A Karnataka delicacy, Bisi bele bath or Hot Lentil Rice, is a one pot meal which
involves the use of several vegetables and spices. Serve this popular South Indian
recipe along with chips or raita.
Serves: 8
Cooking time: 45 min
Ingredients
- Toor dal - 500gm
- Jeera Rice - 200gm
- Onion - 1 medium
- Curry leaves – 10 to 15
- Green chillies - 2
- Sambar onions peeled – 12 to 15
- Potatoes peeled - 2 medium
- Turmeric powder - 1/2 tbsp
- Asafoetida - 1/2 teaspoon
- Red chilli powder - 1/2 tbsp
- Tomatoes - 2 medium
- Shelled green peas - 1/4 cup
- Sambar powder - 2 tbsp
- Aashirvaad Svasti Pure Cow Ghee - 7 tbsp
- Tamarind pulp - 2 tbsp
- Salt to taste
- Mustard seeds 1/2 tbsp
- Dried red chillies broken - 2
- Curry leaves - 10 to 12
- Chana dal - 1/4 cup
- Urad dal - 2 tbsp
- Green cardamoms - 4
- Cloves - 4
- Fenugreek seeds (methi dana) - 1 tbsp
- Cumin seeds -1 tbsp
- Cinnamon - 1 inch stick
- Dried red chillies - 4
Preparation
- Heat Aashirvaad Svasti Ghee in a pressure cooker and add the sliced onions and curry
leaves to it.
- Now add the slit green chillies and sambar onions. Sauté for a few minutes.
- Add turmeric powder, asafoetida and red chilli powder and mix.
- Add the cut potato cubes, rice and toor dal to the above mixture.
- Take 5 cups water and add to the above mixture. Allow it to come to a boil.
- Meanwhile for the masala, dry roast chana dal, urad dal, green cardamoms, cloves,
fenugreek seeds, cumin seeds, cinnamon and dried red chillies in a non-stick pan.
Cool the mixture and grind to a powder.
- In the cooker, first add chopped tomatoes and green peas. Then add the sambar masala
and mix well.
- You can now close the cooker with the lid and allow it to cook for 3 whistles.
- Add 4 tbsp of the powdered masala and tamarind pulp to the cooker and mix well.
Add salt and simmer on medium heat.
- In another pan, heat ghee and crackle 1tsp mustard seeds. Temper 12 curry leaves,
2-3 dry red chillies and ¼ tsp asafoetida. Pour this tempering in to the cooker
and stir. Cover the cooker for about 5 mins to allow the flavours to infuse in the
Bisi bele bath.
- Serve with fried papads or raita. You can also add a dollop of Aashirvaad Svasti
Ghee on the Bisi bele bath.
Recipe prepared by ITC Hotels Chefs