Bisi Bele Bath | Bisi Bele Bhath Recipe

Prep Time20

Cook Time25

Total Time45

Author: Sumana

Soak green peas for about 4 to 6 hours or overnight. (If you are using fresh green peas, soaking is not required.)
Soak tamarind for 15 mins and extract it's juice discarding the residue.
Wash and peel carrot and potato, chop them in to 1" long pieces. Similarly wash and remove the ends of beans, cut them in to 1" pieces. Keep them aside.

Pressure cook and pigeon pea lentil/toor dal adding about a glass of water, for about 3 whistles. Make sure the lentils are not mushy. Pressure Cook rice too and keep it ready.
Heat cooking vessel adding chopped veggies like carrot, beans, potato and green peas. Cook them adding enough water. Add jaggery, tamarind extract and let all veggies cook till soft.
Once all the vegetables are cooked add cooked toor dal, salt and bisi bele bath powder. Add 2 more cups of water and let it boil.
When it is still boiling , add cooked rice and mix well.
Heat seasoning pan adding ghee, mustard seeds, split black gram lentil and curry leaves, when mustard seeds splutter, add cashew nuts. Stir for a while and switch off. Add seasoning to bisi bele bhath.
Bisi bele bath is ready. Serve it along with potato chips or boondi or salad of your choice.

Unlike other rice varieties, the consistency of this dish should be semisolid. Also it tends to be thicker with time. So let it be little running when you cook.
Do not overcook the vegetables.
Seasoning with ghee gives nice aroma to the dish, do not skip ghee.
You can add vegetables like double beans, capsicum and turnip too.
Rice to toor dal ratio as 1: 0.5, but you can make 1:1 too if you prefer.
Alternatively you can cook rice and toor dal along with vegetables. In that case you should continue adding jaggery, tamarind and bisi bele bath powder only after cooking rice and dal well.