Bisi bele bhath is a rice-based dish with its origins in the state of Karnataka

Karnataka

Karnataka , the land of the Kannadigas, is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act and this day is annually celebrated as Karnataka Rajyotsava...

, India

India

India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...

. Bisi-bele-bhaath translates to hot-lentil-rice in the Kannada language. It is also known as Bisi bele huliyanna. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala

Masala

Masala or massala is a term used in South Asian cuisines to mostly describe a mixture of spices. A masala can either be a combination of dried spices, or a paste made from a mixture of spices and other ingredients—often garlic, ginger, onions and chilli paste...

, toor dal (a type of lentil) and vegetables. Spices like nutmeg

Nutmeg

The nutmeg tree is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia...

 and asafoetida

Asafoetida

Asafoetida , alternative spelling asafetida, is the dried latex exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb...

, curry leaves and tamarind

Tamarind

Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...

 pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad

Salad

Salad is any of a wide variety of dishes, including vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They may include a mixture of cold and hot, often including raw vegetables or fruits.Green salads include leaf...

, papad or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine

Udupi cuisine

Udupi cuisine is a world-renowned cuisine of South India. It forms an important part of the Cuisine of Karnataka and takes its name from Udupi, a town on the southwest coast of India in the state of Karnataka. The Udupi cuisine has its origin in the Ashta mathas of Udupi founded by...

. The masala

Masala

Masala or massala is a term used in South Asian cuisines to mostly describe a mixture of spices. A masala can either be a combination of dried spices, or a paste made from a mixture of spices and other ingredients—often garlic, ginger, onions and chilli paste...

 to be used for Bisi bele bath is now available off the shelf in grocery stores of India

India

India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...

. Ready-to-eat satchets of Bisi bele bath can also be found. Restaurants famous for this dish in Bangalore are the Mavalli Tiffin Room, Maiya's (Jayanagar) and Ullas Refreshments ,M.G.Road .

Name

The name Bissi bheale bhaath is a Kannada phrase, which literally means "Hot Lentil brown Rice", as in Kannada, Bisi means hot, bheale means Lentils and bhaath means a dish made of rice

Rice

Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...

. There is a saying Bisi re Bisi, Bele re bele, bhath to Bisi bele hi hole.
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Ingredients

• Toor dal - 1/2 cup
• Rice - 1 cup
• Ash gourd - 200 gms
• green peas - 50 gms
• Carrot - 100 gms
• Beans - 100 gms
• Capsicum - 100 gms
• Tamarind - size of a small lime
• Mustard - 2 tsp
• Cashewnuts - 20 gms

For Powder

• Chana dal- 1Tb Spoon
• Urad Dal- 1Tb Spoon
• Asafoetida - 1/2 tsp
• Fenugreek seeds - 1 tsp
• Coriander seeds - 3 tbsp
• Dry Coconut(Copra) - 1 Big
• Dry red chillies - 15 (you can reduce or increase as per your taste)
• Poppy seeds(khus khus) - 1½tsp
• Cloves - 4 nos
• Cardamoms - 4 nos
• Cinnamon - 3 1-inch pieces
• Curry leaves - Few
• Coriander leaves - Few
• oil - for roasting & for seasoning
• Salt - as per taste

Method

For Powder

1. Heat the pan & dry roast chana dal & urad dal & then heat little oil in a pan. Add red chillies, fenugreek, coriander seeds and grated dry coconut. Fry until fenugreek turns golden brown in color.
2. Heat a little oil and fry poppy seeds, cloves, cinnamon & cardamom. Powder the above things and keep it aside.
3. Soak tamarind in a little water and extract juice & keep it aside.
4. Chop the vegetables into 2.5 cm pieces.
5. Wash rice and dal. Place them separately in 2 containers, add a pinch of turmeric powder and chopped vegetables and cook it in a pressure cooker for only 2 whistles.
6. After 15 mins, Open the lid & put some more water to the vegetable dal for the right consistency & keep it to boil & Add tamarind juice and salt to taste and mix thoroughly.
7. Heat little ghee and fry cashew nuts until golden brown in color. Add to the rice along with powdered ingredients and masala powder
8. Add rice & mix well & simmer the stove for 5-8 mins.
9. Heat little oil, add remaining dry red chillies, mustard, Hing & curry leaves .
10. Mix well with the Bath Remove from fire. If you like ghee, add just before serving.