Bisi Bele Bath | Hot Lentil Rice |Authentic Karnataka Cuisine

Bisi Bele Bath, an authentic dish from Karnataka cuisine is delicious rice prepared with dal/lentils and vegetables are nicely cooked with masala powder. The specially prepared Masala powder has many flavorful and rich tastes which make this dish so special. And, in the end adding the tempering makes this dish super special.  In this recipe, I have used the instant/ready bisi bele bath Masala powder.

Try this easy method of Bisi Bele Bath recipe and turn dinner into a special occasion with its mouth-watering aroma and richness. Learn how to make Authentic Karnataka style Bisi Bele Bath dish by following the given step by step recipe.

In Kannada language “Bisi” means Hot “Bele” means dal/lentils and “Bath” means rice. i.e Hot Lentil Rice. 

Ingredients:

Rice – 1 cup

Toor Dal /  Split yellow gram - ½ cup

Vegetables:

Onion – ½ cup chopped

Tomato – 1/2 cup chopped

String Beans – ¼ cup chopped

Carrot – ¼ cup chopped

Baby Limo Beans – ¼ cup

Masala Powders:

Bisi Bele Bath Powder – 3 tbsp (Available in Indian Grocery Store)

Red chili Powder – 2 tsp

Turmeric Powder – ¼ tsp

Salt to Taste

Tamarind Juice – 1 tbsp

Seasoning:

Mustard Seeds – 1 tsp

Urud Dal /White Lentils – 1 tsp

Whole Red Chili – 2 nos.

Curry leaves – Few

Hing/ Asafoetida – a Pinch

Ground nuts – ¼ cup

Cashews/ Kaju – few (Optional)

Oil/butter for seasoning

Preparation:

Cook the rice nicely. Rice should be mushy for this recipe. Add more water while cooking. In case, if you forgot to add more water not to worry… I found a simple solution - Take a big mixer jar add cooked rice and cup of water and just run it once…  this makes rice mushy and bit watery. (do this process in batch wise)

Cook the dal/lentils in a pressure cooker and allow them to cool and blend it nicely adding ½ cup of water

Cook all vegetables in pressure cooker. Here I am using simple to fry vegetables, so I am directly cooking in a pan.

                                                 

Easy tip:  In a pressure cooker set the rice , dal and vegetables in a separate utensil and cook. It saves lots of time.

Method:

Heat oil in a pan in medium flame, once oil is hot enough add the onion and saute them till it turns to pink color.  Then add the chopped strings beans and carrot saute them for 1 or 2 minutes or till the vegetables slightly cooked

Add the baby lima beans and tomato and cook them for 2 more minutes or till all vegetables are cooked nicely. (Lima beans give extra taste to this dish.)

Add blended dal mixture, salt, turmeric powder, red chili powder, bisi bele bath powder, tamarind juice and 2 cups of water

Mix it nicely and cook them till all raw masala powder smell disappears

Add the cooked rice in batch wise and mix the rice with gravy. 

Gravy rice should be little bit watery consistent not as dry rice.  Adjust the salt, spicy and tanginess and water in this step.

Heat a butter for seasoning, add the mustard seeds and urad dal/white lentils and allow them to crack, add curry leaves, hing, and red chili and fry for 1 minute and add the roasted ground nuts and mix it nicely with seasoning oil and dunk this tempering on top of gravy rice mixture.

Serving: Serve with onion tomato raita and roasted papad. Enjoy this simple divine dinner.

Note: 

For this recipe, rice should be nicely cooked in a mushy way. This gives nice smooth and soft texture to bisi bele bath

You can add vegetables other than above are like green peas, capsicum (green), chayote squash (chow chow), cauliflower florets and  turnips.

If you are using raw groundnuts then cook them with rice.

If you are good at pressure cooker handling, you can do all above steps in cooker itself. Just make sure not to burn the rice mixture.

Check out our other easy rice recipes:
Restaurant Style Jeera Rice, Coconut Rice, Pudina Rice / Mint Spiced Rice, Restaurant Style Jeera Rice, Khandeshi Khichdi, Moong Dal Khichdi / Moogachya Dalichi Khichdi, Restaurant Style Fried Rice

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Rava Kesari | Semolina Pudding | Indian Dessert

This is one of the easy, quick and simplest Indian dessert made with rava or sooji i.e. semolina. In southern part of India, it is called as Kesari and in northern part of India called as Sheera or Sooji ka Halwa. This Rava Kesari is irresistible when it’s homemade; there are no artificial flavors and colors used in this recipe. To learn this amazing drooling and delightful sweet dish check out our step by step photo recipe.

In south Indian languages the color orange called as "Kesari" and this dish mostly looks like orange tone due to food coloring. I hope, that is the reason kesari name stuck to this dish!. 

As I remember, this sweet dish is a must in special occasions like, the very first function in the wedding i.e. after the horoscopes matches, the bride groom visit the bride house, and the girl family serves this wonderful remarkable sweet dish to the guests. In Tamil this function called as “Ponnu Pakkura Function”. 

Here is the recipe!!

Ingredients:

Semolina/ Rava – 1 cup

Sugar – 1 ¼ cups

Water – 1 ½ cups

Milk – ½ cups

Condensed Milk – ¼ cup (Optional)

Almond/ Badam – 1 tbsp

Cashews Nuts / Kaju – 1 tbsp

Raisins/ Kismis – 1 tbsp

Salt – a Pinch

Clarified Butter/ Ghee – 2 tbsp

Method:

Put a heavy bottom pan on the range and heat clarified butter. Fry the cashews, almond and raisins.

once they are start turning slight dark color; add the rava/semolina and roast them nicely till you get nice aroma or till rava turns to faint pink color. Stir it continuously or else rava stick to the bottom of the pan very quickly and it will burn.

