As I have shared already Bisibelebath is one of my kids all-time favorite rice. I use to prepare sambar sadam at home but thought bisi bele bath resembles the same, but having bisi bele bath is Bangalore, I became a great fan of Bisi bele bath. For last one year I have been preparing bisibelebath frequently at home, but somehow missed to share the recipe.
Mostly I use to prepare bisi bele bath for lunch on week days and pack in lunch box. I prepare bisi bele bath powder once in every month and store it in an air tight container, and use whenever I am need. This also helps in making my cooking faster in weekdays. CLICK HERE for Bisi Bele Bath Masala recipe and now let me share the bisi bele bath recipe with the home made masala…
Taking it to Fiesta Friday #134 hosted by Angie@thenovicegarderner.
- Raw rice / Pacharisi – 2 cups
- Split pigeon peas / Tuvaram paruppu / Toor dal – 1 cup
- Turmeric powder – ¼ tsp
- Tamarind – a gooseberry size
- HomeMade Bisi Bele Bath Masala – 3 tbsp
- Onion – 1 no (medium size)
- Coconut pieces or grated coconut – 15 gm
- Brinjal – 3 nos (medium size)
- Radish – 1 no
- Salt to taste
- Ghee / Clarified butter – 1.5 tbsp
- Mustard seeds – ¼ tsp
- Split Blackgram – ½ tsp
- Cumin seeds and Fenugreek seeds – a pinch
- Jaggery – a tbsp (optional)
- Curry leaves – a sprig
- Wash the rice and pigeon peas in water, drain the water and keep it aside.
- Peel and finely chop the vegetables, keep it aside.
- Take cleaned rice, pigeon peas, chopped vegetables, a tsp of salt, turmeric powder in a pressure cooker, pour water (for 1 cup of rice – 2 cups of water and 1 cup of pigeon pea – 1 ½ cup of water).
- Pressure-cook for 3 whistles. Remove the lid when the pressure subsides.
- Meanwhile soak tamarind in a tbsp of water, drain the water.
- Take the soaked tamarind, coconut, a tbsp of bisi bele bath masala in a mixer and grind them to a fine paste by adding little water.
- Pour the ground masala along with a cup of water, 2 tbsp of bisi bele bath masala and a tsp of salt in a kadai and cook in medium flame for 5 mins or until the raw smell goes off and the masala thickens.
- Pour the masala to the pressure-cooked rice, dal mixture, jaggery (optional) give a stir, add a tsp of ghee/clarified butter and cook in low flame for 5 mins.
- Heat the leftover ghee/clarified butter in a small pan, add the mustard seeds, split black gram, curry leaves, cumin seeds, fenugreek seeds and roast until they turn crispy and pour it to the rice.
- Stir the rice and remove it from fire.
Serve hot by topping it with finely chopped raw onions, a tsp of ghee/clarified butter and spicy boondi (karaboondi). Also it goes out well with onion raita and Rice crackers or chips or arbi fry.
Note: CLICK HERE for more rice recipes.
Making of Bisibelebath: