Bisibelebath Karnataka Special

Step 1: Prepare Rice and Dal

Add 1/2 cup Toor dal and 1 cup (125g) Rice to a pressure cooker. Wash the mixture thoroughly 3 times. Add 4 cups of water, 1 tsp turmeric powder, and 1 tbsp oil. Close the lid and cook for 3 whistles until the rice and dal are soft and well-cooked.

Step 2: Prepare Tamarind Water

Soak 1 inch of tamarind in hot water for 5 minutes to extract 1/4 cup of thin tamarind water.

Step 3: Roast Dry Red Chillies

In a dry pan, roast 2 dry red chillies until they become crisp.

Step 4: Roast Spices for Powder

Add 1 tbsp chana dal, 1 tbsp urad dal, 1 tbsp poppy seeds, a few fenugreek seeds, 1/2 inch cinnamon stick, 2 cloves, 1 tbsp sesame seeds, 1 tbsp cumin, and 1 tbsp coriander seeds to the same pan. Roast these ingredients until they turn light brown and aromatic.

Step 5: Roast Coconut

Add 3 tbsp grated coconut to the pan and roast for 2 minutes until it turns light brown.

Step 6: Grind Bisibelebath Powder

Transfer the roasted dry red chillies, spices, and coconut to a mixer grinder. Allow them to cool slightly, then grind to a coarse powder without adding any water.

Step 7: Sauté Vegetables

In a separate pot, add 2 tbsp oil. Add 1 cup chopped mixed vegetables (beans, carrot, potato, radish) and 1 chopped onion. Sauté for 2 minutes. Then add 2 chopped eggplants and continue to sauté for another 2 minutes until the raw smell of the vegetables goes away.

Step 8: Cook Vegetables

Add 1 tsp turmeric powder and enough water to cover the vegetables. Add salt to taste. Cover the pot and cook until the vegetables are soft, which should take approximately 10 minutes.

Step 9: Add Tamarind and Chilli Powder

Once the vegetables are cooked, add 1/4 cup thin tamarind water and 1 tsp red chilli powder to the pot. Mix well and cook for 2-3 minutes until the raw smell of tamarind dissipates.

Step 10: Combine Rice, Dal, and Vegetables

Add the cooked rice and toor dal mixture from the pressure cooker to the pot with the vegetables. Mix gently to combine all ingredients.

Step 11: Add Bisibelebath Powder and Jaggery

Add the freshly ground bisibelebath powder and 1 tsp jaggery to the mixture. Mix thoroughly until all ingredients are well incorporated.

Step 12: Adjust Consistency and Simmer

Add salt if required after tasting. Pour in 1.5 cups of hot boiling water to achieve a semi-liquid, porridge-like consistency. Cook for 3 minutes on medium flame, allowing all the flavors to meld together.

Step 13: Prepare Tempering

In a small pan, heat 1 tbsp oil and 1 tbsp ghee. Add 1 tbsp mustard seeds and let them splutter. Then add 1 spring of curry leaves, 1 green chilli, 1 dry red chilli, 2 tbsp peanuts, 6 cashews, and 1 tsp hing (asafoetida). Sauté until the curry leaves are crisp and the cashews turn golden brown.

Step 14: Final Assembly and Serve

Pour the seasoned tempering over the bisibelebath. Garnish with fresh coriander leaves and crispy boondi. Serve the hot and flavorful Bisibelebath immediately.

• Adjust spice level by varying the amount of dry red chillies.

• Always use hot water to adjust the consistency of the bisibelebath.

• The bisibelebath powder can be prepared in advance and stored in an airtight container for up to one month.

• Serve hot with crispy appalam (papad) for an enhanced taste.

• Feel free to add other preferred vegetables like cauliflower, capsicum, or green peas.

• If fresh coconut is unavailable, you can use dry coconut (kopparai) for roasting and grinding.