Bisi Bele Bhath (Easy Method)

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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)

Servings 8 servings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

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.
Calories: 300kcal
Course: Recipe
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