This is the original method to make Bisi bele bhath. The raw rice is added to the Huli (Sambhar) 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
- Green peas 1 cup
- Green beans (cut in 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 (Dal Chini) 1u0022 piece
- Cloves (Lavang) 2
- Asafoetida (Hing) ¼ teaspoon
- Marathi moggu (Capers) (optional) 1 teaspoon
- Vegetable Oil 4 tablespoons
Instructions
Masala
- 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.
Bhath (rice)
- Cook all the vegetables until they are half cooked. Pressure cook the toor dal and add to the vegetables. Add turmeric.
- When vegetables are ¾ cooked, add salt, tamarind paste, curry leaves and asafoetida. Add bisi bele bhath masala for desired level of spiciness. Let it boil for 15 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 sambhar (dal). Add salt and cook for a few minutes.
- 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.
- Make Oggarnae. In a pan, heat 2 tablesppons of oil. Add mustard. After the mustard pops, add asafoetida, 2 pieces of red chilli and cashews. Cook until cashews are light brown. Add this seasoning to the bhath.
- Serve hot with raita or chips.