Bisi Bele Bath
Celebrate the rich South Indian culinary heritage with an authentic Bisi Bele Bath. This comfort food comes straight from households of Karnataka, a state in the south of India, and brings an aromatic storm of spice and tangy flavors mixed with lentils, rice and veggies.
Ingredients
1 cup Royal® Sona Masoori Rice
1 cup Royal® Toor Dal (split pigeon peas)
3 cups water (for cooking rice and dal)
2 tablespoons ghee or oil
1 onion, finely chopped
1 tomato, finely chopped
1/2 cup mixed vegetables (carrots, beans, peas)
2 tablespoons Bisi Bele Bath masala powder*
1 tablespoon tamarind paste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon asafetida (hing)
4-5 dry red chilies
8-10 curry leaves
2 tablespoons roasted peanuts
Salt to taste
Fresh coriander leaves for garnish
For Bisi Bele Bath masala powder:
4 tablespoons coriander seeds
2 tablespoons chana dal (split chickpeas)
1 tablespoon urad dal (split black gram)
1 tablespoon cumin seeds
1 tablespoon fenugreek seeds
1 teaspoon black peppercorns
6-8 dry red chilies (adjust to taste)
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 small cinnamon stick
4-6 cloves
4-6 cardamom pods
2-3 bay leaves
1 teaspoon asafetida (hing)
1 tablespoon dried curry leaves (optional)
Preparation
FOR BISI BELE BATH MASALA POWDER:
- Heat a dry skillet or pan over medium heat. Add the coriander seeds, chana dal, urad dal, cumin seeds, fenugreek seeds, black peppercorns, dry red chilies, mustard seeds, cinnamon stick, cloves, cardamom pods and bay leaves.
- Dry roast the spices, stirring continuously, until they become fragrant and lightly browned. Be careful not to burn them, as this can impart a bitter taste to the masala.
- Once the spices are roasted, remove them from the heat and let them cool completely.
- Transfer the cooled spices to a spice grinder or blender. Add turmeric powder, asafetida and dried curry leaves (if using).
- Grind the spices into a fine powder. You may need to grind in batches depending on the size of your grinder.
- Once ground, transfer the Bisi Bele Bath masala powder to an airtight container or jar. Store it in a cool, dry place away from direct sunlight.
- Your homemade Bisi Bele Bath masala powder is ready to use! Use it to add flavor and aroma to your Bisi Bele Bath recipe, adjusting the quantity according to your taste preferences.
FOR BISI BELE BATH:
- Wash the Royal® Sona Masoori Rice and Royal® Toor Dal together under cold water until the water runs clear. Drain and set aside.
- In an instant pot, add the washed rice, dal, mixed vegetables and 3 cups of water. Cook it for around 12-15 minutes under high pressure, followed by a natural pressure release for about 10 minutes. Set it aside.
- Heat ghee or oil in a large pan or kadhai over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds, asafetida, dry red chilies and curry leaves to the pan. Sauté for a minute until fragrant.
- Add finely chopped onions to the pan and sauté until they turn translucent.
- Stir in the chopped tomatoes and cook until they are soft and mushy.
- Add Bisi Bele Bath masala powder, tamarind paste and salt to the pan. Mix well and cook for 2-3 minutes to blend the flavors.
- Pour the cooked rice and dal mixture into the pan. Mix everything together thoroughly.
- Add roasted peanuts to the pan and mix well.
- Adjust the consistency of the Bisi Bele Bath by adding water if needed. Let it simmer for 5-7 minutes, stirring occasionally, until the flavors are well combined.
- Once done, garnish with fresh coriander leaves.
- Serve hot Bisi Bele Bath with a dollop of ghee on top, along with papad or raita.
- Enjoy your flavorful and comforting Bisi Bele Bath!
