Bisi Bele Bath Recipe | Karnataka Style Bisibele Bhath Recipe By Preetha | Dakshin Curry | India Food Network

Bisi Bele Bath is an authentic rice dish straight from the state of Karnataka. It's a type of khichdi served with lots of ghee and accompanied by crispy papads and a refreshing bowl of raita. Watch and learn this delectable side dish by Preetha and let us know your feedback in comment section below.

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For powder:
1 tsp oil
6-7 cloves
1 stick cinnamon
1 tsp jeera
1 tsp pepper
1 tsp poppy seeds
½ cup grated coconut
2 tsp chana dal
2 tsp urad dal
2 tbsp coriander seeds
8-10 dried red chillies

Other ingredients :
¾ cup toor dal
1 cup rice
Water
Salt
Turmeric powder
¼ cup green peas
¼ cup cubed carrot
¼ cup cubed potato
¼ cup chopped (1 inch ) French beans
Gooseberry sized tamarind soaked in water
Salt
Water
1 small piece of jaggery
Boondi farsan for garnish/topping

For tempering:
2 tbsp Sesame seed Oil
1 tsp Mustard seeds
2 sprigs Curry leaves
Hing powder
2 Dried red chillies
¼ cup Shallots, halved
1Tomato, chopped

Method of preparation
Pre prep : In a pressure cooker, combine rice, dal, salt and turmeric. Add enough water and pressure cook for 4 whistles or till semi mashed.
In a pan, heat oil and roast cloves, cinnamon, cumin seeds, pepper and poppy seeds. Add coconut to it and roast for few seconds. Transfer to a jar.
In same pan, dry roast the dals along with coriander seeds and chillies. Add to jar and blend to a coarse powder.
In another pan, combine tamarind water, vegetables and salt. Bring to a boil and simmer on medium flame till vegetables are par boiled.
Add prepared powder and simmer on low flame for 5 minutes.
Add cooked rice dal mixture, mix well and adjust for salt. Add more water to create a loose mixture and allow to simmer on low flame for 10 minutes. Add jaggery while doing this.
Meanwhile, prepare tempering using oil, mustard, curry leaves, hing, chilli, onions and tomato.
Add to simmering rice and simmer for 5 more minutes.
Serve hot with fresh curds, appalam. You may garnish this with boondi.