My introduction to Bisibele baath and the experience was horrible..being given a plate of extra spicy and extra sour, mushy rice dish which almost tasted like sambar rice in dolphin hotel during a college function. I swore i would never even think about bisibele baath in my entire life. But after i got convinced by a lady colleague of mine who is basically from coorg, karnataka ; (bisibele baath being an authentic, traditional recipe of the kannada cuisine..).and she actually explained the difference between sambar rice and bisibele baath after a long and hellbent debate from my side, I decided to learn and try the ORIGINAL bisibele baath and it turned out to become one of my favorites.. I am going to share that recipe today..
For the Masala /Bisibelebath Pudi:
Channa Dal 1 tbsp
Urad Dal 1 tbsp
Dhania seeds 2 tbsp
Dried Red Chillies - Byadige -20 and above
Fenugreek a generous pinch
Kopra/ dry coconut/ dessicated coconut 4 tbsp
Marathi moggu- 1
Tamarind 1/2 tbspn
poppy seeds tspn
Jaggery size of a lemon (adjust according to taste)
Salt to taste
For the pressure cooker:
Rice- 3/4 cup
Toor Dal a little less than -1/2 cup
Vegetables (green beans, carrots, potatoes, green peas)- 2 cups
peanuts- 2 tspns
Water- 6 cups
Turmeric- a pinch
Ghee- 2 tspns
For the seasoning:
Ghee- 3-4 tbsp
Mustard seeds- 1/2 tsp
Hing- a generous dash
Curry leaves- 20-25
Dry red Chillies broken- 4-5
Cashews broken- 15-20 pieces
- Heat 2 tspns ghee in a pressure cooker and add the peanuts and fry till they crackle. Add the chopped vegetables and fry till they change color and turn crispy. Wash rice and toor dal, combine it with the rest of the ingredients mentioned under 'for the pressure cooker' in a pressure cooker. Turn on the heat.
- Cook for two/three whistles till soft and completely cooked. Set it aside
- Mean time, toast all the spices under the 'masala' individually till fragrant.
- Toast the Kopra as well. Make sure it is still pale golden in colour.
- Combine the toasted spices, Kopra and everything else under the 'masala' with a little water in a blender and grind it into a paste. The paste should be slightly coarse, not too smooth like say Sandal paste, but still slightly coarse, like say chutney.
- Pour the ground masala and some water into a thick bottomed big pot. Bring it to a boil. simmer. Make sure there is enough water in the masala and it is not sticking to the bottom of the pot. So keep and eye on it and keep stirring. Simmer it for 20 minutes, till the rawness of the masala disapper and the aroma is mellow and heady. If you have any doubts about the doneness of the masala, go ahead and simmer it for another 10 minutes, but do not hurry into the next step.
- Once the masala is cooked and aromatic, carefully mix in the cooked
rice-dal-vegetable mixture. Needs to be very careful, it is gonna scald
in the matter of seconds.
- Combine eveything well. Bring it to a gentle boil.
- Prepare the tadka. Heat ghee in a pan. Throw in the mustard seeds, hing, curry leaves, chillies and the cashwenuts one by one. Pour the sizzling mixture on the rice mixuture and cook for more whistle.
- Adjust salt. Add more ghee if needed. Serve hot with Bundi or chips or mixture of choice.