 

Add the sugar and mix it nicely

Add the water, milk, pinch of salt and stir continuously and cook the rava mixture. This will take 3 to 4 minutes. 

Reduce the flame to medium and stir the mixture slowly. Add 1 tbsp of clarified butter and mix it nicely. This improves taste and also helps to leave the mixture from the pan fast.

When the mixture starts to leave and not sticking to sides of the pan means it is done. Switch off the gas.

Notes:

If you are using condensed milk then reduce the quantity of sugar

Water is very much necessary otherwise the kesari will be hardens on cooing  

If you like to give color to the kesari, then add the food color in 4th step

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Mor Kuzhu | Buttermilk Porridge

Mor Kuzhu is very quick and easy to prepare. Authentic south India, Tamil Nadu dish served as breakfast or as snack . You can prepare this dish in just 15 minutes (including preparation time). This dish also called as Mor kali. In Tamil language Mor means buttermilk and kuzhu means porridge. Seasoning with dried marinated chilli /mor milaga gives amazing taste to this dish. This recipe is simple, healthy, delicious, tangy, and spicy in taste.  Cut them in to pieces and give any shape of your choice and turn them as interesting snack. Kids will love this snack, when they come back after school or even you back from office. Sometime you should know the quickest recipes too when your stomach begins to growl. Check out our step by step photo recipe to learn.

Ingredients:

Rice Flour – 1 cup

Sour Butter Milk – 1 ½ cup

Salt  - 1 tsp

Water – 2 cups

Seasoning:

Mustard Seeds – 1 tsp

Urad Dal/White lentils – 2 tsp

Chana Dal/Bengal Gram split – 2 tsp

Curry Leaves – Few

Hing/Asafoetida – ¼ tsp

Oil  - 1 tbsp

Mor Molaga/ Dried marinated chili  – 3 to 4 nos

Method:

In a bowl add rice flour, butter milk, salt and 2 cups of water and whisk it nicely and prepare it as batter.

Put a reasonable size heavy bottom pan on the range and heat oil. Fry the mor molaga/dried marinated chili, once they are start turning to dark brown color remove them from oil and transfer it plate and allow them to cool.

In the same oil, temper the seeds. Once they start popping add curry leaves, Hing, and stir for 1 or 2 mins. If you don't have the marinated chili, then add chopped green chilies in this step.

Add the rice flour mixture and 1/2 cup sour butter milk for extra tart ness and mix it nicely. You can skip butter milk as per your family preference.

crush some mor molaga and mix it nicely. 

Reduce the flame to medium and stir the mixture slowly. Add 1 tbsp of oil and mix it gently. This improves taste and also helps to leave the mixture from the pan fast

When the mixture starts to leave and not sticking to sides of the pan and bottom of the mixtures changes to light golden color means it is done. Switch off the gas.

We like the crust in the bottom of the mixture, so I keep little longer time. We sisters, always fight to get the crust from our mom.:) 

Serving: Serve extra mor molaga for more spiciness.

 Note:

1. Use the sour curd/ butter milk to get the traditional taste.

2. You can use green chili instead of dried marinated chilli

3. If you are using dried chili, then reduce the salt in batter mixture. Dried chili by default has lot of salts in it.

4. Generously use of oil gives nice taste to the dish

5. Grease the plate and pour the mixture and allow them to cool and cut them in to pieces and give any shape of your choice turn them as interesting snack!

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Poondu Rasam | Garlic Rasam Recipe

Rasam is prepared mainly using tamarind juice or tomato juice as a base ingredient and cooked with added spices as seasonings. You can prepare rasam in so many different kinds of preparations. Each variations of rasam has unique/distinct in taste comparing to one another due to its deviation in seasoning ingredients. Here is one such simple method of preparing Garlic Rasam/ Poondu Rasam recipe without rasam powder and dal/lentils. As I promised to myself that, I will try to learn as many versions of Rasam as possible. :)

Rasam severed as side dish to steam rice and popular in southern part of India. It is very quick to prepare and also you can serve as spicy Indian soup.

Ingredients:

Imli Juice/Extract Tamarind pulp – 1 cup

To Grind

Garlic – 5 to 6 flakes

Jeera/Cumin Seeds – 2 tsp

Pepper Corns – 1 tsp

Green Chili – 1 no.

To Temper

Oil – 1 tbsp

Mustard Seeds – ½ tsp

Red Chili – 2 no.

Tomato – 1 no.

Hing/ Asafoetida – ¼ tsp

Turmeric Powder – ¼ tsp

Curry Leaves – Few

Crushed Garlic – 3 to 4 flakes

Salt to taste

Method:

In a small mixer jar add garlic, jeera, pepper corns and green chili and blend it as coarse paste and keep it aside

In  a mortar and pestle roughly crush the garlic pearls and keep it aside

In a microwave safe bowl add lemon size tamarind and 1 cup of water and cook for 1 minute. Allow them to cool for 2 to 3 minutes. Grind it in a mixer jar. This process is very easy to extract the pulp from tamarind. 

In a pan, add 1 cup of tamarind pulp and 2 cups of water. Add the ground mixture and mix well and cook them for 2 to 3 mins.

Heat a pan with 1 tbsp of oil, add the mustard seeds and allow them to crackle add red chili, chopped tomato, curry leaves, turmeric powder, Hing and salt and sauté them for 2 mins. Or till tomato turns into mushy

Add the above seasoning and cook them for 4 to 5 minutes

When it starts bubbly/frothy add fresh coriander leaves and turn off the flame.

 Serving: Serve hot with rice and curry!. You can also serve like a spicy soup. 

  

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