Bisibelebath(Sambar Rice)

Bisi-bele-bhaath is one of the commonly served dish in restaurants in Karnataka. It literally translates to hot lentil rice in the Kannada language. Best when had hot papadums or potato chips or potato fry.



Bisibele Bath



Ingredients

Rice - 1 1/2cup
Toor Dal - 3/4 cup
Vegetables - 1 cup (Carrot,Beans & Peas)

Curry leaves - 10
Tomatoes - 1 medium sized
Sambar vengayam/Small onions - 20
Tamarind pulp - of small lemon size
Sambar powder - 1 tsp
Turmeric powder - 1/2 tsp
Water - 4 cups
Salt to taste
Ghee/Clarified Butter - 10 tbsp

To Fry and Grind

Dry coconut(copra) - 5 tbsp
Dhania/Whole Coriander Seeds - 1 tbsp
Dry Red Chilli - 4 to 5
Bengalgram Dal/ Kadalai Parupu - 1 tsp
Methi seeds - 1/4 tsp
Khus Khus - 1/4 tsp
Cardamom/Elaichi - 1
Clove - 2
Cinnamon - 1/4" piece(optional)
Jeera - 1 tsp
Whole Peppercorns - 1 tsp
Asafeotida/Hing - a pinch

Method

1.Pressure cook the Toor dal along with diced tomatoes and cubed vegetables for two

whistles with two cups of water.
2.Cook the rice separately.
3.Fry and Grind all the ingredients of 'To Fry and Grind'.
4.Add  the cooked rice, salt, sambar powder, turmeric powder, asafeotida, tamarind

extract and the ground paste with the cooked dal.
5.Saute the sambar vengayam/sambar onions/small onions in 6 tbsp of ghee in a

kadai/wok till golden brown.
6.Pressure cook for two more whistles after adding 2 cups of water.
7.Mix well,heat the remaining 4 tbsp of ghee and add to the Bisibelebath
 just before serving.

 Note: If you do not have copra(dried coconut), grind fresh coconut in a mixer and fry on

medium flame in a kadai till the moisture evaporates.