Besi Bele Bath is very popular dish, native to Mysore Karnataka. I recently saw a documentary that talks about the origin of this Bisi Bele Bath in the palace of Mysore. BBB was originally only cooked in the royal kitchen. This was considered a delicacy for the Royals, Kings and Queens, on special occasions. The early version of the recipe was very simple, mix of Toor dal, Rice and tamarind tempered with golden fried Cashews. Served piping hot with Golden Ghee!
Morden day Bisi Bele bath has taken various forms adapting to the taste and like of the specific region it’s cooked in. But at the core it remains this comfort food be it the locals or it’s die hard fans. I add assorted veggies along with the main ingredient the special powder that gives the dish its uniqueness and which basically defines the taste and flavor of this dish. I love to make my BBB powder and the actually grind it with some tomato to a smooth paste. The flavor this brings to the dish is just amazing. I am drooling at this thought.
Here is my version of the Bisi Bele Bath with a home made bisi bele bath powder. I had recently made this for a group of 20 and it turned out to be a super hit. It is usually paired with bhoondi and hot Ghee on the top. Spicy Potato chips or banana chips also goes well with it. Enjoy!
Bisi Bele Bath | Hot Lentil Rice
- – Potato – 1/2 cup
- – Beans – 1/2 cup
- – Carrot – 3/4th cup
- – Peas – 1/2 cup
- – Brinjal – 1 cup
- – Drumsticks – 1 cup
- – Onion – 1/2 cup
- you can add any veggie of choice – I try to keep the veggies about 2 times my rice- dal combo as veggies will shrink once you cook
- Rice – 1 cup
- Dal – 3/4th to 1 cup
- Tamarind paste – 1 to 1 1/2 tbs
- Turmeric – 1 tsp.
- I like to keep rice and dal in equal proportions as it gives good taste and texture to the dish
To grind :
- – Tomato – 1 big
- – Onion – 1/2 cup
- – Bisi Bele Bath powder – 2 -3 tbs
- Clarified butter/Ghee – 2 -3 tbs or do oil and ghee 1/2 and 1/2
- Cashew nuts – 2 tbs
- Musturd seeds – 2 tsp
- Curry leaves – 10 -15 leaves
- Red chilis – 2
- Pressure cook the rice and dal in Insta-pot or cooker. I added 3 cups of water to 1 rice/dal mix. So about 6 cups of water for 2 cup rice/dal. Cook it for 4-5 whistle.
- Grind the the tomato, onion and bisi-bela-bath powder all together into a smooth paste.
- While the rice is cooking, in a deep bottom pan add little oil and add in the veggies.
- Add in the veggies that need longer cooking time first and then the veggies that need lesser time.
- Add salt, little turmeric and enough water to cook the veggies soft.
- Once the veggies are 3/4 way cooked add in the tamarind paste and the ground paste and cook the veggies until soft still maintaining its shape.
- Adjust water as needed. I like to keep it loose as hot rice will soak a lot of moisture.
- Once the rice/dal is done, take it out of the cooker and mash it a bit when its still hot. This step is key to get that mushy consistency.
- Now slowly add the rice to the veggie mix. Once all the rice is added let the mixture come together in low flame for 5 – 10 min.
- Turn off the heat and get ingredients to temper .
- In a pan heat 2 tbs ghee, once hot add in the rest of the ingredients. Once the cashew turn golden brown add the seasoning to BBB.
- Serve hot with a spoon of ghee on the top.
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