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Delicious Bisibelabath Recipe

Delicious Bisibelabath is a popular Indian Main
Author :
 
On :
Thursday, 13 October, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
One Dish Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3.5 based on 100 votes
3.5

Delicious Bisibelabath is a popular dish from Karnataka that is served as 'one-dish; in their Thali. This Indian recipe is derived from the phrase Bisi Bele Bath which literally translates to hot lentil rice.

The recipe is relished as comfort food meal in the entire southern India. The Indian vegetarian recipe is a concoction of rice, lentils and vegetables. You can learn how to make it at home with the help of our recipe guide. The recipe starts with boiling soaked rice, tur dal and some spices in pressure cooker.

You can fry the vegetables in a different pan and then transfer the contents into pressure cooker along with some tamarind paste. Cashew nuts are best to garnish the dish.

Ingredients

  • 1 cup - raw Rice
  • 1/2 cup - tur dal
  • Tamarind, big Lemon size
  • 1 cup - pearl onions/shallots (12 nos.)
  • Asafoetida, a pinch
  • 1/2 tsp - Turmeric powder
  • 2 Potatoes
  • 1 cup - Green peas
  • 1 tbsp - Bengal Gram dal
  • 1 tbsp - black gram dal
  • 5 Red Chillies
  • 2 tbsp - Coriander seeds
  • 1 tbsp - Fenugreek
  • 2 tbsp - grated/shredded Coconut
  • 1 stick - Cinnamon
  • 1 tbsp - Cashew nuts
  • 2 tbsp - Ghee
  • Salt to taste
  • Oil for frying
  • How to Make Delicious Bisibelabath:

    1. Wash and boil rice and red gram dal (together) in a pressure cooker, adding 6 cups of water with a pinch of salt.
    2. Clean tamarind and make a paste.
    3. Peel off the skin from potatoes and boil them. Boil green peas separately and keep them aside.
    4. Meanwhile, make the masala powder.
    5. Heat 1 tea spoon of oil in a pan, fry red chillies, Bengal gram dal, black gram dal, cinnamon, fenugreek seeds, grated coconut and make them to a powder.
    6. Now, heat oil in a kadai, add tamarind paste, asafoetida, salt, pearl onion, boiled potatoes, green peas, then the masala powder and boil for some 10 minutes.
    7. Now transfer these contents to the pressure cooker (after the rice is cooked) and cook for 5 more minutes.
    8. Fry cashew nuts in ghee and add them to rice and serve.
    9. Hot and tasty bisibelabath is ready to be served.
    10. Serve with potato chips/onion pachadi.



     

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