This is an authentic Karnataka dish – the name translating roughly into Hot Lentils Rice. It is a staple breakfast/lunch/sunday brunch item in all Kannada households. Being from Bangalore myself, I love this dish in no small measure and we frequently prepared this at home on sunday afternoons 🙂 The tamil version of this is the Sambar saadham – different names, different combinations in different states of India. In essence this dish is a combination of Lentils, rice and a medley of spices which is delicious and nutritious at the same time. Added to our convenience is the fact that this dish is a one – pot dish. My sister K prepared this dish a few weeks ago and sent me the pictures, which I stashed away hoping to recreate this dish and blog about it in detail. I haven’t had the chance to make this dish from the scratch yet and take pictures, but I will this week !
I happened to chance upon these pictures today and decided to post them anyway 🙂 thanks K !
I couldn’t resist posting these pictures since they looked so delectable – but I promise that the recipe is
coming soon UPDATED below !!
- Mixed vegetables (Beans, cauliflower, green peas, potato, carrot)- 2 cups
- Onion – 1, cubed
- Capsicum, green – 1, cubed
- Tomato – 1 big, chopped
- Toor dal – 1 cup
- Rice – 1 cup
- Tamarind extract – ½ tsp ( I use concentrate)
- Jaggery – 1 tsp (grated or scraped)
- Red Chilli powder – ½ tsp
- Turmeric – 1 tsp
- Sambar powder – 4 tsp
- Salt to taste
- Ghee – 1 tbsp
- Oil – 1 tbsp
- Curry leaves – 6 or 7
- Black Mustard seeds- 1 tsp
- Asafoetida/hing – ½ tsp
The recipe is split into 3 different stages for ease of understanding and cooking.
- Wash the rice and dal well under running water and drain. Repeat 2-3 times until the water is clear and no longer cloudy. There should be no floating impurities.
- Cook the dal and rice in the pressure cooker with about 5-6 cups of water (about 2 and a half cups water per cup rice and the same measurement for dal), some salt and ½ a tsp of turmeric.
- Cook for 3-4 whistles. Switch off the stove but do not open the lid. Let the pressure dissipate.
- In a wide bottomed pan, heat the oil.
- Add the onions and capsicum and sauté well until translucent and tender.
- Add the tomatoes with little turmeric powder and sauté until soft.
- Now tip over your chopped vegetables and sauté for about a minute.
- Add some water just enough to immerse your veggies, and cook covered for about 6-7 mins on a medium flame, or until vegetables are tender but firm to touch.
- In a small cup, take the tamarind paste, jaggery, sambar powder and red chilli powder. Add little water and mix well with a spoon until you have a watery mixture. (If there are still lumps of jaggery, they will dissolve on the heat, not to worry.)
- Add this mixture to your cooked vegetables. Add about 2 cups of water and let it boil for 8-10 mins on medium flame
- Add salt and check for taste. Adjust if necessary
- Switch off the stove.
- Remove the lid of the pressure cooker and pour this hot sambar over the rice/dal mixture. Mix well with a ladle until well incorporated.
- Add more or less hot water to adjust the thickness of the Bisi Bele Bhath depending on what consistency you prefer.
- Taste, add salt if necessary.
- In a small pan, heat the ghee. Once hot, add black mustard seeds and allow spluttering.
- Add curry leaves and allow crackling. Add the asafetida and switch off the stove.
- Add the chopped coriander to the bisi bele bhath.
- Now add this hot ghee tempering to the bisi bele bhath and mix well.
- Serve hot with Raitha and boondhi.
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