Bisi Bele Bath

Bisi Bele Bath is a traditional South Indian dish, specifically from the state of Karnataka. This hearty and spicy dish is a staple in Kannada cuisine and brings together rice, lentils, and vegetables in a unique blend of spices. The name 'Bisi Bele Bath' literally translates to 'hot lentil rice’ in Kannada, where 'Bisi' means hot, 'Bele' means lentils, and 'Bath' means a rice-based dish. This dish is filled with rich flavors and nutrients, making it an ideal meal for any occasion.

History of Bisi Bele Bath

Historically, Bisi Bele Bath has its roots deeply embedded in the royal kitchens of Mysore. It was initially a complex dish that required several hours of preparation and cooking. Traditionally cooked during festivals and special occasions, Bisi Bele Bath gradually found its way into the everyday menu of households across South India. With the influence of various communities over the years, it has evolved into what we savor today. The original recipe has been modified and adapted for convenience, but it still holds the same soul-warming promise with every bite.

Ingredients for Bisi Bele Bath

• Rice - 1 cup
• Toor Dal (pigeon peas) - 1/2 cup
• Mixed Vegetables (carrots, potatoes, peas, beans) - 1 cup chopped
• Tamarind extract - 2 tablespoons
• Turmeric Powder - 1/2 teaspoon
• Salt - to taste
• Water - as required
• Oil - 2 tablespoons
• Bisi Bele Bath Masala - 2 tablespoons
• Mustard Seeds - 1 teaspoon
• Curry Leaves - a few
• Dry Red Chilies - 2
• Asafoetida (hing) - a pinch
• Ghee - 1 tablespoon

Bisi Bele Bath Masala Ingredients

• Coriander Seeds - 2 tablespoons
• Chana Dal - 1 tablespoon
• Urad Dal - 1 tablespoon
• Dried Red Chilies - 4-5
• Cinnamon - 1-inch stick
• Cloves - 4
• Fenugreek Seeds - 1/2 teaspoon
• Black Peppercorns - 1 teaspoon
• Grated Coconut - 2 tablespoons

Preparation

Preparing the Rice and Dal

Start by washing the rice and toor dal thoroughly under running water. Soak them both for about 15-20 minutes. This helps in reducing the cooking time and ensures that the lentils are soft and easy to blend with the rice.

Chopping Vegetables

While the rice and dal are soaking, take the time to chop the vegetables. A mix of carrots, potatoes, peas, and beans works well in this recipe. You can always add or replace vegetables based on your preference and availability.

Making the Tamarind Extract

Soak a small piece of tamarind in warm water for about 10 minutes. Once softened, extract the juice by squeezing and discarding the pulp. Alternatively, ready-made tamarind paste can be used.

Cooking Process

Step 1: Cooking the Rice and Dal

In a pressure cooker, add the soaked rice and toor dal along with 4 cups of water and a pinch of turmeric powder. Cook for 3-4 whistles. Ensure the rice and dal are well cooked and mushy.

Step 2: Cooking the Vegetables

In another pot, take the mixed vegetables, add some water, a pinch of turmeric powder, and salt to taste. Cook until the vegetables are tender.

Step 3: Preparing the Bisi Bele Bath Masala

Roast all the ingredients for the Bisi Bele Bath masala (coriander seeds, chana dal, urad dal, dried red chilies, cinnamon, cloves, fenugreek seeds, black peppercorns) in a teaspoon of oil until golden brown. Let it cool, then blend into a fine powder along with the grated coconut.

Step 4: Combining All Ingredients

In a large pot, combine the cooked rice and dal mixture and the vegetables. Add the prepared Bisi Bele Bath masala, tamarind extract, and salt to taste. Adjust consistency by adding more water if needed. Let it simmer for 5-10 minutes, allowing all the flavors to meld together.

Step 5: Tempering (Tadka)

In a small pan, heat oil and ghee. Add mustard seeds, allowing them to splutter. Add a pinch of asafoetida and the curry leaves. Lastly, add the dry red chilies. Pour this tempering over the Bisi Bele Bath and mix well.

Serving Suggestions

Bisi Bele Bath is best served hot, allowing its enticing aroma to fill the air. Traditionally, it is enjoyed with a dollop of ghee on top, served with crispy papad and a side of raita or fried peanuts. This combination complements the spicy and tangy flavors of the dish, making each bite a delightful experience.