Bisibelebath

  • Lunch
  • Servings
  • 2Spicy
  • Cook Time
  • Cuisine : Karnataka
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This is an authentic Karnataka/Mysore style Bisibelebath recipe. This recipe is from mother, who prepares the dish with complete authenticity.


Ingredients

1/2 cup toor dal/togari bele
3/4 cup rice
1/4 tsp turmeric
3 tsp salt
3 tbsp Bisibele bath powder
small marble size Jaggery
small lemon size tamarind soaked in water, 1½ tbsp juice
1 tbsp ghee
10 to 15 curry leaves
1/2 cup shredded fresh coconut
 
For seasoning:
3 tbsp oil
1/2 tbsp mustard seeds
Pinch of hing/asafoetida
 
Vegetables:
1/4 cup dried green peas (soak it overnight yield ½peas)
~35 Green beans cut into pieces
1 big carrot cut into small cubes
1 medium size onion chopped
2 small potatos
1 medium size kohlrabi/navilkosu cut into small cubes
Tools
Iron Ladle, Oneida 10pc Stainless Steel Induction Ready Dishwasher Safe Cookware Set, Stainless Steel Pressure Cooker, 6.5 Liters, Stainless steel utensils, Vita Mix

Cookwares

Step By Step Method

  • First wash the dal and rice in a separate container.
    Add 2 cups of water to the washed rice and make it ready to keep in a pressure cooker.
    To the washed dal, add all cut vegetables along with the peas. Add around 3 cups of water and also the turmeric powder.
    Pressure cook both the rice and the dal with vegetables. (let it whistle twice on a medium heat)
    Let it cool before you open the lid.
     
    For masala:
     
    Grind the coconut, the Bisibele bath powder and soaked tamarind to a fine paste.(add water if needed)
    Transfer this paste to a big pan and add water, salt, jaggery and curry leaves.
    Let it boil for few minutes.
    Now add cooked dal and the vegetables. Add a tablespoon of oil.
    Mix well and let it boil for few more minutes. Keep stirring in between.
    Finally, add rice and mix well. At this time add a tablespoon of ghee.
    Let it be on the stove for 5 more minutes on a low heat and then turn off the heat. Remember to stir in between.
     
    Seasoning for Bisibelebath:
     
    Heat the remaining 2 tbsp oil in a ladle.
    Add hing and mustard seeds. Let it pop.
    Put this on the bisi bele bath and mix well.
    Enjoy the BisibeleBath with Boondi, chips or with raitha.

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