Bisi Bele Bhaat Recipe – เคฌเฅเคธเฅ เคฌเฅเคฒเฅ เคญเคพเคค: Bisi Bele Bhaat is a flavorful rice and lentils dish that originated in Karnataka. This dish is rich in spices, and you can easily find the spice mix in the market. You can also prepare a fresh homemade masala blend for this dish. This time, I am sharing this Bisi Bele Bhaat Recipe using ready-made masala mix. The homemade masala version is for another time… ๐
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Bisi Bele Bhaat
Course: Dinner, Lunch, MainCuisine: Indian7
servings10
minutes25
minutes75
kcal35
minutesThis Bisi Bele Bhaat is a rice and lentils dish from Karnataka region in India. Can have as main dish at lunch or dinner.
Ingredients
Rice (เคเคพเคตเคฒ)ย –ย 1 cup
Raw Peanuts (เคเคเฅเคเฅ เคฎเฅเคเคเคซเคฒเฅ)ย –ย ยผ cup
Pigeon Pea Lentils (เคคเฅเคฐ เคฆเคพเคฒ)ย –ย ยพ cup
Bisi Bele Bhaat Masalaย –ย 3 tbsp.
Turmeric Powder (เคนเคฒเฅเคฆเฅ)ย –ย ยฝ tsp.
Seedless Tamarind (เคเคฎเคฒเฅ)ย –ย 1 tbsp.
Mustard (เคธเคฐเคธเฅเค) Seedsย –ย 1 tsp.
Dry Red Chilies (เคธเฅเคเฅเคฒเคพเคฒ เคฎเคฟเคฐเฅเค)ย –ย 3
Asafoetida (เคนเฅเคเค)ย –ย ยผ tsp.
Carrot (เคเคพเคเคฐ)ย –ย 1 medium
French Beans (เคซเฅเคฐเฅเคเค เคฌเฅเคจเฅเคธ)ย –ย 18-20
Peas (เคฎเคเคฐ)ย –ย ยฝ cup
Brinjal (เคฌเฅเคเคเคจ)ย –ย 4 small
Onion (เคชเฅเคฏเคพเค)ย –ย 1 medium
Tomato (เคเคฎเคพเคเคฐ)ย –ย 1 medium
Curry Leaves(เคเคฐเฅเคชเคคเฅเคคเฅ)ย –ย 15
Dry Coconut (เคธเฅเคเคพ เคจเคพเคฐเคฟเคฏเคฒ)ย –ย 2 tbsp.
Cashew (เคเคพเคเฅ) Nutsย –ย 15-20
Clarified Butter (เคเฅ)ย –ย 4 tbsp.
Waterย –ย 8 ยฝ cup
Rock Salt as per taste.
Directions
- In a half cup of warm water soak seedless tamarind (เคเคฎเคฒเฅ). After that squeeze and extract the tamarind pulp. Keep aside.
- Dissolve bisi bele bhaat masala in 1 cup of water. Grate dry coconut (เคธเฅเคเคพ เคจเคพเคฐเคฟเคฏเคฒ). Chop carrot (เคเคพเคเคฐ), french beans (เคซเฅเคฐเฅเคเค เคฌเฅเคจเฅเคธ), brinjal (เคฌเฅเคเคเคจ), onion (เคชเฅเคฏเคพเค) and tomato (เคเคฎเคพเคเคฐ). Keep aside.
- Wash and rinse rice (เคเคพเคตเคฒ) and raw peanuts (เคเคเฅเคเฅ เคฎเฅเคเคเคซเคฒเฅ), after that in 2 ยฝ cup of water soak them for 20-25 minutes.
- Now in a pressure cooker add these soaked rice (เคเคพเคตเคฒ) and raw peanuts (เคเคเฅเคเฅ เคฎเฅเคเคเคซเคฒเฅ) with salt as per taste and cook them. Keep aside.
- Wash and rinse pigeon pea lentils (เคคเฅเคฐ เคฆเคพเคฒ). Now cook it in pressure cooker along with turmeric powder (เคนเคฒเฅเคฆเฅ) and salt as per taste in 2 ยฝ cup of water.
- Once pigeon pea lentils (เคคเฅเคฐ เคฆเคพเคฒ) cooked completely; mesh the pigeon pea lentils (เคคเฅเคฐ เคฆเคพเคฒ). Keep aside.
- In a pan semi cook chopped carrot (เคเคพเคเคฐ), french beans (เคซเฅเคฐเฅเคเค เคฌเฅเคจเฅเคธ), brinjal (เคฌเฅเคเคเคจ), onion (เคชเฅเคฏเคพเค), tomato (เคเคฎเคพเคเคฐ), peas (เคฎเคเคฐ) with salt as per taste in 2 cup of water.
- Now in a deep pan add meshed pigeon pea lentils (เคคเฅเคฐ เคฆเคพเคฒ), cooked rice (เคเคพเคตเคฒ) and raw peanuts (เคเคเฅเคเฅ เคฎเฅเคเคเคซเคฒเฅ); after that add cooked veggies along with its stock, add tamarind (เคเคฎเคฒเฅ) pulp and 1 cup of water. Mix all things gently.
- Now add dissolved bisi bele bhaat masala in this mixture, dry grated coconut (เคธเฅเคเคพ เคจเคพเคฐเคฟเคฏเคฒ) and salt if required. Mix well gently.
- Now cook this mixture without lid for 20-25 minutes or till the raw aroma of tamarind (เคเคฎเคฒเฅ) goes away.
- In tadka pan heat ghee (เคเฅ) and add mustard (เคธเคฐเคธเฅเค) seeds. Sautรฉ till start crackling and add curry leaves (เคเคฐเฅ เคชเคคเฅเคคเฅ), cashew (เคเคพเคเฅ) nuts, kapok buds (เคฎเคฐเคพเค เฅ เคฎเฅเคเฅเคเฅ), dry red chilies (เคธเฅเคเฅ เคฒเคพเคฒ เคฎเคฟเคฐเฅเค) and asafoetida (เคนเฅเคเค). Sautรฉ till cashew (เคเคพเคเฅ) nuts turns golden brown.
- Pour this tempering over the prepared bisi bele bhaat. Mix gently and cover the pan with lid for 5 minutes, so the tempering flavours infuse in the bisi bele bhaat.
- Garnish with chopped coriander leaves (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ) and serve hot with potato or banana chips or fried papads; you can also serve it with curd and also have it as it is or with any appetizer. It your own way to eat it… ๐
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