BISI BELE BATH

Bisi Bele Bath is a traditional South Indian rice and lentil dish that’s flavorful, hearty, and comforting. The name “Bisi Bele Bath” translates to “hot lentil rice” in Kannada, and it’s a one-pot meal made with rice, toor dal (split pigeon peas), vegetables, and a special spice blend. This dish is perfect for lunch or dinner and is often served with papad, raita, or pickles for a complete meal.

Ingredients:

For the Rice and Lentils:

• 1/2 cup toor dal (split pigeon peas)
• 1/2 cup rice (Sona Masoori or any short-grain rice)
• 1 tablespoon ghee (clarified butter) or oil
• 2 medium carrots, diced
• 1/2 cup green beans, chopped
• 1/4 cup peas
• 1 medium potato, diced
• 1 small tomato, chopped
• 1/4 teaspoon turmeric powder
• Salt, to taste

For the Bisi Bele Bath Masala (Spice Mix):

• 1 tablespoon chana dal (split chickpeas)
• 1 tablespoon urad dal (split black gram)
• 1 tablespoon coriander seeds
• 2 dried red chilies
• 1/4 teaspoon fenugreek seeds
• 1/2 inch cinnamon stick
• 2 cloves
• 1/4 cup grated fresh coconut (optional)

For Tempering:

• 2 tablespoons ghee or oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 pinch asafoetida (hing)
• 1 sprig curry leaves
• 2 dried red chilies
• 10-12 cashews (optional)

Instructions:

Step 1: Cook Rice and Lentils

1. Rinse the dal and rice: Wash the toor dal and rice thoroughly under cold water until the water runs clear. Drain and set aside.
2. Cook the dal and rice: In a pressure cooker or large pot, combine the rice, toor dal, turmeric, and 3 cups of water. Cook for 4-5 whistles in a pressure cooker (or about 20-25 minutes on the stovetop until soft and mushy). Set aside.

Step 2: Prepare the Vegetables

1. Sauté the vegetables: Heat 1 tablespoon of ghee or oil in a large pan. Add the carrots, green beans, peas, potatoes, and tomatoes. Sauté for about 5 minutes until the vegetables soften slightly. Add a pinch of salt and set aside.

Step 3: Make the Bisi Bele Bath Masala

1. Dry roast the spices: In a small pan, dry roast chana dal, urad dal, coriander seeds, red chilies, fenugreek seeds, cinnamon, and cloves over medium heat until aromatic and lightly browned. Be careful not to burn the spices.
2. Grind the masala: Let the roasted spices cool, then grind them into a fine powder using a spice grinder or blender. If using fresh coconut, grind it along with the spices.

Step 4: Assemble the Bisi Bele Bath

1. Combine the cooked rice, dal, and vegetables: In a large pot, mix the cooked rice and dal with the sautéed vegetables. Add about 2-3 cups of water (adjust depending on desired consistency).
2. Add the masala: Stir in the prepared Bisi Bele Bath masala and bring the mixture to a simmer. Cook for 10-15 minutes, allowing the flavors to blend. Adjust salt to taste.

Step 5: Tempering

1. Make the tempering: In a small pan, heat 2 tablespoons of ghee or oil. Add mustard seeds and cumin seeds, and let them splutter. Add asafoetida, curry leaves, dried red chilies, and cashews (if using). Sauté until the cashews turn golden brown.
2. Pour over the Bisi Bele Bath: Pour the tempering mixture over the prepared Bisi Bele Bath and gently mix.

Step 6: Serve

Serve Bisi Bele Bath hot, garnished with extra ghee if desired, and accompanied by papad, raita, or pickles for a traditional meal.

Bisi Bele Bath is a flavorful, hearty dish that’s perfect for any meal. The rich aroma of the homemade masala and the creamy texture of the rice and dal make it an irresistible dish loved by all!