Bisibelebath is easy, tasty, wholesome and even Jr.P loves it with a whole bowl of just set, thick, creamy yogurt/curd. We like it with a sprinkling of spicy boondior some potato chips.I generally prepare twice the required amount of masala so that I am leftover with enough for a second round. Bisibelebath podi/powder is full of flavour and can be used to spice up dal makhani (here and here) or tandoori aloo too.
The dish belongs to Karnataka, more specifically to Bangalore or Mysore. I find that most of my friends from other parts of Karnataka are not aware of the dish. My mother-in-law was unaware too though she is from Mangalore and I was thrilled when my second brother-in-law, B (not the one who refuels his soul twice a year), decided it was the best ‘khichdi‘he had ever tasted – I served it as part of the main course during one of our get-togethers. Another version that I tried and found very tasty is on Deesha’s blog – Vegetable Platter. Her masala mix turns out exactly like the one I get from Subbamma Store at Bangalore and it is superyummy – Try it!
Mine is a lot less spicier than hers but it is a very tasty variation that has been handed over to me by my Mother. One thing that I strongly recommend an Indian kitchen to have is a spice grinder. The one I purchased from Optima is excellent and I am able to grind even small quantities of spices into fine powders.
Apology: I am aware that my feed is getting updated with all the flickr photos I am uploading. This is happening ever since I made the mistake of making flickr photos accessible to blogger. It is continuing despite the fact that I have now revoked access many times. Am at loss as to what I should do and I know it must be very irritating to my readers too. Please suggest a solution!! Meanwhile, I will be using another flickr account for the blog posts.
(Rice, lentils and vegetables brought together with a divine masala)
Yield: 4 good eaters
Recipe source: My mother.
Rice -1 cup
Pigeon peas / tuvar dal – 1/2 cup
Onions – 2 medium – sliced thick
Carrot – 1 small (Small chunks)
Potato – 2 medium sized (Chopped into large chunks)
Peas – 2tbsp. shelled
String beans – 3-4 cut into inch long pieces
Capsicum – 1 (Optional)
Raw shelled peanuts – 2 tbsp.
Cashew (chopped into bits and roasted brown) – 2 tbsp.
Tamarind – Table tennis sized ball soaked in 1/2 cup water for at least 15 minutes.
Salt to taste
Turmeric powder – 1/4 tsp.
Ground bisibelebath podi/powder(You will require only about half of this quantity):
Coriander seeds – 2 tbsp.
Chana dal / bengal gram and Urad dal/Blackgram – 1tbsp. each
Red chillies (preferably byadagi variety) – 2 (more if you like it spicy)
Cinnamon – 1″ long stick (not more than 1/2 cm wide)
Green cardamom – 3
Cloves – 2
Asafoetida /Hing – 1/8tsp.
Dry copra(coconut) – grated – 4 tbsp.
(Roast each of the above separately till aroma exudes and they turn pink. Cool and powder in a spice grinder)
Sesame/Gingelly/Til oil – 2-3tbsp.
Vegan butter – 1tsp.
Curry leaves (optional)
Soak tamarind in water and extract thick pulp.
Heat 2 tbsp. of oil/butter/ghee. Saute the onion slices till transparent. Add the vegetables and saute for a minute. Now add the tamarind pulp and more water enough to cover the vegetables. Boil the vegetables in the pulp alongwith salt and turmeric powder till cooked through but still in shape – not mushy.
Meanwhile clean the rice and lentils and cook in a pressure cooker together or separately.
Mix the cooked rice and dal with the cooked vegetables. Add water if thick. You might require about 2 glasses of water to bring it to a stew like consistency. Add half the ground powder and mix well. Stir well to blend flavours. Add vegan butter or ghee towards the end, garnish with cashews and curry leaves, and serve hot with spicy boondi, raita or potato chips.
Next time why not think of this for a lazy, healthy and easy Sunday?