Bisibele Bath (ಬಿಸಿಬೇಳೆಬಾತ್ )

Bisibelebath means hot lentil (dal) rice dish, which is common breakfast recipe in Karnataka. Bisibelebath is the rice dish where rice is cooked with lentil (dal), vegetables & spices.

Usually bisibelebath is prepared using Toor dal. Since I don't like toor dal flavour I use other variety of  dals. Also rice can be replace by either thick poha (beaten rice) or broken wheat or oats.

Ingredients:

Rice : 1 Cup
Split green moong dal : 1/4 Cup
Masoor dal : 1/2 Cup
Yellow moong dal : 1/4 Cup

Bisibelebath Masala :

Coriander seeds : 2 Spoon
Urad dal : 1 Spoon
Cumin seeds : 1/2 Spoon
Fenugreek seeds : 1/4 Spoon
Fennel seeds : 2 Spoon
Star anise : 1-2 Nos
Cardamom : 5-7 Nos
Cinnamon : 1" piece - 2 Nos
Cloves : 5-6 Nos
Grated coconut : 1 Cup
Byadi Chilli : 3 Nos(Adjust according to taste)
Cooking oil : 2 Spoons

Vegetables :
Onion : 2 Nos
Potato : 1 No
Carrot : 2 Nos
Green Leaves : 1 Cup (Optional)
Beans : 10-15 Nos
Tomato : 2 Nos
Capsicum : 1 No (Medium size)
Brinjal (Long) : 1 No (Optional)
Green peas : 1/2 Cup (Fresh or soaked) (Optional)


Salt
Jaggery
Ground nuts : 3 Spoon
Dry coconut pieces : 5-10 Nos
Mustard seeds : 1 Spoon
Cashew nuts : 1/2 Cup
Coriander leaves : 1/4 Cup (Chopped)
Cooking oil : 4 Spoons

Method :

1. Wash rice & lentils, keep aside.
2. Chop all vegetables separately & keep them aside.
3. Roast all ingredients of  Bisibelebath Masala with little oil & grind till smooth paste; If required add water.
4. In a pressure cooker, heat oil , add mustards seeds, while they splutter add groundnuts, once ground nuts are fried add dry coconut, cashew nuts & chopped onions. Sauté till onion turns pink.
5. Add chopped potatoes & sauté.
6. Add chopped carrot, beans,green peas, Capsicum, brinjal & green leaves; sauté.
7. Add chopped tomatoes & mix well.
8. Add washed rice, dal & bisibelebath masala paste & mix well.
9. Add 10-11 cups of water, add salt & jaggery. Close the lid .
10. Cook for about 7-8 whistles. Switch of the flame.
11. Once the pressure released, open the lid, mix well.
12. Garnish with coriander leaves.
13. Serve hot with boondies/Spicy mixture/chips.