Bisi Bele Bhath

Bisi Bele Bhath is a quintessential dish from the southern Indian state of Karnataka. Its name translates to "hot lentil rice" in Kannada, which perfectly describes its comforting nature. This one-pot meal is a delightful combination of rice, lentils, and a variety of vegetables, all simmered in a flavorful, tangy tamarind and spice mixture. The history of Bisi Bele Bhath is deeply rooted in its regional culinary tradition, often associated with being a popular offering in South Indian temples and as a beloved household staple.

Ingredients

• Rice - 1 cup
• Toor Dal (yellow pigeon peas) - 1/2 cup
• Tamarind - lemon-sized ball
• Water - 4 cups
• Carrot - 1, diced
• Potato - 1, diced
• Peas - 1/2 cup
• Green Beans - 1/4 cup, chopped
• Bisi Bele Bath Powder - 2 tablespoons
• Salt - to taste
• Turmeric - 1/2 teaspoon
• Ghee - 2 tablespoons
• Mustard Seeds - 1 teaspoon
• Curry Leaves - a sprig
• Cashews - a handful
• Jaggery - 1 tablespoon, grated
• Dried Red Chilies - 2
• Asafoetida (hing) - a pinch
• Coriander leaves - for garnish
• Oil - 1 tablespoon

Preparation

Preparing the Ingredients

Start by soaking the tamarind in a small bowl of warm water. Wash and soak the rice and toor dal together in separate bowls for about 30 minutes. Meanwhile, chop the carrot, potato, and green beans into small, uniform pieces for even cooking. Ensure all vegetables are fresh and of high quality to enhance the taste of the dish.

Cooking the Dish

1. Drain the soaked rice and toor dal. Transfer them to a pressure cooker with the 4 cups of water, a pinch of turmeric, and salt to taste. Cook until they are soft and fully cooked, which takes about 3-4 whistles.
2. Squeeze the pulp out of the soaked tamarind. Set aside.
3. Heat ghee and oil in a large pot over medium heat. Add the mustard seeds and let them splutter. Then add curry leaves, dried red chilies, a pinch of asafoetida, and the cashews. Fry until the cashews are golden brown.
4. Add the chopped carrot, potato, peas, and green beans into the pot. Sauté for a few minutes until they are partially cooked.
5. Pour in the tamarind water, and add the Bisi Bele Bath Powder and jaggery. Stir well and allow it to simmer for 10 minutes.
6. Once the vegetables are cooked through, add the cooked rice and toor dal mixture to the pot. Mix everything thoroughly.
7. Keep stirring on low heat until the mixture thickens slightly and becomes homogeneous. This should take around 15 minutes. Adjust the salt if necessary.
8. Coriander leaves can be added at this stage for an additional touch of freshness.

Cooking Tips

• Ensure the rice and toor dal are mashed well to get the authentic texture of Bisi Bele Bhath.
• Adding extra ghee at the end can enhance the richness of the dish.
• Adjust the spiciness by varying the amount of Bisi Bele Bath Powder used.

Serving Suggestions

Bisi Bele Bhath is typically served hot, accompanied by a side of crunchy potato chips or crispy papadam. A dollop of chilled yogurt or raita can complement the meal beautifully, balancing out the spices and adding a cooling element.

Conclusion

Savoring a bowl of Bisi Bele Bhath is akin to experiencing the rich culinary heritage of Karnataka. With its harmonious blend of spices and textures, it stands as a testimony to the traditional flavors that the region has to offer. This dish is a celebration of simplicity, flavor, and warmth, making it a perfect meal for any occasion. Don't forget to set your cooking timer to ensure perfect consistency!