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Bisi Bele Bhath

Sumati Menda • 26 October, 2015

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Bisi Bele Bhath

If you’re having guests over for dinner this Diwali and you’re in need of a tasty and wholesome Indian vegetarian dish to serve, you could try making Bisi Bele Bhath (alternatively, bath or bhaath)! A popular rice dish from South India, it’s also a big hit at my house! Bisi bele bhath basically means ‘hot lentil rice’, and is prepared with spices, tamarind pulp and vegetables. At my house, we like to sprinkle warm roasted cashews, crushed potato chips and fried onions over the top prior to serving, but you can always leave any of those toppings off. It is also completely gluten-free so a perfect filling and satisfying dish that can be served as a healthy and complete meal on its own!

Bisi Bele Bhath

 

Bisi Bele Bhath

  • Total Time: 50 minutes
  • Cook Time: 20 minutes
  • Serves: 4

Ingredients:

  • 1 cup rice
  • 1 cup toor, arhar or red gram dal
  • 1 medium-sized tamarind
  • 1 tbsp bisi bele bhath masala (if not available, use ½ tbsp sambar masala)
  • 2 tsp oil
  • 300 grams tomatoes (about 4 medium-sized)
  • 1 of peas
  • 1 cup each of chopped carrots, French beans and green capsicums
  • ½ tsp mustard seeds
  • 200 grams onions (about 3 medium-sized)
  • 30 grams ginger, ground
  • 1 chili, ground
  • 1 pinch asafetida
  • 1 tsp turmeric
  • 5 – 6 whole red chilies
  • 5 – 6 curry leaves
  • Coriander leaves, for garnishing
  • 10 – 12 roasted cashew nuts (optional)
  • Fried onions (optional)
  • Crushed crispy potatoes (optional)
1 cup rice 1 cup toor, arhar or red gram dal 1 medium-sized tamarind 1 tbsp bisi bele bhath masala (if not available, use ½ tbsp sambar masala) 2 tsp oil 300 grams tomatoes (about 4 medium-sized) 1 of peas 1 cup each of chopped carrots, French beans and green capsicums ½ tsp mustard seeds 200 grams onions (about 3 medium-sized) 30 grams ginger, ground 1 chili, ground 1 pinch asafetida 1 tsp turmeric 5 – 6 whole red chilies 5 – 6 curry leaves Coriander leaves, for garnishing 10 – 12 roasted cashew nuts (optional) Fried onions (optional) Crushed crispy potatoes (optional)

Method:

  • Thoroughly clean the rice and soak it in about 4 cups of water for at least half an hour.
  • Soak the dal in 4 cups of hot water for at least half an hour and cook until very soft. Let it cool and then whip with an egg beater.
  • Soak the tamarind in a cup of hot water for 15 minutes, and then mash the soaked pulp with your fingers to separate the flesh from the seeds. Put the mashed mixture in a strainer or sieve over a bowl and continue to mash (with a spoon or your fingers) until the pulp has been extracted.
  • Peel the onion and chop finely.
  • Chop the tomatoes.
  • Heat 1 tsp of oil in a deep vessel and add the mustard seeds.
  • When they begin to crackle, add the asafetida, ground ginger and ground chili. Fry for one minute.
  • Add the chopped onions and stir around a bit.
  • Add the bisi bele bhath masala and fry for about 30 seconds.
  • Add the vegetables and salt, and sauté for a few minutes.
  • Add the tomatoes and stir some more.
  • Cover and simmer until tomatoes are tender.
  • Add in the rice and the water it was soaked in. Simmer uncovered until rice is cooked through, stirring occasionally.
  • Add in the cooked dal and mix well.
  • Let the whole mixture simmer for 10 minutes. Make sure there are no lumps in the rice.
  • Add the tamarind pulp and simmer for one more minute.
  • Remove from heat and transfer to a serving dish.

To Make The Topping

  • Heat 1 tsp of oil or ghee in a pan.
  • Add mustard seeds, curry leaves and whole red chilies. Fry for a few seconds until they start to crackle, and then sprinkle it over the bisi bele bhath.
  • Garnish with coriander
  • Garnish with cashew nuts, fried onions and crispy potatoes if desired, or serve them separately alongside the dish, for people to pick and choose the toppings they please!
Thoroughly clean the rice and soak it in about 4 cups of water for at least half an hour. Soak the dal in 4 cups of hot water for at least half an hour and cook until very soft. Let it cool and then whip with an egg beater. Soak the tamarind in a cup of hot water for 15 minutes, and then mash the soaked pulp with your fingers to separate the flesh from the seeds. Put the mashed mixture in a strainer or sieve over a bowl and continue to mash (with a spoon or your fingers) until the pulp has been extracted. Peel the onion and chop finely. Chop the tomatoes. Heat 1 tsp of oil in a deep vessel and add the mustard seeds. When they begin to crackle, add the asafetida, ground ginger and ground chili. Fry for one minute. Add the chopped onions and stir around a bit. Add the bisi bele bhath masala and fry for about 30 seconds. Add the vegetables and salt, and sauté for a few minutes. Add the tomatoes and stir some more. Cover and simmer until tomatoes are tender. Add in the rice and the water it was soaked in. Simmer uncovered until rice is cooked through, stirring occasionally. Add in the cooked dal and mix well. Let the whole mixture simmer for 10 minutes. Make sure there are no lumps in the rice. Add the tamarind pulp and simmer for one more minute. Remove from heat and transfer to a serving dish. To Make The Topping Heat 1 tsp of oil or ghee in a pan. Add mustard seeds, curry leaves and whole red chilies. Fry for a few seconds until they start to crackle, and then sprinkle it over the bisi bele bhath. Garnish with coriander Garnish with cashew nuts, fried onions and crispy potatoes if desired, or serve them separately alongside the dish, for people to pick and choose the toppings they please! Thoroughly clean the rice and soak it in about 4 cups of water for at least half an hour. Soak the dal in 4 cups of hot water for at least half an hour and cook until very soft. Let it cool and then whip with an egg beater. Soak the tamarind in a cup of hot water for 15 minutes, and then mash the soaked pulp with your fingers to separate the flesh from the seeds. Put the mashed mixture in a strainer or sieve over a bowl and continue to mash (with a spoon or your fingers) until the pulp has been extracted. Peel the onion and chop finely. Chop the tomatoes. Heat 1 tsp of oil in a deep vessel and add the mustard seeds. When they begin to crackle, add the asafetida, ground ginger and ground chili. Fry for one minute. Add the chopped onions and stir around a bit. Add the bisi bele bhath masala and fry for about 30 seconds. Add the vegetables and salt, and sauté for a few minutes. Add the tomatoes and stir some more. Cover and simmer until tomatoes are tender. Add in the rice and the water it was soaked in. Simmer uncovered until rice is cooked through, stirring occasionally. Add in the cooked dal and mix well. Let the whole mixture simmer for 10 minutes. Make sure there are no lumps in the rice. Add the tamarind pulp and simmer for one more minute. Remove from heat and transfer to a serving dish. To Make The Topping Heat 1 tsp of oil or ghee in a pan. Add mustard seeds, curry leaves and whole red chilies. Fry for a few seconds until they start to crackle, and then sprinkle it over the bisi bele bhath. Garnish with coriander Garnish with cashew nuts, fried onions and crispy potatoes if desired, or serve them separately alongside the dish, for people to pick and choose the toppings they please!

Bisi Bele Bhath 3

6.5 out of 10 based on 54 user ratings
Nutrition facts: 240 calories, 9 grams fat

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