Bisi Bele Baath - Divide and Devour

In my " to cook list ", I have finally conquered the one recipe which has been long pending. This dish has taunted me, challenged me and troubled me no end.
Just the long ingredient list was a big deterrent. And then followed the long and step wise cooking. A big no for me nowadays.

Then finally, after putting it off for an embarrassingly long time, I decided it was time. Then began the search for the perfect recipe. I came across many. I always lean towards the more authentic ones, the only disadvantage being it is usually time consuming. I am of the opinion that that we should always try the authentic version once, and then decide if the authentic version is worth the effort.

In this case, I am glad I did not go for the store bought powder. I firmly believe that fresh and homemade powders/ ingredients take the dish to another level.

My Divide and Devour feature has been moving ( read crawling) slower than I had planned it. The Bisi Bele Baath was one major reason for the delay. Looking forward to a better pace. 

District : Bangalore Urban
Recipe : Bisi Bele Baath

Now, talking about Bangalore, this one post will not be enough. Bangalore is the place I call home. It is one of the most beautiful cities in India. The weather needs no mention, it is always pleasant. Though development and migrations have changed the face of Bangalore, it is still the place that I want to be.


The first time I had Bisi Bele Bath was from a shiv sagar restaurant (A local eatery). I definitely did not like it. It was just rice and sambar mixed together and served. I did not try it again for a few months. Then, my opinion did not change much after I tried it again.

After many years, I tried it at a friends place and it was nothing like what I had had. Husband is a fan of Bisi Bele Baath. So, I decided a year back that I should try making it at home.
Somehow, every recipe I came across scared me. One look at the list of ingredients and I would decide, maybe another day. Days turned to months and then a year. Still no progress on the Big B.

Now, It is done. It stuck to the original recipe like my life depended on it. The results were good. So, Husband dear did not have to tolerate my bad mood.

Ingredients :

    Rice (sona masoori or any short grain rice) - 1/2 cup
    Pigeon Peas/Toor Dal - 3/4 th cup
    Turmeric -  1/4 tsp
    Chayote Squash / Kohlrabi (Knol kohl) peeled, small diced - 1 Small
    Carrot, peeled, cut into 2" long, 1 cm thick pieces - 1 large
    Green Beans - 12 - cut into 1" pieces
    Double beans / Butter beans / green peas / a mix - 1/2 cup
    Green Bell Pepper (Capsicum) - diced small - 1
    Tomato, diced - 1
    Tamarind (adjust as per taste) - Lemon sized
    Rasam powder - 1-2 tsp ( Recipe below)
    Bisi Bele Bath powder (recipe below) - 3 Tbsp
    Peanut oil - 2 Tbsp
    Salt

 For the seasoning

    2 tbsp Ghee and peanut oil - Mixed
    1/2 tsp black mustard seeds
    1/8 tsp asafoetida / hing
    1/4 cup peanuts / (cashews)
    4 curry leaf stalks

For the Bisi Bele Baath Powder :

    Byadagi Chilli - 12 Dried red chillies
    Guntur Chilli - 4 Dried red chillies
    Coriander seeds  - 2 tbsp 

    Bengal gram - 1-1/2 tsp 

    Black gram - 1 tsp
    Kapok buds / marathi moggu - 3
    Cloves  - 2
    Cinnamon  - 1" piece
    Green cardamom - 2
    Mace - 1/2" piece
    Fenugreek seeds - 1/4 tsp

    White poppy seeds - 1/4 tsp
    Grated dry coconut - 2 Tbsp

Rasam Powder :

  Cumin seeds - 1/2 tsp 

  Mustard seeds - 1/4 tsp 

  Whole black pepper - 1/4 tsp 

  Curry leaves - 4-5

Method :

1. Dry roast all the ingredients listed for the Bisi Bele Baath spice mix except fenugreek, poppy seeds and dry coconut, until fragrant and lentils turn golden brown.
2. Remove onto a plate. 
3. Reduce the heat to low and dry roast fenugreek seeds and poppy seeds until fenugreek seeds turn golden brown. Keep aside.
4. Dry roast dry coconut in the retained heat of the skillet until golden brown.
5. Dry roast mustard, cumin and black pepper until mustard and cumin crackle and curry leaves crisps up. 
6. When roasted ingredients are cooled, grind them to a powder in a mixer and set aside. Keep the lid closed to keep the aroma intact.

Bisi Bele Baath Recipe

Method : 

 

1. Wash and soak tamarind in warm water for 10-15 mins.

2. Wash rice well and let soak for 10-15 mins.Wash lentils. Cook lentils with turmeric and double the amount of water. 

3. Cook rice with 2.5 times water in the pressure cooker for 3 whistles.

4. Meanwhile cook cut vegetables covered in a medium pot with just enough water and salt.Switch off when the vegetables are almost cooked but hold their shape well.

5. Squeeze the soaked tamarind to a pulp. When the lentils are cooked, whisk through the cooked lentils to mash well.
6. Heat oil in a heavy kadai and saute diced green bell pepper. Add salt, diced tomato, stir and cook covered until bell pepper is cooked. 

7. Add the cooked vegetables along with the water, mashed lentils, salt, tamarind pulp and bring to a boil. 

8. Add rice to this and keep stirring to make sure it doesn't burn at the bottom. Add more warm water to adjust the consistency if required.

9. Now add the freshly ground Bisi Bele Baath mix, stir well to break any lumps and simmer for 5-10 minutes. Check for taste and adjust tamarind, salt and spice mix. 

10. For the tempering (seasoning), heat ghee/oil in a small kadai or saucepan over high heat. When the oil is hot enough, add mustard seeds. When they splutter, reduce heat to medium, add peanuts and stir until they crackle and turn a light brown. Now add asafoetida (hing) and curry leaves and sauté until curry leaves are  crisp. Pour the tempering over on the piping hot Bisi Bele Baath, cover and keep aside.

11. Serve hot drizzled with ghee and Khara boondi or Potato chips.

Recipe Source from here. 

 

  Note : 

1. Bisi Bele Baath is supposed to be more watery than than how it is seen in the picture. It was watery when I turned off the stove but thickened by the time it was photographed. I will keep that I mind when I try it the next time. Add more warm water and salt and adjust consistency as required.