Authentic Kannadiga Bisi Bele Bhath with Ghee and Khara Boondi
A comforting, aromatic one-pot meal from Karnataka featuring rice, lentils, and a special freshly ground spice blend. Served piping hot with a generous dollop of ghee and crunchy boondi.
55min
Total Time
4
Servings
Kannadiga
Cuisine
Recipe
1
Pressure cook the washed rice and tuor dal together with 4 cups of water, turmeric, and a few drops of oil for 4 to 5 whistles until completely soft and mushy.
2
Extract tamarind juice and keep it aside.
3
In a large heavy-bottomed pot, heat 1 tablespoon of ghee and roast the mixed vegetables for 3-4 minutes until slightly tender.
4
Add the chopped onions and tomatoes, sautéing until the tomatoes turn soft and pulpy.
5
Pour in the tamarind extract, add salt, and let it simmer for 5 minutes until the raw smell of tamarind disappears.
6
Dissolve the Bisi Bele Bhath powder in a little water to form a smooth paste and stir it into the boiling vegetable mixture.
7
Add the cooked rice and dal mixture into the pot, adjusting the consistency with warm water if needed. Mix thoroughly and simmer on low heat for 8-10 minutes.
8
In a separate small pan, heat the remaining ghee, splutter mustard seeds, add curry leaves, dried red chilies, and golden-fry the cashews.
9
Pour the tempering over the bubbling Bisi Bele Bhath and mix well.
10
Serve hot, garnished with extra ghee and a generous handful of khara boondi.
Ingredients
1 cup Sona Masuri rice, washed and drained
1/2 cup tuor dal (yellow pigeon peas)
1 cup mixed vegetables (carrot, beans, peas, potato), cubed
1 small onion, sliced
1 tomato, chopped
A small lemon-sized ball of tamarind, soaked in warm water and extracted
2 tbsp Bisi Bele Bhath powder
1/2 tsp turmeric powder
1/4 cup freshly grated coconut
3 tbsp ghee
1 tsp mustard seeds
1 sprig curry leaves
2 dried red chilies
10-12 cashew nuts
Salt to taste
Khara boondi for serving
*This AI-generated recipe may contain inaccuracies.