John Washington
Spicy Karnataka-Style Bisi Bele Bath: A Fiery Rice and Lentil Medley
Bisi Bele Bath is a traditional dish hailing from Karnataka, a state in the southern part of India. This hearty and spicy rice and lentil medley is infused with aromatic spices and loaded with vegetables, creating a wholesome and comforting meal. Its name translates to “hot lentil rice”, and it embodies the perfect balance of heat, tanginess, and robust flavors. Serve it with a side of raita or crispy papad for an exquisite comforting meal.
Ingredients:
For the Rice and Lentils:
– 1 cup rice
– 1/2 cup toor dal (pigeon pea lentils)
– 4 cups water
For the Vegetable Mix:
– 1/2 cup diced carrots
– 1/2 cup diced potatoes
– 1/2 cup green beans, chopped
– 1/2 cup green peas
– 1/2 cup chopped bell peppers
– 1 medium tomato, chopped
– 1 medium onion, finely chopped
For the Spice Paste (Bisi Bele Bath Powder):
– 1 tbsp chana dal (split chickpeas)
– 1 tbsp urad dal (split black gram)
– 4-5 dried red chilies
– 1 tsp coriander seeds
– 1/2 tsp cumin seeds
– 1/4 tsp fenugreek seeds
– 1/4 tsp black peppercorns
– 1/2 inch cinnamon stick
– 2 cloves
– 2 tbsp grated coconut (fresh or dried)
– 1 tbsp tamarind paste
– 1/2 tsp turmeric powder
– 1 tbsp jaggery (or brown sugar)
– Salt to taste
– 3 tbsp oil/ghee
For Tempering:
– 1 tsp mustard seeds
– 1/2 tsp asafoetida
– 2 sprigs curry leaves
– 2 tbsp cashew nuts, optional
Instructions:
Step 1: Prepare the Rice and Lentils
1. Rinse the rice and toor dal separately under running water.
2. Cook the rice and toor dal together with 4 cups of water in a pressure cooker until soft (around 3-4 whistles). Alternatively, you can cook them in a pot until tender.
Step 2: Prepare the Spice Paste
1. Heat a pan over medium heat and dry roast the chana dal, urad dal, dried red chilies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cinnamon stick, and cloves until aromatic and golden brown.
2. Remove from heat and let it cool.
3. Grind the roasted spices along with grated coconut and tamarind paste into a smooth paste, using a little water if necessary.
Step 3: Cook the Vegetables
1. In a large pot, heat 2 tbsp of oil/ghee over medium heat.
2. Add the chopped onions and sauté until golden brown.
3. Add the diced carrots, potatoes, green beans, green peas, and bell peppers.
4. Stir in the chopped tomatoes and cook until the vegetables soften slightly.
Step 4: Combine Everything
1. Add the cooked rice and lentils to the pot with the vegetables.
2. Stir in the ground spice paste, turmeric powder, jaggery, and salt.
3. Add enough water to achieve a medium-thick consistency, typically around 2-3 cups.
4. Simmer for 10-15 minutes, allowing the flavors to meld together.
Step 5: Tempering
1. In a small pan, heat the remaining 1 tbsp of oil/ghee over medium heat.
2. Add mustard seeds and let them splutter.
3. Add asafoetida, curry leaves, and cashew nuts (if using). Fry until the cashews are golden brown.
4. Pour the tempering over the Bisi Bele Bath and mix well.
Serving Suggestion:
Serve Bisi Bele Bath hot, garnished with fresh coriander leaves, alongside a cool raita and crispy papad for a complete meal.
Bon Appetit! Enjoy the comforting and robust flavors of Karnataka on your plate.
