Bisi bele bhaath is primarily a dish with rice as its main ingredient. It was originated in the state of Karnataka, India. The name refers to hot-lentil-rice in the Kannada language. Bisi means hot, bele means lentils and bhaath is rice. Also known as Bisi bele huliyanna, the Karnataka delicacy is yummy to eat.
Traditionally, preparing Bisi bele bhaath involves long hours of tedious work. It comprises lots of Indian spices, masala and toor dal (lentil) along with different vegetables. Asafoetida, nutmeg, tamarind and curry leaves are some of the significant ingredients of making Bisi bele bhaath of Karnataka. Indeed, the unique flavor and taste of the dish owes its credit to these spices.
Generally, recipe of Bisi bele bhaath is served hot with papad, salad and potato chips. The Karnataka recipe is also available in several restaurants that offer Udipi palate.
Initially, the masala for Bisi bele bhaath had to be prepared at home. However, now-a-days, it is available in grocery shops across the Cuisine. Moreover, to make things simple, ready-to-eat packets are also available in malls.
Bisi bele bhaath Recipe
For Powder Masala:
- Ghee for frying
- Vegetables (brinjal, carrot, drumsticks) cut into pieces
- Toor dal
- Turmeric powder
- Red and green chilies
- Cashew nut
- Coriander leaves
- Curry leaves
- Salt to taste
- Fenugreek seeds
- Coriander seeds
- Red chilies
- Grated coconut
How to Prepare Bisi bele bhaath:
- Poppy seeds
- Cinnamon (small piece)
Note: If you add more ghee, it would enhance the aroma and taste of the recipe.
- In a pan, toor dal and rice is taken. It is mixed with turmeric powder, cut vegetables and water. It cooked for 5-6 minutes until the rice is overcooked.
- In a frying pan, little oil is taken and fenugreek and coriander seeds are added. Also, red chilies are mixed with it. This is grinded in a mixer and kept aside.
- In another pan, some more oil is heated. To this, poppy seeds, cloves, cardamoms, aniseeds and cinnamon are added. This is fried and then powdered in a grinder. This is also kept aside.
- In yet another wok, little oil is heated. Red and green chilies, curry leaves and mustard are added. When mustard crackles, then rice is mixed well with this. Tamarind juice, salt to taste is also mixed into it.
- Then some cashew nuts are roasted in ghee and added to the rice.
- Pinches of both the powders are also mixed with rice and then it is removed from fire.
- Finally, the rice is garnished with chopped coriander leaves and some ghee is also poured into.