Bisibele Baath

This is basically a ready mix sambhar rice of Karnataka. There is a spice powder that is added to this recipe. Rice and dal are cooked together and vegetables like small onions, drumsticks, carrots, beans, peas are added.

Cook Time: 1 hr

Ingredients

For the rice

• 3/4 cup Rice

• 1/4 cup Tur dal

• A pinch of Hing

• 1 tsp Turmeric powder

• Salt, to taste

• lemon sized Tamarind

• 1 tsp Jaggery

• 2 heaped tbsp Spice powder

• 3 tbsp Ghee

Vegetables

• 8-10 Shallots

• 1/2 cup Green peas

• 1/4 cup Beans finely chopped

• 1/4 cup Carrots diced

• 3 heaped tbsp spice powder (recipe in my blog under chutneys and masala)

For tempering

• 1 tbsp Ghee

• 1 tsp Mustard seeds

• 5-7 Curry leaves

• 8-10 Cashew nuts

• 2 Red chillies

Instructions

For the rice

1. Wash rice and dal and pressure cook for 5-6 whistles in a cooker

2. Soak shallots in water for half an hour, remove the skin and keep aside

3. Soak tamarind in hot water and remove the pulp

4. In a pan, take 1 tbsp ghee, add the shallots and capsicum sauté till shallots turn light pink

5. Add the tamarind pulp, jaggery, turmeric powder, hing, salt and all the other veggies and start boiling till the raw smell of the tamarind goes away and the veggies are cooked

6. Add the spice powder and cook for another 2-3 minutes

7. Add the cooked rice and dal and mix well

8. In a pan take ghee and add all the ingredients for tempering

9. Pour this over the bisibele baath and serve hot with South Indian raita and papad

10. Serve hot with 2 tbsp ghee and garnish with boondi

Notes

*This is a spice that is mainly used in some Kannada and Mangloreans dishes. Kapok Buds or Marathi Moggu, best described as a type of caper, are the dried buds of the Kapok tree or the Silk Cotton tree. It is optional in this recipe If you do not get it, you can ignore it.