Bisi Bele Bhath,recipes,instructions, ingredients

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Name: Bisi Bele Bhath

Category: South Indian Specialities

Author: shiv_sn@yahoo.com

Date: 6/17/2011 11:14:00 AM

Rating:

( 1.0 ) by 1 users

Ingredients:

‘BISI BELE BHATH’ literally means ‘hot rice and daal mix’. Obviously it’s delicious when it is consumed hot, as the flavour and aroma is lost when it cools down or if it is reheated. It is a very wholesome food and can be consumed without any side dishes. Hence it deserves all the attention it gets during its preparation. You can really make a mess of it if you are careless while preparing it. So read on…

INGREDIENTS
(for a group of 4 voracious eaters)

Locally available good quality rice: 250 grams
Tur daal: 200 grams

Vegetables: potatoes, fresh beans, cauliflower, carrots,
(diced in convenient sizes and a mix as per your choice), green peas
About 250 grams together

Cooking oil ( refined): 6 tablespoons
Pure ghee: 6 tablespoons

Tamarind pulp: about the size of a lemon

Black small mustard seeds: One teaspoon

Kadi patta/ curry leaves: about 20 leaves

Turmeric powder: ¼ tablespoon

Potato wafers/ chips

FOR MASALA

Udad daal: 2 table spoons
Chana daal: 2 tablespoons
Dry coconut powder: 2 tablespoons
Dry chillies hot variety: 6 long ones
(If you like the dish coloured, use 4 ‘byadgi’ chillies or kashmiri chillis and 4 hot chillies)
Asafoetida powder: half teaspoon
Dal chini/ cinnamon: 3 inch long
Marathi Moggu/ maretti moggu: 6 numbers (very essential for the dish)
Coriander seeds: 3 tablespoons (do not use powder)
Salt to taste

Instructions:

PREPARATION

Use a five liter capacity pressure cooker as the dish is likely to fill it at the end of the preparation.

Wash the rice, add a half a spoonful salt and 6 teacups of water and pressure cook. until the second whistle on high heat, remove from fire and let it cool. De-steam pressure cooker after 5 minutes and empty the contents to another vessel. Repeat the same process for the Tur daal also and keep aside separately. Next, boil the vegetables with some salt and turmeric powder in the same pressure cooker and remove after the first whistle ( if you are using cauliflower, it is better to boil them separately and not pressure cook, as it may get mashed)..

Roast udad daal and chana daal separately in a kadai (pan) with a drop of oil until they are brown. Similarly roast coriander, dry chillies, cinnamon and moggu individually. Powder the roasted cinnamon and moggu separately in a grinder or a pestle Put all these in a mixie jar along with asafetida and coconut powder, add a little water and grind to a watery paste.

Mix boiled tur dal and vegetables in the pressure cooker and put on heat. Add the masala and allow to boil together on a low flame until the ingredients are cooked to the right consistency. As the mix is likely to thicken due to the presence of the daals, keep adding water so that it is fluid. Add salt by tasting the mix. It is important to keep stirring the mix as otherwise it may burn at the bottom. After 10 minutes of stirring, pour the boiled rice into the mixture and keep stirring. Once the rice is fully boiled, squeeze tamarind in a cup of water and pour the water into the mix. Cook for 5 more minutes, ensuring that it does not stick to the bottom.

Heat the oil in a kadai and add mustard seeds when it gets heated. Add the curry leaves and allow them to fry completely. Remove from the heat and add the ghee into it. Pour the oil when hot onto the bhath. Remove the dish from the stove. The consistency of the dish should be such that it should easily spread when poured into a plate.

At the time of eating, crush a few potato wafers over the dish in the plate. Relish the dish when hot but don’t burn your tongue!

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