Bisibele Baath

This one- pot dish has its origins from Karnataka. The name Bisibele Baath is a Kannada phrase, which literally means ‘hot lentil rice’. This dish is prepared with lot of variations in Karnataka itself. This is my recipe for this healthy dish. You can call this South Indian Khichdi.

Rice and lentils are cooked till soft and tempered with mustard seeds, red chilies and curry leaves. Served with a dollop of ghee.

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 2-3 people

Ingredients	Quantity
Rice	1 cup
Toor dal	¾ cup
Mixed vegetables(of your choice)	½ cup
Tamarind juice	2-3 tsps
MTR Bisibele Baath powder	1 tbsp
Ghee	2 tbsp
Salt	to taste
Curry leaves	6-8
Cashewnuts	1 tbsp
Mustard seeds	1 tsp
Dry Red chillies	2
Water	5-6 cups

Method

Rinse together rice and toor dal in cold water twice and soak using 5 ½-6 cups of water for 20 mins.

Chop the vegetables to the same size so that they cook evenly. I have used carrots, beans, potatoes, green peas, double beans.

In a pressure cooker add ghee and heat for 30 seconds. Add mustard, once they start to splutter, add cashewnuts. Wait till they become slightly brown, break the red chillies and curry leaves into small pieces and add to ghee.Once they become slightly crisp, add bisibele baath powder. Then pour the rice dal and vegetable along with the water used for soaking. Bring it to a boil then add the tamarind paste. Close cooker lid and cook for 3 whistles. 

Once the pressure releases open the cooker, taste and adjust the salt and flavors. Serve hot with ghee.