Thursday, February 21, 2013

Bisi Bhele Bhat

Rice and dal cooked together , also known as khichari, has innumerable variations. Each region of India boasts of its own version . Bisi Bhele Bhat is from Karnataka. A beautiful  spicy and tangy combination of Tur dal, rice and vegetables , is perfect for winter afternoons. Tastes best when served hot with a dollop of ghee/ clarified butter , accompanied with yogurt and fried appalams( Crispies ).



Ingredients : for bissi bele bhat
Rice.                                          3/4 cup 150 gms
Tur dal.                                      1/4 cup. 50 gms
 Beans                                       60 gms
Carrot                                        1 large / 100 gms
Cauliflower.                               A few florets
Green peas ( frozen or fresh)      75 gms / 1/2 cup
Tomatoes.                                  2 large / 215 gms. Finely chopped
Salt to taste
Sambar pd                                 6 tsp
Red chilly pd                              1  1/2 tsp
Turmeric pd                               1/2 tsp
Tamarind paste.                         4 -5 tbsp
water.                                        1000ml+250ml

Tempering
Ghee / clarified butter               3 tbsp
Mustard seeds                             1 tsp
Curry leaves                               8 -10
Asafoetida                                  a pinch
 whole red chillies                      1
Cashew pieces                            1/4 cup
Peanuts                                      1/4 cup

Garnishing :
Coriander                                    2 tbsp chopped
Ghee / clarifired butter               As per taste

Method:
  1. Wash and soak dal and rice for half an hour.
  2. Pressure cook  for 4 whistles with 1000ml. Water, all ingredients mentioned under bissi bele bhat except tamarind paste.
  3. When pressure drops , open the cooker add tamarind paste and 250 ml *water. Mix well.
  4. Taste and adjust salt. You can add more tamarind paste if you like it tangier.
  5. At this time bhat should be mushy and not very thick , if not give one more pressure.
Tempering :
  1. Heat ghee/clarified butter in a pan.
  2. Add all ingredients mentioned under tempering , in the order in which they are given.
  3. When peanuts and cashew nuts start browning , pour the tempering over the bhat. Mix well
  4. Garnish with chopped coriander.
  5. Serve hot with a dollop of ghee/ clarified butter.

Note:  add more water if bhat is too thick . It tastes better when not thick .