Authentic Kannadiga Bisi Bele Bhath with Raita
A comforting, aromatic one-pot masterpiece from Karnataka combining rice, lentils, and fresh vegetables simmered in a rich, roasted spice blend and finished with fragrant ghee.
60min
Total Time
4
Servings
Kannadiga
Cuisine
Recipe
1
Rinse the rice and tuor dal together, then pressure cook them with 4 cups of water, turmeric, and a few drops of oil until very soft and mushy.
2
Dry roast the chana dal, urad dal, coriander seeds, cumin seeds, dry red chillies, cinnamon, and cloves until golden and aromatic, then blend them into a fine powder with the grated coconut.
3
Extract tamarind juice from the soaked pulp and keep aside.
4
In a large deep pan or pot, heat ghee, sauté the pearl onions and mixed vegetables until tender.
5
Pour in the tamarind extract, add salt, and let it simmer until the raw tamarind smell disappears.
6
Add the freshly ground bisi bele bhath powder to the simmering vegetables and stir well.
7
Fold in the cooked rice and dal mixture, adjusting the consistency with warm water if it becomes too thick.
8
Simmer everything together on low heat for 8-10 minutes so all the flavors meld harmoniously.
9
Temper with a generous spoonful of hot ghee and cashews, then garnish with fresh coriander before serving hot with raita.
Ingredients
1 cup parboiled or sona masuri rice, washed and drained
1/2 cup tuor dal (yellow pigeon peas)
1 cup mixed vegetables (carrot, beans, peas, potato)
2 tablespoons dry grated coconut
2 tablespoons split chana dal
2 tablespoons split urad dal
3 tablespoons coriander seeds
1 tablespoon cumin seeds
6-8 dry red chillies (byadagi and guntur mix)
1 small piece dry cinnamon and 2 cloves
1 small lemon-sized ball of tamarind, soaked in warm water
1/4 cup pearl onions or chopped shallots
3 tablespoons pure ghee
1/2 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.