Bisibele bhath

Ingredients 

Vegetables 

Hurali kayi( beans)—15

Carrot—3 medium 

Knol khol( navilu kosu)—1

Capsicum (dappa menasina kayi)—1

Alugedde (aloo//potato)—1

 Onion (irulli)—1

Tomato—1

 Wash and Chop all the vegetables and keep it ready.

You can even add green peas( batani),avare kaalu,seeme badanekayi ( chayote).

Ingredients 

Rice—1 cup

 Togari bele (toor dhal )— 3/4 cup

Dry coconut grated (kobbari//copra)—1/2 cup

Kadale kayi bija (peanuts//ground nuts)—1/4 cup

Bisibele bhath powder—3 tablespoon https://lakshmiadugegalu.blogspot.com/2019/09/bath-bisi-bele-bath-palya-pudi-powder.html

Jaggery powder (Bella//gud)—1 tablespoon 

Hunase hannu (tamarind //imli)—lemon size soaked in water.

Salt —to taste

Water

Ghee- 2 tablespoon 

Turmeric powder (arisina//haldi)—1 teaspoon 

Ingredients for seasoning (oggarane)

Oil—4 tablespoon 

Godambi (cashew nuts)—1/4 cup

Mustard seeds (sasive)—1 teaspoon 

Asafoetida (hing//ingu)— 1 teaspoon 

Dry red chillies—2 to 3

Curry leaves (karibevu//kadipatta)—few

Method to cook bisibele bhath 

Wash both rice and togari belle in water and transfer to a pressure cooker.

Add in washed kadale kayi bija .

 Also add  Chopped beans,carrots,alugedde,Navilu kosu along with arisina and one teaspoon of oil.

Add 5 cups of water and close the lid and pressure cook for 3 whistles.

Once pressure reduces open the lid and mix .

Now prepare for masala 

Heat oil in a pan or kadai,fry cashews till they turn to light brown colour and take out and keep it aside.

Now in the same kadai ,add sasive,hing when it crackles add broken red chillies and sauté on medium flame.

Add in karibevu saute for a second,add chopped onions.

Fry them till they turn translucent and soft.

Add tomato chopped and keep on frying for a minute.

Then add chopped capsicum and fry for a while.

Finally add in squeezed tamarind juice,bisibele bhath powder,jaggery,and keep stirring adding kobbari.

Let the mixture cook for a while till everything mixes well.

Add this masala to cooked Rice, togari belle and vegetables .

Add required amount of water to it and add salt and let it cook on medium flame.

Keep on stirring so that it does not burn at base.

Bisibele bhath should have thin consistency.

It usually thickens upon cooling.

 Bring it to boil and add the ghee  And fried cashews at the end and mix well.

Now bisibele bhath is ready  to serve.

Serve hot with mosaru bajji (raita),happala (papad) sandige.,chips or kara boondi or mixture.

Bisibele bath is one of the traditional and popular dish from Karnataka.it is also known as bisi bele huli Anna.

There are many versions of bisibele bhath, iam sharing the recipe usually prepared  in restaurants and south indian functions.

The traditional and authentic version does not call for onions .