“Bisi Bele Bath: A Hearty Symphony of Rice, Lentils, and Spices in a Bowl!”
“Bisi Bele Bath,”one of a traditional South Indian dish. Bisi Bele Bath is often made with rice, toor dal (split pigeon peas), vegetables, and a blend of spices. The dish is typically seasoned with ghee (clarified butter) and includes tamarind for a tangy flavor. It’s a nutritious and balanced meal due to the combination of rice and lentils, providing a good source of carbohydrates and protein, along with the vitamins and minerals from the vegetables.
Bisi Bele Bath Recipe:
For Spice Mix (Bisi Bele Bath Powder):
2 tablespoons coriander seeds
1 tablespoon chana dal (split chickpeas)
1 teaspoon urad dal (black gram lentils)
1/2 teaspoon fenugreek seeds
1 teaspoon cumin seeds
4-5 dry red chilies
1/2 cup grated coconut (optional)
1 teaspoon oil
For Bisi Bele Bath:
1 cup rice
1/2 cup toor dal (split pigeon peas)
1 cup mixed vegetables (carrots, beans, peas, potatoes, etc.)
1 large onion, finely chopped
2 medium tomatoes, chopped
A small lemon-sized tamarind, soaked in water
2 tablespoons Bisi Bele Bath powder (adjust to taste)
1/2 teaspoon turmeric powder
A pinch of asafoetida (hing)
2 tablespoons ghee (clarified butter)
Salt to taste
Chopped coriander leaves for garnish
Instructions:
For Bisi Bele Bath Powder:
Heat oil in a pan. Add coriander seeds, chana dal, urad dal, fenugreek seeds, cumin seeds, and dry red chilies. Roast until the dals turn golden brown.
Add grated coconut and roast until it becomes aromatic.
Allow the mixture to cool and then grind it into a fine powder.
For Bisi Bele Bath:
Cook rice and toor dal together until soft. Mash them and keep aside.
Soak tamarind in warm water, extract the pulp, and set aside.
In a large pot, cook mixed vegetables until they are tender. Add chopped tomatoes and cook for a few more minutes.
Add the tamarind pulp, turmeric powder, asafoetida, and salt. Mix well.
Add the Bisi Bele Bath powder and stir to combine. Adjust the spice level according to your preference.
Add the mashed rice and dal mixture. Mix everything thoroughly.
Adjust the consistency by adding water if needed. Simmer on low heat for 10-15 minutes to allow the flavors to meld.
In a separate pan, heat ghee and add chopped onions. Sauté until they turn golden brown. Add the tempered onions to the Bisi Bele Bath and mix well. Garnish with chopped coriander leaves. Serve hot Bisi Bele Bath with a dollop of ghee on top. It pairs well with papad or a side of raita.
Per plate of Bisi Bele Bath contains Calories: Around 300-400 kcal, Carbohydrates: Approximately 50-60g, Protein: About 8-12g, Fat: Around 8-12g, Fiber: 5-8g. These values are rough estimates and can vary depending on factors such as the amount of rice, lentils, vegetables, and spices used in the preparation. Additionally, if you’re using any additional ingredients or toppings, it can affect the nutritional profile.
Bisi Bele Bath is often made with rice, toor dal (split pigeon peas), vegetables, and a blend of spices. The dish is typically seasoned with ghee (clarified butter) and includes tamarind for a tangy flavor. It’s a nutritious and balanced meal due to the combination of rice and lentils, providing a good source of carbohydrates and protein, along with the vitamins and minerals from the vegetables.
Enjoy your delicious Bisi Bele Bath!
