BENGALURU ADIGE - BISIBELE BHATH (ಬಿಸಿಬೇಳೆ ಭಾತ್) | BISIBELE HULIYANNA (ಬಿಸಿಬೇಳೆಹುಳಿಯನ್ನ)

**Author - Alee Venkatesh **
 







BISIBELE BATH  -  spicy rice-based Cuisine from the State of Karnataka, Southern part of India.  This dish is prepared using either RICE & TOOR DAL (or AVALAKKI & MOONG DAL) cooked along with mixed vegetables, aromatic herbs & spices. 













Avalakki (Poha) Bisibelebath

Rice Bisibelebath







































For making POHA bisibelebath - same procedure, instead of rice & toor dal use 1 cup poha & 1 cup moong dal.

Ingredients for making RICE bisibelebath:-
  • 1 cup rice
  • 1 cup toor dal
  • handful of peanuts
  • 1/2 tsp. turmeric powder
  • 1 each of carrot, potato, beans, peas, broad beans (cut lengthwise)
  • 1 sliced capsicum & 1 chopped tomato (for frying)
  • 1-2 tsp. dry coconut
  • tamarind juice to taste
  • salt to taste
Ingredients for seasoning - 2 tsp. ghee (clarified butter), 1/2 tsp. mustard seeds, pinch of hing powder, few curry leaves, handful of cashews

Ingredients for Masala (spice) powder (roasted and grinded into powder form)
  • 12-15 dry red chillies
  • 2 sp. coriander seeds
  • 1/2 sp. cumin seeds
  • 1/4 sp. each of pepper corns, methi seeds, poppy seeds
  • 2 sp. each of chana dal & urud dal
  • 2 marathi moggu
  • 2 cloves
  • 1" cinnamon stick
  • 2 cardamoms
  • 1/2 tsp. mace powder
Method
  • Wash both rice & dal and cook until tender by adding little bit of oil, peanuts & turmeric powder
  • Cook vegetables until tender
  • In a separate heavy bottom pan (on low to medium flame), heat ghee and season seasoning ingredients
  • Fry tomatoes & capsicums until cooked
  • Add roasted & grinded spice powder (Bisibelebath powder), cooked rice, dal, veggies, mix well
  • Add salt, tamarind juice - mix everything well and simmer for few minutes
  • Serve this heavenly dish hot drizzled with extra ghee on top, onion raita & potato chips on the side.