Idlis and dosas aren’t the only South Indian food items! This Kannadiga dish is still very underrated and is incredibly tasty, keeping you full for hours. Filled with lentils and vegetables, it’s a healthy option as well! Here is an easy recipe to make the best bisibele bath of your life.
Ingredients1 cup regular rice
¼ cup unsalted peanuts
¼ tsp. rock salt
2 ½ cups of water for cooking the rice
¾ cup arhar dal, tuvar dal or pigeon pea lentils
½ tsp turmeric powder
2 cups water for the vegetables
1 medium carrot
18 to 20 french beans
½ cup of green peas
3 to 4 gms of small brinjals
1 medium onion or 3-4 shallots
1 medium tomato
2 tsp of seedless tamarind pre-soaked in water for 30 mins
3 tbsp bisi bele bath masala dissolved in water
2 tbsp of unsweetened desiccated coconut
3-4 tsp of ghee or oil
1 or 2 marathi moggu (optional)
1 tsp of rai or mustard
2 to 3 dry red chilies
12 curry leaves
¼ tsp asafoetida hing
18 to 20 cashews
Method* Wash the rice and peanuts then add 2 cups of water.
* Soak the rice and peanuts for 20 to 25 mins. Add salt to taste.
* Cook the rice.
* Bring to a boil and then lower the flame.
* Simmer till the rice grains are cooked well. Cover it and keep it aside.
* Squeeze and extract the tamarind pulp.
* In a pressure cooker, add rinsed arhar/tuvar dal/pigeon pea lentils, turmeric powder and 2 cups water.
* Pressure cook for 8 to 9 whistles or until the dal is cooked soft.
* Once the pressure settles down on its own, mash the dal and keep it aside.
* In another pan, take the chopped veggies and ¼ tsp salt.
* Pour 2 cups water and stir.
* Cover and allow the veggies to cook.
* In the cooker with the mashed dal, add the cooked rice and peanuts.
* Add the cooked vegetables along with its stock. Stir lightly.
* Add 1 cup water and tamarind pulp. Mix everthing well and avoid breaking the rice grains.
* In another pan or bowl, take 3 tbsp bisi bele bath masala and 1 cup water.
* Stir very well until it becomes a pastey consistency. Add it to the rice mixture and put it back in the cooker.
* Put in the desiccated coconut and 1 tsp salt as required. Stir well.
* Keep it in the cooker without the lid and simmer on a low flame for about 20 to 25 mins. Add more water if required, keep stirring.
* In a another pan or a tadka/tempering pan, heat ghee or oil.
* Add the mustard seeds until they crackle.
* Add the curry leaves, marathi moggu, dry red chilies, cashews and asafoetida till the dry red chilies change color and the cashews turn a light golden. Don’t burn the spices.
* Pour this tempering in the prepared bisi bele bath.
* Stir and cover the cooker with its lid on for about 5 mins.
* Serve the bisi bele bath with potato or banana chips/wafers or fried papad.