Bisi Bele Bhaat | Sanjeev Kapoor Khazana

A popular recipe from South India. Flavourful and spicy one pot meal of rice and lentils.

BISI BELE BHAAT

Ingredients

1½ cups Ambemohar rice, soaked
¾ cup split pigeon peas (toovar dal), soaked and drained
2 tablespoons hulianna masala
3 tablespoons oil
1 large onion, sliced
3 green chillies, slit
18-24 curry leaves
8-10 sambhar onions
½ teaspoon turmeric powder
6 dried red chillies
3 medium tomatoes, quartered
¼ teaspoon asafoetida (hing)
1 teaspoon red chilli powder
Salt to taste
1½ tablespoons tamarind paste
4 tablespoons ghee
1 teaspoon mustard seeds
10-12 cashewnuts
Fresh coriander leaf for garnishing

Method

1. Heat oil in a pressure cooker. Add onion, green chillies and 6-8 curry leaves, mix and sauté till fragrant.
2. Add sambhar onions and turmeric powder and mix. Break 3 dried red chillies, add to the cooker alongwith tomatoes, asafoetida and chilli powder, mix well and cook till the tomatoes turn soft and pulpy.
3. Add hulianna masala and mix well. Add rice, pigeon peas, salt, 2-3 cups water and tamarind paste, mix well, cover and pressure cook till the pressure is released 3-4 times.
4. Heat 2 tablespoons ghee in a non-stick pan. Add mustard seeds and sauté till the seeds splutter.
5. Add remaining curry leaves and remaining dried chillies, mix and sauté for 30 seconds. Add this to the cooked rice mixture.
6. Heat remaining ghee in the same pan. Add cashewnuts and fry till browned. Add this to the cooked rice mixture and mix well.
7. Garnish with coriander leaf and serve hot.

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Cuisine - Karnataka

Course - Special Rice

Dish - Special Rice