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Bisibelabath/Karnataka style
BRAHMIN STYLE
Bisi Bele Bath
Ingredients: Rice 1 cup, toor dal 2 cups, dalchinni 2 pieces, 6-8 red chilies, 2 tsp dhanya, 1 tsp urd dal, 1 tsp channa dal, 1 tsp khus-khus, nutmeg 1 small piece, curry leaves few, mustard 1 tsp, oil ½ cup, hing ¼ tsp, salt to taste, ¼ turmeric powder and tamarind pulp-1 lemon sized .
Vegetables: beans, carrot, potato, onion and green peas. All the vegetables should be cut into fine pieces.
Method: Fry all masalas except rice, toor dal, curry leaves, mustard, oil and hing, in little oil and make it into a powder in mixie. Heat oil in a thick bottomed vessel, and mustard seeds, curry leaves, turmeric powder and splutter it. Later add water, chopped vegetables and toor dal. When vegetables and toor dal is half cooked, add rice, tamarind pulp, salt, powdered masala and stir well. Later add hing and mix well. Close the lid and cook until done on a low flame. Serve it with pure ghee.
Bisi Bele Bath
Ingredients: Rice 1 cup, toor dal 2 cups, dalchinni 2 pieces, 6-8 red chilies, 2 tsp dhanya, 1 tsp urd dal, 1 tsp channa dal, 1 tsp khus-khus, nutmeg 1 small piece, curry leaves few, mustard 1 tsp, oil ½ cup, hing ¼ tsp, salt to taste, ¼ turmeric powder and tamarind pulp-1 lemon sized .
Vegetables: beans, carrot, potato, onion and green peas. All the vegetables should be cut into fine pieces.
Method: Fry all masalas except rice, toor dal, curry leaves, mustard, oil and hing, in little oil and make it into a powder in mixie. Heat oil in a thick bottomed vessel, and mustard seeds, curry leaves, turmeric powder and splutter it. Later add water, chopped vegetables and toor dal. When vegetables and toor dal is half cooked, add rice, tamarind pulp, salt, powdered masala and stir well. Later add hing and mix well. Close the lid and cook until done on a low flame. Serve it with pure ghee.
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