This is the original method to make Bisi Bele Bhath. The raw rice is added to the Huli (Sambar) and cooked in it using a method similar to a risotto. While this takes a little longer to make, the results are worth it. The rice absorbs all the flavors as it cooks slowly and breaks down, resulting in a more creamy and smooth texture. This dish is traditionally served with a tomato and onion raita and fried Hapla (Papad) or Sandigae.
Bisi Bele Bhath (Original 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 (Jeera)
- 1" piece Cinnamon (Dal Chini)
- 2 Cloves (Lavang)
- 1/4 tsp Asafoetida (Hing)
- 1 tsp Marathi moggu (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.
- Roast dry coconut separately until golden brown. Add this to the powder and grind once again.
Make Bisi Bele Bhath
- Pressure cook the toor dal.
- Cook all the vegetables using just enough water to submerge the vegetables until they are half cooked. Add the cooked toor dal to the vegetables. Add turmeric. Stir and continue to cook.
- When vegetables are almost cooked, add salt, tamarind paste, curry leaves and asafoetida. Add 2-3 tbsp bisi bele bhath masala for desired level of spiciness. Stir and cook for 10 minutes.
- Add rice. Boil water in a separate vessel. After adding rice, stir constantly. Add hot water until it becomes thick. The rice should cook in the sambar (dal). Add salt and cook until the rice is fully cooked and begins to break down and the whole mixture becomes creamy. Add 2-3 tbsp of ghee as you stir and cook the rice.
- The bhath will become very thick when it cools. So, it is better to add water and keep it reasonably thin while cooking. Set this aside. Add the rest of the ghee and give it a good stir. Adjust the salt and spice level before turning off the heat.
- Make Vaggarnae. In a pan, heat 2 tablespoons 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.
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.