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Saturday, 20 September 2014

Bisi-bele-bath

Amma's Recipe #17

Bisibelebath or Bisi bele bath originates from the state of Karnataka and this is the best recipe, hands down. I have never tasted anything better than my mom's Bisibelebath anywhere. Bisi bele bath is basically sambar rice and what makes it different from an ordinary sambar rice is the freshly grounded spice powder.  



And the best accomplishments that we usually have with are Tempered Tomato Raita & Potato Chips. Its so rice and literally finger licking good. 


You will need:


2 cups Par Boiled Rice
1 cup Toor dal
1 Drumstick,  Chopped
2 Brinjals, Quartered
2 Carrots, Chopped
100g French Beans,  Chopped
100g Avaraikai / Broad Beans, Chopped
100g White Radish,  Chopped
100g White pumpkin, Chopped
150g Shallots, Skinned
3 Large tomatoes,  Chopped
Lime Sized Tamarind, Soaked in 1/4th cup water
2 tbsp Sambar Powder
Few Curry Leaves
Some fresh chopped coriander leaves
Salt to Taste


For The Masala powder:
1.5 tbsp Channa Dal
1.5 tbsp Coriander Seeds
1/2 tsp Fenugreek
2 Tbsp Grated Coconut
1/2 tsp Fennel
1 Cinnamon
1 Cardamom
1 Clove


For Tempering:
1/2 tsp Mustard Seeds
1/2 tsp Urad dal
Few Curry Leaves
4 Dried Red Chillies,  Broken
1/2 tsp Hing
2 tbsp Gingelly Oil
100ml Ghee


The Cooking:


Step 1:
Preparing Rice and Dal:
Soak the rice and dal together for 15 mins. Then pressure cook with required salt, 1/4th tsp turmeric powder and 8 cups of water. Once done turn off heat and let the pressure drop on its own.

Step 2:
Making the masala:
Heat a kadai and dry roast the species SEPARATELY till they turn a golden brown. Let it cool and blend everything together to a fine powder. Keep aside.







NOTE: This can be stored in an air tight container in a freezer for a week.

Step 3:
Prep the Veggies:
Heat a kadai/deep vessel with required gingelly/vegetable oil. Once hot add the shallots and saute till they are pink and translucent. Then add all the veggies. Mix everything for few mins. Then add chopped tomatoes,  sambar powder and required salt. Saute on high for 5 mins till everything is mixed in well.

Then add 3 cups of water and let the Veggies half cook. Meanwhile,  mix the tamarind well that's been soaking in some water.  Strain the tamarind and discard the pulp. Now pour this into the Veggies and cook till the Veggies become tender. Now add the powdered masala and bring to a boil. Turn off heat.

NOTE: The mixture must be in sambar consistency.  Neither too thick nor too runny. Add water accordingly and if its runny let it simmer till reduced.

Step 4:
The final mix:
Heat a large vessel and mix in the cooker rice and dal with the prepared vegetable mixture. Simmer this for 5 mins.

Meanwhile heat a kadai with little oil and ghee. Crackle the mustard seeds, urad dal, dried red chillies,  curry leaves and hing. Pour this tadka into the simmering bisibelebath and mix well. Finally add some chopped coriander leaves and simmer for a min before taking off heat.

NOTE: Bisibelebath will thicken as it cools. So don't let the rice simmer too long.

Cheat's Version:

The masala can be stored in an air tight container in the freezer for a week. You can mix already made sambar with pre cooked / leftover rice and sprinkle the masala powder and simmer for few mins. I do this sometimes when am in  a hurry. But I have noticed a slight change in taste. The former version is just delish!  


Happy Cooking!  

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