This is a faster method to make Bisi bele bhath. The rice is pressure cooked first and then is added to the Huli (Sambhar) 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
- Green peas : 1 cup
- Green beans (chopped into small pieces) : 1 cup
- Carrots (chopped into small pieces) : 1 cup
- Rice : 1 cup
- Toor Dal : 1 cup
- Dry (dessicated) coconut : 1 cup
- Curry Leaves : 10 – 15 leaves
- Tamarind paste : 2 tablespoons
- Turmeric (Haldi, Arshna) : ½ teaspoon
- Cashew : ¼ cup
- Salt to taste
Masala
- Coriander Seeds (Dhania) : 1 cup
- Red Chillies : 1 cup
- Chana Dal : 1 tablespoon
- Urad Dal : 1 tablespoon
- Fenugreek (Methi) : 1½ teaspoons
- Cumin seeds (Jeera) : 1 teaspoon
- Cinnamon : 1 piece
- Cloves : 2
- Asafoetida (Hing) : ¼ teaspoon
- Marathi moggu (Dried Capers) (optional) : 1 teaspoon
- Vegetable Oil : 4 tablespoons
Instructions
- 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 used more than once.
- Cook all the vegetables until they are half cooked.
- Pressure cook the toor dal and rice separately.
- In a big vessel add the vegetables, rice, dal, salt, tamarind paste, asafoetia and bisi bele bhath powder and some water. Let it cook for 20 minutes. Add hot water as needed.
- The bhath will become very thick when it cools. So, it is better to add water and keep it reasonably watery while cooking. Set this aside.
- In a pan, heat 2 tablesppons of oil. Add mustard. 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 or chips.