BISIBELE BATH

Today I am sharing here the recipe of Bisibele bath. This dish originates from the state of Karnataka. It literally means hot lentil rice in Kannada. You can modify the recipe to suit your taste (chillies) and use the available vegetables.

Ingredients:

1 cup of Rice
2/3 cup of Tuar dhal
2 tbsp of Sambar powder
lemon ball sized tamarind
Salt to taste
Hing powder
Turmeric powder
1 tsp of Sugar
1/2 cup of chopped carrots
1/4 cup of peas
1/2 cup of chopped beans
1/4 cup of capsicum chopped
1/2 cup of chopped potato
1 large onion chopped finely

To Grind:

1 tbsp of Dry coconut powder
2 red chillies
1 tsp of Tuar dhal
1/2 tsp of til
1 tsp of Corainder seeds
1 tsp of Cumin seeds
1 piece of Cinnamon bark

Method:

 1) Pressure cook the rice and dhal together in a pressure cook for 2-3 whistles. The quantity of water for rice is 1:3 and 1:2 for dhal.
2) In a pan soak the tamarind in water
3) Into a large pan, add the tamarind water by pressing the juice out of the soaked dry tamarind. Or you can use tamarind paste if available directly with water.
4) Add the chopped vegetables into the tamarind water. Add sambar powder and salt to it.
5) Add hing powder, turmeric powder and sugar.
6) Allow the vegetables to boil until its well cooked and raw smell of tamarind leaves.
7) In another pan, add a tsp of oil and fry all the dry ingredients(add the dry coconut after all the other ingredients are fried well).
8) Add a little water and grind the fried ingredients to get a fine paste.
9) Add the cooked dhal to the vegetables and add the paste.
10) In a pan, fry the chopped onions in little oil or ghee till its golden brown.
11) Allow the vegetable mixture to come to boil before adding the fried onions and mixing well.
12) Add some water as the sambar has to be little watery.
13) Add the cooked rice to the sambar and your bisibele bath is ready. Serve it hot with chips, pappad or raita.

RAITHA

In a vessel, add chopped onion, cucumber and add a little salt. Add chopped chillies and corainder leaves. Add curd just before serving.