Bisi Bele Bhaat
Recipe type: Appetiser
This traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to! improvise by adding field beans, peas, kidney beans or other legumes along with the vegetables, for an extra-strong protein boost! victims of this lightning-fast age need not miss out on this delicacy; you can make it using readymade bisi bele bhaat masala instead of grinding the spices.
- For The Masala (makes Approx. ¼ Cup)
- 1 tbsp coconut oil or any other refined oil
- 1 tbsp chana dal (split Bengal gram)
- 1 tbsp urad dal (split black lentils)
- 12 mm ( ½”) piece cinnamon (dalchini) (optional)
- ¼ cup grated dry coconut (kopra)
- 5 whole dry Kashmiri red chillies , broken into pieces
- 2 tbsp coriander (dhania) seeds
- Other Ingredients
- ½ cup toovar (arhar) dal , soaked for an hour and drained.
- 2 tsp coconut oil or any other refined oil
- ½ tsp turmeric powder (haldi)
- salt to taste
- 1 cup raw rice (chawal)
- ¼ cup finely chopped french beans
- ¼ cup finely chopped carrots
- ½ cup finely chopped potatoes
- ½ cup finely chopped capsicum
- ¼ cup shallots (madras onions)
- 1 drumsticks (saijan ki phalli / saragavo) , cut into small pieces
- 5 to 7 curry leaves (kadi patta)
- 2 tbsp tamarind (imli) pulp
- 1 tbsp ghee for serving
- For the masala
- Heat the oil in a pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they turn golden brown in colour, while stirring continuously.
- When cool, blend in a mixer to a fine powder. Keep aside.
- How to proceed
- Clean, wash and soak the rice for about 2 hours. Drain and keep aside.
- Combine the toovar dal, oil, turmeric powder, salt and 6 cups of water in a deep pan, mix well, cover and cook on a medium flame for 10 to 12 minutes.
- Add the rice, French beans, carrots, potatoes, capsicum, shallots and drumsticks, mix well and cover and cook on a medium flame for 10 to 12 minutes or till the rice and dal are cooked. (they should be soft and slightly over cooked)
- Add the prepared masala, curry leaves and tamarind pulp, mix gently and cover and cook on a slow flame for another 5 minutes. Add the ghee and serve hot.