Prep time
25 minutes
Cook time
30 minutes
Servings
2 People
Category
Veg
What You'll Need
Bisibele Bhat
A traditional South Indian rice and lentil dish flavoured with tamarind and aromatic spices.
Ingredients :
1. Rice 1 cup
2. Toor dal (pigeon peas) 1/2 cup
3. Tamarind (soaked in water) 1 tbsp
4. Mixed vegetables (carrot, beans, potato, peas) 1 1/2 cups
5. Onions (chopped) 1 medium
6. Tomatoes (chopped) 2 medium
7. Green chillies (slit) 2
8. Fresh curry leaves A few sprigs
9. Mustard seeds 1 tsp
10. Cumin seeds 1 tsp
11. Turmeric powder 1/2 tsp
12. Bisibele Bhat powder (or sambar powder) 3 tbsp
13. Asafoetida (hing) A pinch
14. Ghee or oil 2 tbsp
15. Salt 1 tsp
16. Water 3 cups
17. Fresh coriander leaves (for garnish) A few sprigs
Procedure :
1. Wash the rice and toor dal thoroughly. Cook them together with 3 cups of water in a Pressure Cooker for about 2-3 whistles, or until soft. Keep aside.
2. Heat 1 tbsp of oil in a Casserole, add the mustard seeds, cumin seeds, and curry leaves. Once they splutter, add the chopped onions, green chillies, and sauté until the onions become soft. Add the chopped tomatoes and cook until they turn soft. Then add the mixed vegetables (carrot, beans, potato, peas) and sauté for a few minutes.
3. Add turmeric powder, bisibele bhat powder (or sambar powder), and a pinch of asafoetida. Stir well, then add the soaked tamarind extract. If needed, add water to create a gravy-like consistency and bring it to a boil. Cook the vegetables until tender.
4. Add the cooked rice and dal mixture to the vegetable gravy. Mix everything well, add salt to taste, and cook on low heat for 5-10 minutes, allowing the flavours to blend. Adjust the consistency by adding water if it’s too thick. Heat 1 tbsp of ghee in a small pan and add it to the Bisibele Bhat. Garnish with fresh coriander leaves and serve hot.
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