How to make Bis bela bath - Karnataka rice recipe

Bis bela bath is a traditional spicy rice dish from Karnataka state.  Bis bela bath is one of the most popular rice lentil recipe from Karnataka.  The Bis bela bath is very much popular that it is available in almost all of the South Indian restaurants in Bangalore or any other restaurant in South India.  It is very long process to make Bis bela bath.  The vegetables that are added to Bisi bela bath are carrots, turnips, green peas, french beans, etc..

The bis bela bath is a meal with protein, carbo hydrates and essential vitamins and minerals which are derived from the vegetables which are used in the preparation of bis bela bath.  Let us see how to prepare Bis Bela Bath recipe in this article.....

It is a very long process to prepare bis bela bath.  You have to cook rice, the lentils and the vegetables separately and them mix everything.  It is not only mixing every thing but the flavours and the taste that makes the difference.   The flavours comes from the bis bela bath masala which is a special spice blend which gives a lot of depth and flavour to the dish.

Ingredients required (1 cup = 250 ml)

for the rice:

• 1 cup regular rice 
• ¼ cup raw peanuts
• ¼ tsp rock salt
• 2.5 cups water for cooking the rice.

For the Dal:

• ¾ cup arhar dal/tuvar dal/pigeon pea lentils
• ½ tsp turmeric powder
• 2 cups of water

For the vegetables:

• 1 medium carrot, 100 to 120 gms
• 18 to 20 french beans, 80 to 100 gms
• ½ cup peas, 60 to 70 gms
• 3 to 4 gms small brinjals, 80 to 100 gms
• 1 medium onion or 3 to 4 shallots, 80 to 100 gms
• 1 medium tomato, 80 to 100 gms
• 1 tbsp tightly packed seedless tamarind soaked in ½ or ⅔ cup water
• 2 to 2.5 cups water for cooking the vegetables
• 1 cup water added later
• 3 tbsp bisi bele bath masala dissolved in 1 cup water
• ¼ tsp rock salt for cooking the vegetables
• 1 tsp rock salt added later or add as required
• 2 tbsp unsweetened desiccated coconut

for tempering:

• 3 to 4 tbsp ghee or oil
• 1 or 2 marathi moggu (optional)
• 1 tsp mustard (rai or sarson)
• 2 to 3 dry byadagi/bedgi chilies or dry red chilies
• 12 to 15 curry leaves (kadi patta)
• ¼ tsp asafoetida (hing)
• 18 to 20 cashews (kaju)

Method of preparation of Bis Bela Bath 

Coking the rice:

• First rinse the rice and peanuts and  add 2.5 cups water.
• Now soak both rice and peanuts for 20 to 25 mins. add salt.
• Cook the rice by keeping it on the stove. Some more water can be added if required while cooking the rice.
• Bring to a boil and then lower the flame. simmer till the rice grains are cooked well. the peanuts would also cook well. cover and keep aside.

Preparing the lentils and veggies:

• Soak 1 tbsp tightly packed tamarind in ½ or ⅔ cup warm water for 25 to 30 mins.
• After some time sqeeze and extract the tamarind pulp.
• Add rinsed tuvar dal / pigeon pea lentils, turmeric powder and 2 to 2.5 cups of water in a pressure cooker.  Pressure cook for 8 to 9 whistles or till the dal is soft.
• Mash the dal and keep it aside once the pressure settles down in the cooker
• Take chopped veggies in another pan, and take ¼ tsp salt. pour 2 cups water and stir.
• cover and allow the veggies to cook till they are cooked and still retain their shape.

Mixing:

• Now in the cooker with the mashed dal, add the cooked rice and peanuts.
• Now add the cooked vegetables along with its stock. stir lightly.
• Add 1 cup water. add tamarind pulp. mix everthing well taking care the rice grains do not break.
• Now in another pan or bowl, take the 3 tbsp bisi bele bath masala and 1 cup water.
• Stir very well. the masala tend to stick to the back of the spoon while stirring, so scrape it off and add to the mixture.
• now add this bisi bele bath + water mixture in the cooker.
• add desiccated coconut. add 1 tsp salt or as required. stir well.
• keep the cooker without the lid on the stove top and simmer on a low flame for about 20 to 25 mins. add more water if required. keep on stirring often. the raw aroma of the tamarind has to go away and all the flavors should be blended well. cover and keep aside once done.

Tempering:

• In another pan or the tadka/tempering pan, heat ghee or oil first. crackle the mustard seeds and then temper the curry leaves, marathi moggu, dry red chilies, cashews and asafoetida till the dry red chilies change color and the cashews turn a light golden. don't burn the spices.
• pour this tempering in the prepared bisi bele bath. stir and cover the cooker with its lid for about 5 mins, so that the tempering flavors infuse in the bisi bele bath.
• later serve the bisi bele bath with potato or banana chips/wafers or fried papads. while serving bisi bele bath you can top with some ghee if you prefer.