I am a Bangalorean and I love Karnataka cuisine. This is one of my favorite dishes. My mother makes awesome BBB. This one is dedicated to you ma.. 🙂
- Raw Rice – 1 cup
- Toor dal – 1/2 cup
- Tamarind – small lemon sized ball
- Oil – 2 tbsp
- Ghee – 3 tsp
- Pearl onions -15
- Beans – 4-5
- Carrot – 2
- Potato – 1
- Peas – fistful
- Jaggery (Optional) – 1 small piece
Bisi Bele Bath Masala (roast and dry grind)
- Oil – 1 tsp
- Kopra/Grated dry coconut -1/2 cup
- Coriander seeds – 1 tbsp
- Cumin seeds/Jeera – 1 tsp
- Red chillies – 6-7
- Bengal gram/Channa Dal – 2 tsp
- Urad dal – 1 tsp
- Fenugreek – 1/2 tsp
- Cinnamon – 1 inch piece
- Cloves – 2
- Cardamom -1
- Poppy seeds -1 tsp
- Asafoetida – 1 pinch
Heat a tsp of oil, roast the ingredients under Bisi Bele Bath Masala, adding coconut at the end. Roast everything until it becomes slightly brown in colour and dry grind it.
Pressure cook rice and dal with 4 ½ cups of water for 4 whistles.
Remove the skin of pearl onions. Cut beans and carrot lengthwise. Peel and chop potatoes into cubes. Soak tamarind in a cup of hot water for 15 minutes. Extract its juice and discard the pulp.
Heat a tbsp of oil, add mustard seeds, when it splutters, add fenugreek seeds, hing and curry leaves. Saute for a seconds and add pearl onions.
Sauté onions until it becomes transparent. Then add all the vegetables and sauté for a few more minutes.
Now add tamarind extract, needed salt, jaggery. and the bisi bele bath masala powder. Let it boil well until the raw flavor goes and at the same time the vegetables also get cooked well.
Add cooked dal and rice with 3 tsp of ghee and mix well.
Garnish Bisibelebath with coriander leaves and serve hot with fresh potato chips or papad or onion raita.