Bisibelebhath(Sambar Sadam)
Bisi bele bhath is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot lentil rice in the Kannada language. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a type of lentil) and vegetables. Spices like asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with papad, or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine.
Ingredients
- Rice - 3/4 cup
- Toor Dal - 1/2 cup
- Moong Dal - 3 tbsp
- Water - 3 1/2 cup
- Turmeric - 1/4 tsp
- Sambar powder - 1/2 tsp
- Tomato - 1
- Tamarind - Lemon size
- Beans - 1/4 cup
- Carrot - 1/4 cup
- Potato - 1/4 cup
- Brinjal - 1/4 cup
- Drumstick - 4- 5 pieces
- Dry red chilli - 4
- Coriander seeds - 2 tbsp
- Peppercorns - 1/2 tsp
- Cumin - 1/4 tsp
- Cloves - 2
- Cinnamon - 2 sticks
- Fenugreek - 15
- Channa dal - 1/2 tbsp
- Coconut - 2 tbsp
- Oil - 1 tsp
- Oil - 1 tsp
- Mustard - 1 tsp
- Cumin - 1/4 tsp
- Asafoetida - a pinch
- Green chillies - 1
- Onion - 1/4 (large)
- Ghee - 1 tbsp
- Curry leaves - 1 pinnate
- Coriander leaves - few
Method:
1. Soak tamarind in 1/2 cup of hot water and extract juice, leave aside.
To make powder:
- Heat oil in a pan and fry dry red chillies, coriander seeds, peppercorns, cumin, cloves, cinnamon, fenugreek, channa dal, finally add coconut and fry till it becomes brown color(Fry every ingredient separately).
- Cool them and grind into a finest powder, keep aside.
2. Cook rice, dal,tomato, turmeric, sambar powder, salt, and vegetables in a cooker by adding water for 2 whistles.
3.Add grounded powder and mix well in light flame for about 4-5 minutes.
4. Now, add extracted tamarind juice and mix well for 1/2 minute till the raw smell goes.
5. Add a pinch of jaggery.
Tempering:
- In a separate pan, heat oil, crackle mustard, add cumin and asafoetida.
- Add green chillies and then saute onions.
- Add curry leaves.
5. Pour on top of rice.
6. Add ghee
7. Add chopped coriander leaves.
8. Mix well again and serve with pappad.
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