This is a faster method to make Bisi bele bhath. The rice is pressure cooked first and then is added to the Huli (Sambar) and finishes cooking in it for a short time. Since the rice is cooked separately, it doesn’t absorb as much flavor from the huli. But this is still a great timesaver with almost similar results as the traditional method. This dish is traditionally served with a tomato and onion raita and fried Hapla (Papad) or Sandigae.
Bisi Bele Bhath (Easy Method)
Ingredients
Bisi Bele Bhath
- 1 cup Green peas
- 1 cup Green beans (diced)
- 1 cup Carrots (diced)
- 1 cup Rice Preferably a short grained variety like Sona masoori or Jasmine
- 1 cup Toor Dal
- 10-15 Curry Leaves
- 2 tbsp Tamarind paste
- 1/2 tsp Turmeric powder
- 1/4 cup Cashew pieces
- Salt to taste
- 4 tbsp Vegetable Oil
- 4 tbsp Ghee
Bisi bele Bhath Powder
- 1 cup Coriander Seeds (Dhania)
- 1 cup Red Chillies
- 1 cup Dry (dessicated) grated coconut
- 1 tbsp Chana Dal
- 1 tbsp Urad Dal
- 1.5 tsp Fenugreek (Methi) seeds
- 1 tsp Cumin seeds
- 1" piece Cinnamon
- 2 Cloves
- 1/4 Asafoetida (Hing)
- 1 tsp Marathi moggu (Dried Capers) Optional
Instructions
Make Bisi Bele Bhath Powder
- Shallow fry coriander seeds, red chillies, chana dal, urad dal, fenugreek, cumin seeds, cinnamon, cloves, marathi moggu and asafoetida with a little oil. Dry grind into a powder.
- Shallow fry dry coconut separately until golden brown. Add this to the powder and grind once again. This Bisi Bele Bhath powder can be stored and used more than once.
Make Bisi Bele Bhath
- Cook all the vegetables in water until they are half cooked.
- Mix the rice and dal and pressure cook separately.
- In a big vessel add the vegetables, rice, dal, salt, tamarind paste, asafoetia and 2 tbsp of bisi bele bhath powder and some water. Cook while stirring frequently for 15-20 minutes until the mixture is creamy. Add hot water a half cup at a time while cooking to prevent the rice from sticking to the bottom.
- Add 2-3 tbsp of ghee while cooking the mixture. Extra ghee will enhance the creaminess and taste of the bhath. Adjust the salt, tamarind level, and masala at this stage.
- The bhath will thicken considerably when it cools. So, it is better to add water and keep it reasonably watery while cooking.
- In a pan, heat 2 tablespoons of oil and the rest of the ghee. Add mustard seeds and cover. After the mustard pops, add asafoetida, 2 pieces of red chili and cashews. Cook until cashews are light brown. Add this seasoning to the bhath.
- Serve hot with raita and potato chips or papad.
Notes
You will have some Bisi Bele Bhath powder leftover. Store in an airtight jar for up to 6 months. It can be used as a substitute for sambar powder.