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.

Red masoor dal ( ಕೆಂಪು ಮಸೂರ್ ಬೇಳೆ ತೊವ್ವೆ )

Ingredients :

Red masoor dal : 1 Cup
Tomato : 2 Nos
Onion : 1 No
Garlic : 10 seeds/cloves
Chopped Spinach : 1 cup
Chilli powder
MTR ramam powder : 1 Spoon
Coriander powder : 1 Spoon
Cumin powder : 1/2 Spoon
Turmeric powder : 1/2 spoon
Curry leaves
Cooking oil : 2 Spoons
Mustard seeds : 1 Spoon
salt
Asafoetida : a pinch
Coriander leaves : chopped 1/2 cup

Method :

1. Heat oil in a pressure cooker, add mustard seeds, while it sputtering add curry leaves , crushed garlic & chopped onions. Sauté well till onion turns pink. Add spinach & sauté.
2. Add chopped tomato & saute well. Add chilli powder, coriander powder, cumin powder, MTR rasam powder , turmeric powder & asafoetida. 
3.  Add masoor dal & 3 cups of water. Add salt 
4. Cook for 5-6 whistles.
5. Garnish with coriander leaves & serve hot.

Split green moong dal khichdi

If you want to feed all veggies & green leaf to your fussy eater little one,khichdi is best choice I feel. Here all veggies & rice/dal is cooked properly, hence  khichdi is so soft , little one can easily chew/swallow. To bribe my little one for every bite he eats, I added his favorite ground nuts & sweet corn.You can try your own choices.Even different types of green leaves also you can add, to enhance taste/flavor /nutrition value.

Ingredients :

Sona masoori  rice: 1/2 Cup

Split Green moong dal : 1/2 Cup

Any other sprouts : 1/4 cup (Optional)

Sweet corn : 1/2 cup (optional)

Potato : 1 No

Ground nuts : 2 spoons

Cooking oil : 2-3 spoons

Onion : 1 No

Tomato : 1 No

Carrot : 1 No (Optional)

Beans : 6-7 Nos (Optional)

Coriander Powder : 1 spoon

Cumin Powder : 1/2 spoon

Chilli Powder : According to taste

Turmeric powder : 1/2 spoon (optional)

mustard seeds : 1 spoon

Coriander leaves (chopped) :1/2 cup

Salt :According to taste

Method :

1. Chop vegetables & keep aside.
2. Peel the skin of potato & cut into small cubes.
3. Heat oil in a pressure cooker, add mustard seeds & ground nuts. Let it splutter.Now add chopped onion, fry till onion turns pink. Add potato & fry for about a minute.
4. Add chopped beans, carrot, sweet corn, mix well.
5. Add coriander powder, cumin powder, turmeric powder & chilli powder. Saute well.
6. Now add coriander leaves, tomato & sprouts. saute well.
7. Wash rice & Split Green moong dal properly & add to cooker.Mix well
8. Add 4-5 cups of water, add salt. Mix well. Close the lid. 
9. Cook for about 5-6 whistles.
10. Open the lid, once the pressure released completely from the cooker.
11. Serve hot.

Notes :

• Yellow moong dal can be used.
• Instead of coriander leaves, dill leaves can be used.
• You can use ghee instead of cooking oil.
• You can serve with pure ghee.

Khichdi with dill leaves

Sweet Pumpkin curry ( ಚೀನೀ ಕಾಯಿ /ಕೆಮ್ಮುಂಡೆ ಕಲಸು )

Ingredients :

Sweet pumpkin -Cut into medium sized pieces -2-3 cups
Grated coconut : 1-1 1/2 cups
Chickpea Black (soaked) : 1/2 cup
Salt : According to taste
Jaggery powder : 1 table spoon
Green chilles : 1-2 Nos
Cumin seeds : 1 spoon
Turmeric powder : 1/2 spoon
Tamarind : 1/4 lemon sized
Mustard seeds : 1/2 spoon
Cooking oil : for tempering
Curry leaves

Method :

1. Pressure cook soaked chickpea.
2. Cook sweet pumpkin with little water & mix with cooked chickpea.
3. Grind coconut, green chillies, cumin seeds,turmeric powder , pinch of salt & tamarind to smooth paste with little water. 
4. Add the coconut paste to cooked pumpkin&chickpea & mix well.
5. Add jaggery & salt according to your taste.
6. Bring to boil.
7. Heat oil in pan, when mustard seeds start spluttering, add curry leaves.
8. Add this tempering to sweet pumpkin curry.

Note : 

• Cook sweet pumpkin with little care, since pumpkins are so soft once cooked . They will just get mashed up, if over cooked.
• You can use any king of chickpea.
• The curry is not spicy one , hence 1 or 2 chillies are used.