Bisi bele bhath is one of the famous recipes of the cuisine of Udipi from the state of Karnataka, India. The name bisi bele bhath trans for “Hot lentil rice” in the Kannada language. They used to say it by another name Bisi bele huliyanna, which means “Hot Lentil Sour Rice”.

The basic preparation of this dish involves the use of spicy masala, toor dal, and vegetables. The spicy masalas, vegetables, and tamarind pulps help the dish to flavor a different taste. We can eat along with papad, potato chips or some mixture of your choice.

Ingredients

• 1 cup of Rice
• 3/4 cup of Toor Dal
• 5 Cups of Water
• 1/2 chopped onion
• 2 chopped tomatoes
• 2 cups of mixed vegetables
• (You can use of your choice like brinjal, ash gourd, capsicum, carrot, potatoes, Green Peas, Drumstick, Yam, Beans, cauliflower, zucchini, yellow squash, etc)
• 1/4 tsp of Turmeric Powder
• 1/4 cup of Tamarind Juice or as you need
• 2 tbsp of Ghee
• 1 tbsp of Sesame Oil
• Salt to taste

Ingredients for Bisi Bele Bhath Paste

1. 1 and 1/2 tbsp Channa Dal
2. 1 tbsp Urad Dal
3. 5 Dry Red Chilies
4. 4 Black Peppercorns
5. 2 tbsp Corriander seeds
6. 3 tbsp of grated dry coconut powder
7. 1/4 tsp Cumin Seeds
8. 1 spring Curry Leaves
9. 1 tsp Poppy Seeds (optional)
10. Ingredients For the whole garam masala
11. 1-inch piece cinnamon
12. 2 cloves
13. 1 Cardamom
14. Ingredients For Seasoning
15. 1 tbsp Ghee
16. 1/4 tsp Mustard seeds
17. 1/4 tsp Fenugreek seeds
18. 10 Cashews
19. 1 spring curry leaves
20. a pinch of Asafoetida
21. 2 Dry Red Chilies

Directions

1. Wash rice and toor dal, and soak them for 15 minutes.
2. Wash and chop all the vegetables in big chunks, with that they don’t get completely mashed up.
3. Now take a pressure cooker and add rice, toor dal, 1 tbsp sesame oil, onion, tomatoes, and all the other vegetables.
4. Add 5 cups of water, salt, and turmeric powder. Close the cooker and cook for 3 – 4 whistles.
5. In meantime, in a pan dry roast all the ingredients under “Bisi bele bhath masala” on low flame till everything turns light brown, cool them, and make a smooth powder. Add some water to make a paste.
6. After the pressure has gone over from the cooker, then open the lid and turn on the gas.
7. Pour the Bisi bele bhath masala paste and tamarind juice with rice.
8. Heat the ghee in a separate pan and pour the mustard seeds, fenugreek seeds, and cashews on low flame for 30 seconds, then add curry leaves, dry red chilies, and asafoetida to this.
9. Add these hot ingredients to Bisi bele bhath. Mix well and let it cook on low flame for about 6 to 7 minutes till the flavors blend up.
10. Finally, add 2 tsp of ghee and garnish with coriander leaves, then turn off the gas.
11. The hot spicy and sour Udipi Bisi bele bhath recipe is ready to eat.
12. Serve it with some potato chips, papad, or some fry.