Description

A spice blend to prepare Bisi Bele Bath. Bisi Bele Bhath translates to Hot Lentil Rice in the Kannada Language. History has it that this slow cooked aromatic dish was dreamed up in the Mysore palace kitchens 300 years ago. It was a lunch item, enlivened with cashew nuts, tamarind, dried coconut, mustard seeds, cloves, cinnamon and turmeric. At some stage, though, Bisi Bele Bath escaped the palace walls and found its way to the famed vegetarian eateries of Udupi in western Karnataka. From there, a vegetable-laden version spread throughout the state and bisi bele bath turned into a hearty farmer's meal, consumed mid-morning after a stint in the fields.  No other dish from Southern Karnataka can rival Bisi Bele Bhath's fame.

Ingredients

 Coriander, Red Chillies, Copra, Fenugreek, Bengal Gram Dal, Cinnamon, Cloves, and Rice bran oil

Directions to prepare Bisi Bele Bhath

• Cook 100 gms of Rice and 100 gms of Tur Dal separately
• Boil about 100 gms of cut vegetables separately (Suitable vegetables: Ash Gourd, French Beans, Double Beans, Carrot, Capsicum, Green Peas, Cow Peas)
• Take 300 ml of water in a separate vessel, transfer cooked vegetables, and cooked dal to the vessel. Add 3-4 Table Spoons of Adukale Bisibele Bhath powder and mix well on a low flame and allow it to boil
• Now to this mixture, add salt, tamarind juice, jaggery to your taste and then add the cooked rice. Keep stirring on a low flame for 5 minutes
• Prepare a tempering of 1 tsp of Mustard, Curry Leaves and a pinch of Asofoetida in 5-6 tsp of cooking oil and add it to the mixture
• You can also add cashew nuts to the tempering and add it to the hot mixture