Bisi bele bhath is a rice-based dish originated from South Indian state of Karnataka.There are different ways of preparing this dish. Here is my way of preparing Bisi bele bhath with fresh masala instead of ready made masala from store.
- 1 cup – Raw rice
- 3/4 cup – Spilt red gram (thuvaram paruppu/toor dhal)
- 1 no – Onion (chopped)
- 1 no – tomato (medium sized,chopped finely)
- 1 no – Green chili
- 1/4 cup – Carrot (chopped)
- 1/4 cup – Beans (chopped)
- 1/4 cup – Potato (chopped)
- 2 tbsp – Tamarind juice
- 1 tsp – Turmeric powder
- 8 or 9 nos – Cashew nuts
- 3 tbsp- Ghee
- Salt as needed
- 5 cups – water
- 1 tbsp – Oil
- 1 tsp – Mustard seeds
- 5 or 6 nos – Curry leaves
- 2 pinch – Asafoetida
- 1 tsp – Cumin seeds
- 2 tsp – Coriander seeds
- 1 tsp – Bengal gram (kadalai paruppu)
- 1/4 tsp – Fenugreek seeds (venthayam)
- 3 or 4 nos – Red chilies
- 3 no – Clove
- 1 no – Cinnamon
- 1 no – Cardamom (only seeds)
- 1 tsp – Dry coconut grated(optional)
- Dry roast and grind all the ingredients given for masala powder to a fine powder. Keep it aside.
- Pressure cook carrot,beans and potato with little salt for up to 1 whistle.Keep it aside.
- Wash and soak rice and split red gram for about 1 hr.Pressure cook rice and split red gram along with required salt for 4 to 5 whistles or until it cooks. Keep it aside.
- Heat ghee in a pan,fry cashew nuts until golden brown. Keep it aside. In the same pan add oil and splutter mustard seeds and curry leaves with a pinch asafoetida.
- Add onion,tomato and green chili saute for 5 minutes.Then add ground masala powder and turmeric powder;fry until raw smell goes. Add cooked vegetables at this stage along with tamarind juice;cover and cook for sometime.
- Finally transfer this mixture to the cooked rice mixture over medium flame and mix everything well to blend. Add remaining ghee and cook for 5 minutes.
- Garnish with fried cashew nuts and serve hot with onion raita and kara boondhi.
- You can add any vegetables of your choice.
- Consistency should be little watery.