BISIBELE BAATH

Bisibele baath hails from Karnataka – you can almost call it ready-made sambar baath – with a more pungent flavor. I have adapted my own method and don’t claim that it is authentic. Nevertheless it is tasty and tangy and has all the nutrients of rice, lentils and veggies!

Ingredients –

Basmati rice – 2/3 cup

Tuvar dal – 1/3 cup

Tamarind – 1 big lemon-sized ball – soaked in hot water for half an hour and pulp extracted

Pearl onions – 1 cup

Shelled peas – ½ cup

Carrot – diced finely – ¼ cup

Capsicum – 1 – finely chopped

Beans – chopped fine – ¼ cup

Potato – 1 small – diced finely

Roasted groundnut – 3 tbsp

Oil – 3-4 tbsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Chana dal – 1 tsp

Asafetida – ½ tsp

Cinnamon – 1 ½ - 2”piece

Turmeric powder – ½ tsp

Salt to taste

Sambar powder – 3-4 tsp

Curry leaves – 12

Cashews/almonds – 10 (roasted)

Method –

Pressure cook the rice-dal(total 1 cup) with 2 3/4 cups of water for 6-7 minutes, lowering the heat after after the 1st whistle till it is well cooked. Allow to cool.

Heat 3-4 tbsp oil in a big kadhai and add mustard seeds, urad dal, chana dal, cinnamon stick and asafetida.

When they splutter, add pearl onions and fry till light brown.

Add the rest of the vegetables and curry leaves and stir for 2-3 minutes.

Add turmeric powder and salt and roasted groundnuts.

Add the tamarind pulp.

Cook covered on low heat for about 10-15 minutes till vegetables get cooked.

Cook uncovered on high flame till water evaporates and oil separates. Allow to cool.
Add 1/2 cup of hot water to the tamarind paste.

When the pressure cooker has cooled, take out the rice-dal, stir and add to the tamarind paste and mix well gently.

Garnish with roasted cashews / almonds.

Serve hot with papads / fryums and raita.

Tips
If the bisibelebath gets thick after some time, add 1-2 tbsps of hot water and mix well.

 © Copyright 2011. Brinda Balasubramonian.