Bisi bele bhath (Kannada : ಬಿಸಿ ಬೇಳೆ ಭಾತ್ bisi bēle bhāt) is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot lentil rice in the Kannada language. It is also known as Bisi bele huliyanna (Kannada: ಬಿಸಿ ಬೇಳೆ ಹುಳಿ ಅನ್ನ), which means “hot lentil sour rice”. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala , toor dal (a type of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp are used in its preparation contribute to the unique flavor and taste of this dish. It is served hot and sometimes eaten along with salad, papad or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine.
Toor dal-1/2 cup
Eastern Bisi Bele Bhath Mix-1 Tsp.
Tamarind Extract- Extract from a lemon sized ball
Oil- As required
Ghee- As required
Pearl onions- 15
Beans- 4 to 5
Jaggery- to taste
Salt- to taste
Step 1: Cook about the vegetables and keep aside.
Step 2: Cook rice and Toor dal together in a vessel.
Step 3: To this add cooked vegetables, 1 teaspoon of Eastern Bisibele Bhath mix, Tamarind extract, jaggery and salt to taste. Simmer for 5 minutes.
Step 4: Season with mustard, cashew nuts, curry leaves, onion or capsicum using ghee. Serve hot with karabhoondi or Raitha.