We wish all our blog visitors, well wishers and every food lover in the world a Very Happy 2010.May the year bring excellent moments that shall remain sweet memories for the years to come.
Bisi bele bath is one of the well known Karnataka recipes called bisi bele huli anna in Kannada.Bisi means hot, bele means pulses and bath is rice in kannada, and what more could one ask for on a cold winter afternoon?
Thank you Jaya aunty for expert inputs relating to this recipe. The recipe we are presenting is the most authentic way of making Bisi bele huli anna.
Preparation time: 45-60 mins
Pigeon peas (toor dal/kandipappu/togri bele) ¼ cup
Raw rice (Chawal/biyyam/akki) 1 1/4 cup
Tamarind (imli/chintapandu/hunsehannu) 1blob
Refined cooking oil 1tsp
Mustard seeds 2tsp
Curry leaves 10-15
For the powder:
Coriander seeds ( dhania/dhaniyalu/kotamri beeja) 2tsp
Red chillies 4-5
Cinnamon stick ( dalchini/ dalchin chakka/chakke) 1
Bengal gram(chana dal/senagapappu/kadle bele) 2tsp
Black gram (urad dal/uddipappu/udin bele) 2tsp
Dry and grated coconut (endu kobbari/vana kobbri) 2tsp
Fresh and grated coconut (pachi kobbari/hasi kobbri)2tsp
Vegetables of choice (Commonly used vegetables: French beans, cluster beans, carrot, potatoes (aloo), green peas (batani) and similar veggies. Brinjal, capsicum and watery veggies including tomato are generally not used)
Soak a blob of tamarind in a small cup of water for around 10 minutes.
Grind together 2 tsp coriander seeds, 4-5 red chillies, 1 cinnamon stick, 2tsp Bengal gram, 2 tsp black gram, 2tsp dry and grated coconut and 2 tsp fresh and grated coconut to make a dry powder to be used as masala for preparing the Bisi bele bath. Since fresh coconut is being used, the powder is not storable and has to be used as it is made and thus it is advisable to make small quantities. If required for storage, do not add fresh coconut. This way the powder can be made in reasonable quantities and stored for a month.
In a vessel/ pressure cooker add ¼ cup of pigeon peas, ½ cup water and boil till the pigeon peas are half cooked. (If using a microwave oven, then microwave for 15 minutes on medium)
Add the vegetables, the tamarind juice and half of the above ground powder and allow to boil till all the vegetables are well cooked and the pigeon peas is completely cooked to make a thick Sambar ala a thick gravy. (If using a microwave, add the vegetables and more water and microwave for 15 minutes for the peas to cook plus the normal time required for the vegetables used i.e. around 20 minutes approximately.)
Wash & add 1 and quarter cups raw rice, 1 cup of water to the above cooked thick sambar and leave to cook till the rice is done i.e. if using a pressure cooker, pressure cook for upto 2 whistles and if it’s a normal vessel, leave to cook for 20-25 mins (If using a microwave, it is advisable to cook rice separately and mix to the sambar)
Once done, add the remaining ground powder and mix well.
In a Pan/kadai, add 1 tsp oil and 2 tsps ghee. Once hot add mustard seeds and as they splutter add the cashews and curry leaves. Season the bisi bele bath with the above tempering. (If using a microwave, add all ingredients and microwave on medium for 3 minutes)
Bisi bele huli anna or bisi bele bath is ready. As the name suggests, it is best when had piping hot with crispy chips and any yummy raitha or thick and plain yoghurt. High in protein content and other nutrients available in the vegetables used, this is a very healthy recipe with minimum frying and more of boiling. Bisi bele bath itself is very filling and good to have as it is. So here’s another hot lunch for the rather cold winter the world is facing.