Bisi Bele Bath - Dish to make you all warm and cozy!

I would feel incomplete if I had not posted Bisibele bath for the Rice series. How can I not? This is such a simple and go to meal for us. I make this at least thrice every month or sometimes when I am simply out of ideas to cook something. This is a staple and complete soul food. If you liked Masoor Pulao ( Red Lentil Rice), then you would love this - and vice versa. But somehow I get this inner satisfaction everytime I eat this, much better than anything else.



Bisi Bele Bath/Bisi Bele Huliyanna means Hot Lentil Rice in Kannada (Karnataka Cuisine) and it has been adopted by almost all the South Indian States. I also know of many North Indian friends who request me for this dish along with Idli's and dosas's. It has a warm appeal among so many people and no wonder its being made with umptieth versions. I follow my mom's version and it is as simple as it can get.

For Bisi Bela Huliyanna Powder


• 1 tbsp Toor Dal (pigeon peas)
  
  
• 1 tbsp channa dal (Bengal Gram dal)
  
  
• 1/4 tbsp Fenugreek seeds
  
  
• 1 tbsp Daniya (Coriander Seeds)
  
  
• 2-3 cloves
  
  
• 1 small cinnamon stick
  
  
• 5-6 dried red chillies ( or as per taste)
  
  
• 1/4 tsp Asafoetida
  
  
• 1-2 tbsp fresh grated coconut (you can also use dried)
  

Other Ingredients


• Approx 2 cups of mixed boiled vegetables (peas,carrots,potatoes,beans,cauliflower)
  
  
• 1 small red onion, chopped (optional)
  
  
• 1 cup rice
  
  
• 1/2 cup cooked Pigeon peas(toor dal)
  
  
• 1 tbsp tamarind paste
  
  
• 1 tsp mustard seeds
  
  
• 1/4 tsp turmeric
  
  
• salt to taste and few sprigs of cilantro and curry leaves to garnish
  
  

Method

1.Dry roast the ingredients (except the coconut) for the powder until aromatic and golden reddish yellow.



2.Grind these into a powder along with coconut and set aside.



3.In a pan, in a tsp of oil, add the mustard seeds and when they start popping, add the onions till soft.



4. Mix the tamarind paste in 2 cups of water and then add this to the onions. Cook until the raw smell of tamarind leaves. Then add the boiled vegetables, turmeric, salt along with the cooked pigeon peas and mix well. Once they start boiling, sprinkle the prepared powder and mix lightly.



5.Now add the rice, garnish with the herbs and serve with few tsp of ghee on top. Make sure to serve warm, since the dish tends to thicken up fast. In case that happens, add a little warm water to loosen it up. Goes well with Papads, chips etc.



This is my third entry to Valli's Rice Mela Hope Valli is happy with me now :) I kept up my promise this time around ! Phew! :)

The deadline for AWED - American is Nov 30th - So dont forget to send me the entries.




Now lets check out fellow Marathoner's kitchen.

1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,

7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,

13) Roopa, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,

18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,

22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi