Bisi Bele Bhath

Bisi Bele Bhath is an authentic dish in Bangalore. Bisi means hot, Bele means dal and Bhath is generally refers to any mixed rice. Each household in Karnataka has their own unique recipe for  B3. It's so famous that most fast food restaurants in Bangalore serves this. My mom who is basically from Udaipur was completely new to South Indian cooking but over a period of time she mastered most of the south indian dishes and this was a special dish in our home made during the winter/rainy nights. My mom makes the bisi bele bhath powder from scratch but I generally use MTR bisi bele bhath powder and it comes out equally good.

1. 1 cup of rice
2. 3/4 cup of toor dal (yellow pigeon peas)
3. 2 cup of vegetables (Peas, Carrot, Beans optionally you can also add cauliflower, potatoes, bell peppers)
4. 1 large onion, 1/2 for grinding and cut other half into slices.
5. 1 tomato cut into small pieces.
6.  2 cloves of garlic
7.  1/2 inch ginger
8.  2 teaspoon MTR BBB powder
9. 1/2 teaspoon sambar powder
10. 1/2 teaspoon red chilli powder
11. 1/4 teaspoon turmeric powder
12. 1 clove
13. small piece of cinnamon stick
14. 1 whole cardamon  
15. 2 bay leaves
16. 1 teaspoon Tamarind pulp 
17. Salt to taste
18. Oil for tadka (4 teaspoon)
19. 1/4 tsp Asafoetida (Hing)
20. 2-3 whole red chilli 
20. 8-9 cups of water (Based on consistency you like)
21. Ghee for garnish
22. Coriander for garnish

How I Prepare
1. Pressure cook rice and dal by adding turmeric powder, little bit of salt and 4-5 cups of water.  Take 2-3 whistles more then usual as the rice should be mushy.

2. Pressure cook vegetables too separately as usual. No need to overcook them. Optionally you can cook vegetables directly by boiling them with water in a pan.

3. Grind onion, garlic and ginger into a smooth paste.

4. In a big pan add oil. Once hot add  hing, clove, cardamon, cinnamon stick, bay leaves, whole red chilli and saute for 1-2 minutes then add grinded paste followed by sliced onion and saute it nicely until the onions are translucent.

5. Add chopped tomatoes cook it for 2-3 minutes. 

6. Add all the powders followed  by tamarind pulp and salt. Add little water if needed and cook it until the oil separates out of the masala. 

7. Add cooked rice/dal and vegetables to the above and mix everything well, Add more water if required and adjust to a consistency of a khichadi. Allow it to cook for few minutes.

8.  Garnish it with coriander and Serve it hot with a dollop of ghee and some chips/papad or  kara boondi

1. Some people whom I know cook rice, dal and vegetables directly in masala instead of pressure cooking it. I tried both the ways and I like the way my mom does it. 

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