For the past few weeks I've been on the hunt for the perfect authentic Karnataka bisi bele bath recipe. The craving had been increasing consistently for the past 2 weeks and I kept trying my best to get recipe from my Kannadiga friend in Bangalore. But the dussehra holiday season is a busy time of the year and she has not had a chance to reply. With no patience to wait, I went on a hunt in the vast array of recipes in the internet. I think a combination of few recipes has found the perfect one and to my satisfaction. I couldn't stop licking my fingers today for lunch.Here goes:
Ingredients for the powder:
Chana dal - 1/2 cup
Urad dal - 1/2 cup
Dhania - 2 tsp
Jeera seeds - 1 tsp
methi seeds - 1 tsp
Marathi moggu - 5
Elaichi - 2
Cinnamon - 3
Cloves - 3
Red chilli - 15
Curry leaves - 6
Heat one tsp of oil and start roasting the chana dal. After 2 mins, add the urad dal and roast for couple minutes. Then add the other ingredients and roast until the red chillies turn color.
Cool the mixture and add 1/2 cup of grated kopra and dry grind.
{Note: the mixture does have a slight bitter taste when tasted by itself}
Store in an air tight container in the freezer.
To prepare:
Soak tamarind in a little water.
Soak 1.5 cup rice and pressure cook with 1 cup toor dal. Add 8 cups of water to this mixture, a little ghee and a pinch of turmeric powder and salt and pressure cook to a mushy mixture consistency.
Cut vegetables(I used carrot, beans and peas) and cook in the microwave for 10 minutes.
Add ghee and oil to a pan and once heated, add hing, mustard seeds and curry leaves. Then add a few small onions and saute. Add vegetables and salt and saute for a minute. Add the tamarind juice and a small piece of jaggery. Mix a good amount of bisibele bath powder in water and add the mixture to the pan. Once it boils, add the mushy rice mixture and keep mixing. Add more bisibele bath powder mixed in water depending on the color and taste of the mixture.
Serve hot with ghee and mixture on top! Relish the yummy taste of this authentic dish!
Ingredients for the powder:
Chana dal - 1/2 cup
Urad dal - 1/2 cup
Dhania - 2 tsp
Jeera seeds - 1 tsp
methi seeds - 1 tsp
Marathi moggu - 5
Elaichi - 2
Cinnamon - 3
Cloves - 3
Red chilli - 15
Curry leaves - 6
Heat one tsp of oil and start roasting the chana dal. After 2 mins, add the urad dal and roast for couple minutes. Then add the other ingredients and roast until the red chillies turn color.
Cool the mixture and add 1/2 cup of grated kopra and dry grind.
{Note: the mixture does have a slight bitter taste when tasted by itself}
Store in an air tight container in the freezer.
To prepare:
Soak tamarind in a little water.
Soak 1.5 cup rice and pressure cook with 1 cup toor dal. Add 8 cups of water to this mixture, a little ghee and a pinch of turmeric powder and salt and pressure cook to a mushy mixture consistency.
Cut vegetables(I used carrot, beans and peas) and cook in the microwave for 10 minutes.
Add ghee and oil to a pan and once heated, add hing, mustard seeds and curry leaves. Then add a few small onions and saute. Add vegetables and salt and saute for a minute. Add the tamarind juice and a small piece of jaggery. Mix a good amount of bisibele bath powder in water and add the mixture to the pan. Once it boils, add the mushy rice mixture and keep mixing. Add more bisibele bath powder mixed in water depending on the color and taste of the mixture.
Serve hot with ghee and mixture on top! Relish the yummy taste of this authentic dish!
