BisibeleBath

  




Bisibelebath,Vangibath,Kharabath,Bagarabath,Chow chow bath...Seems like a menu in a hotel in Karnataka,isn't it...yes these are some of the hot favourites of Kannadigas always..." Is bath me baat kya hey?"...What is so special about it?When I was in Bangalore I have seen many a Kannadiga becoming too emotional about Bisibele bath(and my husband too...) and on Sundays it came as a special item along with 'Karaboondhi'(Spicy'Mixture')and Onion Raita (Onions in Yoghurt)in our hostel Menu and I knew why it was so special.'Bisi' in Kannada means 'hot' and 'bele' means dal.It is a hot n spicy medley of vegetables,dal and rice...you could call it Kannadiga's Khichdi....and probably tis Tamil Sambar Rice's brother.It is definitely a very complete dish in terms of vitamins,one should say, with the amount of vegetables added in it.Here goes the recipe and my husband has certified that it is very much authentic.So a traditional Kannada recipe from a Keralite....Though my first attempt was an experiment,I have fine tuned it to perfection now with my Bellary Amma's tips.



Ingredients:

Basmati rice-1 cup(washed and drained)
RedgramDal/Tur dal-2 cups
Turmeric powder-1/2 tsp
Oil-1tbsp
Mixed vegetables-1 1/2 cup(Chopped)
(Drumstick,Potato,beans, carrots, bell pepper, ridge gourd, turnip, peas)
Onion-1 (Chopped)
Tomato-2 (Chopped)
Tamarind paste-1/2 tsp
Jaggery powder-1tsp
Curry leaves-2 sprigs
Ghee-2tbsp
Coriander leaves-2tbsp(Chopped)
Bisibelebath Masala-2tbsp
Salt -as required



Seasoning:
oil-1tsp
Mustard seeds-1tsp
Dry Red chillies-2 or 3
Curry leaves-1 sprig
Capsicum-1/2(Chopped into pieces)(optional)
Cashew nuts-25g
Method:

Pressure cook dal with 1tsp oil and turmeric for 3 whistles. Cook rice separately with a little salt added.To the cooked dal add onions and vegetables and allow it to cook.Once the vegetables are half done, add rice.(Alternatively you could pressure cook dal,rice and vegetables together till they are well cooked, a little experience is required to get the correct timing for it depends on the quality of your rice and dal)Keep stirring, add water if required.Now add the Bisibelebathmasala, tomato, tamarind paste,jaggery,curry leaves and add more salt,if required .Mix it well and keep stirring so that it doesnt stick to the botttom of the vessel.Add ghee and simmer it until the mixture becomes quite soggy. Remove from the stove.Prepare the seasoning with
Heat Ghee in a pan, add mustard seeds,dry red chillies,curry leaves and cashewnuts. If you want to have the restaurant like appearance and flavour roast some capsicum also in the ghee.Pour the seasoning to the rice-dal-veg mixture and mix well.Garnish with coriander leaves.Serve hot hot with Raita.(Once cold, Bisibele bath doesnt taste good.)


BisibeleBath Masala:


I don't know how many of us have the patience to make the Bisibelebath Masala. If you don't have, you could go for any standard BisibeleBath Masala available in Indian shops(like MTR for example).But if you would like to prepare it at home here is the recipe for it:

Ingredients

Ghee-1tsp
Bengal gram-1tbsp
Black gram-1tbsp
Bayleaves-2
Fenugreekseeds-1/2tsp(Methi)
Asafoetida-1pinch(Heeng)
Coriander seeds-1tbsp
Poppy seeds-1 tbsp (Khuskhus)
Copra/Dessicated coconut-1/2 cup
Dry red chillies-8-10
Cloves-3
Cardamom pod-2
Nutmeg powder-1/4tsp
Cinnamon stick-1 inch-broken into pieces

Method:
Heat Ghee in a pan, add all the masala ingredients (except dry coconut) and roast until it becomes lightly brown in colour.Remove it from the stove and mix with dry coconut. Grind to a smooth paste with water.(If you want to store the masala,you could fry the coconut also lightly and grind together everything to a fine powder and store it in air tight container)