Bisi bele bhath is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhath translates to hot lentil rice in the Kannada language. It is also known as Bisi bele huliyanna which means “hot lentil sour rice”.

If there can be any perfect one pot meal, then it has to be only Bisi bele bhath. I learnt this recipe during my college days from my sister’s best friend’s mom. They were from Mysore. I have always liked Bisi bele bhath. But I fell in love with this during our stay in Bangalore.
We lived in Bangalore for year. There was a restaurant called Woody’s near our house in J.P Nagar. Have to say that I got to relish the most delicious varieties of dosas and Bisi bele bhath in that restaurant. After trying for many number of times and playing around with the recipe that I had, I finally could manage to make Woody’s style Bisi Bele Bhath:)

Ingredients

Raw rice- 1 cup
Tuvar dal( tuvaram paruppu- 1/2 cup
Potato- 1( medium size)
Carrot- 1
Beans- 12-15
Grated coconut- 1 cup
Onion- 3 ( medium size)
Tomatoes- 3 ( medium size)
Coriander seeds- 3 tsps
Chana dal- 2 tsps
Urad dal- 2 tsps
Red chilies- 8-10
Jeera- 1/2 tsp
Fenugreek- 1/4th tsp
Cloves- 4
Cinnamon stick- 1 inch
Turmeric powder- 1/2 tsp
Grated jaggery- 2 tsps
Tamarind- small lemon sized.
Salt to taste
Oil- 1 tsp
Melted ghee- 4-5tbsps
Chopped cashew nuts- 1 tbsp
Mustard seeds- 1 tsp
Hing- 1/4th tsp
Curry leaves- few

Method

Wash the rice well, add 3 cups of water and pressure cook for 3 whistles.
Wash and soak dal for 15 mins.
Wash, peel potato and carrot and chop it into cubes. Wash, string and chop beans.
Pressure cook dal and vegetables along with turmeric powder for 3-4 whistles.
Soak tamarind in 1 cup of water for 30 mins. Squeeze and extract the juice.

Chop onions and tomatoes.
In little oil, roast coriander seeds, chana dal, urad dal, jeera, fenugreek, red chillies, 2 cloves and 1/2 inch cinnamon. Cool the masala.
Sauté 1 chopped onion and tomato in little oil.
Grind the roasted spices along with coconut and sautéed onion and tomato to a smooth paste.

Heat a tablespoon of ghee in a pan. Add 2 cloves and 1/2 inch cinnamon stick. Sauté for few seconds and add the remaining chopped onions. Sauté till becomes slightly golden and then add tomatoes. Add salt and cook for few mins. Add the tamarind extract, salt to taste and jaggery and let it cook till the raw smell of tamarind goes.
Now add the cooked dal and vegetables, the ground paste and 1/2 cup of water. Mix well and let it simmer.
Now add the cooked and slightly mashed rice to this mixture. Mix very well. Add 1/2 more cup of water. Check the seasonings. Add 3 tbsps of melted ghee and on a low flame, let it cook for 10 mins.

Heat remaining ghee in a pan. Add mustard seeds. Once it starts spluttering, add the chopped cashew nuts, curry leaves and hing. Sauté till the nuts turn golden.
Add the tempering to the rice and serve hot with Papad and Raitha:)