Bisi bele bhath, a rice-based dish is one of the popular dishes in southern India and is originated in the state of Karnataka. Bisibelebhathin kannada language literally means hot lentil rice. In Karnataka this dish is commonly known as Bisibelehuliyanna. A traditional and classic dish is quite elaborate and involves the use of spicy masala, tur dal (type of lentil) and vegetable.
Bisibelebhath is a very healthy and nutritious dish. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavor and taste of this dish. It is served hot and sometimes eaten along with salad, papad or potato chips. This exotic dish is commonly available in most of the restaurants that serve Udupi cuisine.
The uniqueness of this lies totally on the fresh ground masala that is used for making the bisi bele bhath. Now days every grocery store has the ready made mix of this Bisi bele bath masala. A restaurant famous for this dish in Bangalore is the Mavalli Tiffin Room.
Preparing the bisi bele bhath requires lot of patience to cook as initially it has a little more preparation time that needs chopping, roasting, grinding and then lasting preparing the dish. During special occasions or festivals, Bisibelebhath becomes the main dish in every house in Karnataka state.
Like obbatu (bobbatlu/puran poli), bisi bele bhath takes a special place during festivals and weddings. It’s a one pot meal in which you get your protein, vitamins, carbs and veggies cooked to perfection in our favorite Indian spices. Cucumber raita on the side is a nice compliment to this classic dish of Karnataka.
Tamarind is very commonly used in India, especially in South Indian cooking. It is used to add a sour or tart component to a dish and balance the other spices. It is these complex flavors along with the special Bisi bele bhath masala (spice mix) that are essential in making a perfect Bisibelebhath having very distinctive and unique taste combining the flavors of sweet, sour and tart.
This is a multi-step dish that really comes together at the end. It may take a little effort but the results are totally worth it. It’s truly worth try this dish in spite of its lengthy list of ingredients or the cooking method. BisiBheleBhath is a great way to incorporate all types of vegetables into your diet, there are no hard and fast rules on which vegetables to add but you could use potatoes, green peas, carrots, eggplant, cauliflower, green beans, Bangalore brinjals etc.
Just cut the veggies into bite size pieces that are fairly equal in shape & size. Southern states have several unifying cultural elements; each state is distinct with its unique language, culture, and cuisine. The extremely popular ‘Bisi-bhele-bhaath’ for example includes tamarind, red lentils, potatoes, carrots, beans, peas, fenugreek, coriander and cashewnuts amongst other ingredients.
Wheat and ragi are commonly ground into flour, mixed with water to yield dough, and spices, vegetables and lentil flour added for taste. These are cooked in a variety of ways – cooked on griddles, baked between hot plates with live coals, baked on heated tiles (‘kenchu’), or stuffed with ingredients including sugar, raisins, and lentils and cooked as a ball of dough between coals.
To prepare the Bisibelebhath, wash the turdal and add 1 1/2 cups of water to it and keep aside or cook along with rice. Roast all spices, mix with coconut, turmeric powder, ginger and garlic (optional), and grind it to form powder. Keep this masala aside. Heat the oil in pan and add the cumin and mustard seeds and curry leaves, after spluttering add the onions and fry till soft.
Add all the chopped vegetables and softly fry it. Add the rice, toor dal to the fried vegetables and add the masala /tomatoes (optional) along with tamarind juice and salt, cool it till the ingredient are done. Garnish the dish with coriander leaves and serve it hot with papad, chips or yoghurt. I am sure you would not miss watching the making of Bisi bele bhath as its one of the most nutritious dish and exotic in its flavors. Click at: https://www.vahrehvah.com/Bisi+Bele+Bhath+click+HD+youtube:5713
1. wash the toor dal and add 1 1/2 cups of water to it. and keep aside.or cook along with rice as shown 2. Roast all spices, mix with coconut, turmaric powder, ginger and garlic (optional), grind it to a powder form. keep this masala aside. 3. Heat the oil in pan and add the cumin and mustard seeds and curry leaves, after spluttering add the onions and fry till soft. Add all the chopped vegetables and softly fry it. 4. Add the rice, toor dal to the fried vegetables and add the masala /tomatoes(optional)along with tamarind juice and salt, cool it till the ingredient are done. 5. Garnish the dish with coriander leaves and serve it hot.