Step-by-Step Instructions

1. 1.Prepare Vegetables

   Chop beans, carrots, capsicum, onion, and cabbage into small pieces. Keep 1 cup of fresh hyacinth beans (avarekai) ready.

2. 2.Wash Rice and Dal

   Take 1 cup of ration rice and 1 cup of toor dal in a bowl. Wash them thoroughly 2-3 times.

3. 3.Pressure Cook Rice, Dal, and Vegetables

   Transfer the washed rice and dal to a pressure cooker. Add all the chopped vegetables and fresh hyacinth beans. Pour in 5 cups of water. Mix well. Close the cooker and cook on low to medium flame for 2 whistles (approx. 10-15 minutes).

4. 4.Prepare Bisi Bele Bath Powder - Dry Ingredients

   Heat a thick-bottomed pan with 2 drops of oil. Add 2 tsp fenugreek seeds, 4 tsp chana dal, and 8 tsp urad dal. Fry on low flame until aromatic and slightly reddish (approx. 2-3 minutes).

5. 5.Add Whole Spices

   Add 8 pieces of 2-inch cinnamon sticks, 12 cloves, 1 tsp black peppercorns, and 10 green cardamom pods. Continue frying on low flame until all spices are fragrant (approx. 2-3 minutes).

6. 6.Add Coriander Seeds and Curry Leaves

   Add 4 handfuls of coriander seeds and 1/2 handful of curry leaves. Fry until the curry leaves are crispy and the coriander seeds are aromatic (approx. 3-4 minutes).

7. 7.Add Dry Coconut

   Add 1/4 cup (4-5 tsp) grated dry coconut. Fry until the coconut turns light brown (approx. 1-2 minutes). Transfer all fried ingredients to a plate to cool completely.

8. 8.Fry Byadagi Chilies

   In the same pan (without adding more oil), add 60 Byadagi chilies. Fry on low flame until they become crispy (approx. 3-4 minutes). Transfer to the plate with other cooled ingredients.

9. 9.Grind the Powder

   Once all ingredients are completely cool, transfer them to a mixer grinder jar. Grind to a fine powder. If desired, add 1/2 tsp asafoetida (hing) before grinding. Transfer the prepared Bisi Bele Bath powder to a bowl.

10. 10.Prepare Tamarind Extract

    Take 10-15g of tamarind in a small bowl. Add a little water and squeeze to extract the juice. Keep aside.

11. 11.Check Cooked Rice and Vegetables

    Open the pressure cooker. The rice, dal, and vegetables should be perfectly cooked and slightly firm. Gently mix them.

12. 12.Prepare Tempering

    Heat a separate pot. Add 1 tbsp ghee and 1 tbsp oil. Once hot, add 10 cashews and fry until golden brown.

13. 13.Add Spices to Tempering

    Add 1 tbsp mustard seeds, 1 tsp cumin seeds, and a few sprigs of curry leaves. Let them splutter. Add 3 Byadagi chilies and a pinch of asafoetida (hing). Fry for a few seconds.

14. 14.Add Onions, Tomatoes, and Capsicum

    Add 1 medium chopped onion and fry until soft. Then add 1 medium chopped sour tomato and 1 medium chopped capsicum. Mix well and cover with a lid. Cook for 5 minutes until tomatoes are soft and capsicum is slightly crunchy.

15. 15.Add Tamarind Extract and Water

    Pour in 1 cup of tamarind extract and 2 cups of water. Add 1 tbsp jaggery and 2 tbsp of the prepared Bisi Bele Bath powder. Add salt to taste. Mix well and bring the gravy to a boil.

16. 16.Combine and Simmer

    Add the cooked rice, dal, and vegetable mixture to the boiling gravy. Mix thoroughly. Add 1 more cup of water to adjust consistency. If needed, add 1 more tbsp of Bisi Bele Bath powder (total 3 tbsp used in video).

17. 17.Final Touches

    Bring the Bisi Bele Bath to a good boil, stirring occasionally. Once it reaches the desired consistency, turn off the stove. Garnish with chopped coriander leaves and mix.

18. 18.Serve

    Serve hot Bisi Bele Bath with a dollop of ghee and spicy boondi on the side.