Bisibele Bath is a popular karnataka rice dish. But even I doesn’t belong to their family I’ve been eating this since my childhood. This is a great one pot dish everybody loves in family. This is again one of my family recipes, and I just love it. Prepare it for your next party or enjoy it on a special occasion.
Serves – 3
Preparation time – 15 mins
Cooking time – 40 mins
Into the pressure cooker :
Rice – 1/2 cup
Toor Dal – 1/2 cup
Water (to cook dal and rice) – 2 cups
Onion (chopped) – 1/2 cup
Tomato (chopped) – 1 big
Vegetables to boil or steam or microwave :
Potato (cubed) – 1 medium
Radish (cubed) – 1/2 cup
Cauliflower (florets) – 1 1/2 cups
For dry masala
Split Bengal Gram (skinless) – 1 Tbsp
Split Balck Gram (skinless) – 1 Tbsp
Coriander Seeds – 2 tsp
Cumin Seeds – 1 tsp
Cinnamon Stick – 1 inch piece
Black peppercorns – to taste
Cloves – 2 no
Dry Red Chilli Whole – to taste
Fenugreek Seeds – 1/8 tsp
Tamarind paste – to taste (freshly sqeezed from tamarind or store bought concentrate)
Jaggery – 2 tsp
Salt – to taste
Dry Shedded Coconut – 2 Tbsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Asafoetida – 1/8 tsp
Curry Leaves – few
Red Chilli Whole Dry – 4 no
Ghee (clarified Butter ) – 1 Tbsp
Cahews – 2 tsp
Into a deep steel vessel add all the ingredients under the “into pressure cooker” section and cook till three whistles.
While that is getting done. Prepare the dry masala starting by dry roasting the ingredients under the section “For Dry Masala”. execept tamarind, salt and jaggery. Dry roast them separately or together so that they get heated up evenly. To ensure that they are cooking perfectly make sure that you keep stirring them continuously and fry them on low to medium heat until nice aroma start coming from the spices.
Once done set them aside and let them cool. Meanwhile steam the vegetables (potato, cauliflower, radish). You can even pressure cook for one whistle or to save time you can even microwave for 4 mins or until they are tender.
Blend the dry roasted masala ingredients to a fine powder, then make it into a smooth paste by adding little water into the blender while blending. Set it aside.
For seasoning, into a wide deep pan add ghee, once its hot, fry cashews till golden in color, remove from the pan and set them aside. In the same ghee add mustard seeds, cumin seeds, red chilli , hing, curry leaves and cook till all the mustard seeds stop to pop and add in the masala paste, cooked vegetables, jaggery, tamarind paste, salt and boiled rice and dal mixture to the pan.
Bring the entire mixture to a rolling boil and serve it hot with papad or potato chips. Enjoy!!!