Pour this tempering in the prepared bisi bele bath, stir and cover the cooker with lid for about 5 min. So that tempering flavors infused in the bisi bele bath.
15

Serve hot with khara bundi.