Besi beli bhaat is a traditional South Indian dish that originates from the state of Karnataka. The term "bisi bele bath" translates to "hot lentil rice" in the Kannada language, reflecting its main ingredients and serving temperature. The dish is renowned for its unique blend of rice, lentils, and vegetables, cooked together with a distinctive spice mix.
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Ingredients
2 Tbsp Whole Coriander Seeds
1 Tsp Cumin Seeds
6 Dry Red Chilli Powder
1 Tsp Skinned Split Black Gram
1 Tbsp Bengal Gram
4-5 Clove
½ Tsp Fenugreek Seeds
½ Tsp Sesame Seeds
½ Tsp Poppy Seeds
1 Inch Cinnamon Stick
1 Tsp Asafoetida
5-10 Curry Leaves
¼ Cup Fresh Coconut grated
Water as Required
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Skinned Split Black Gram
1 Tsp Bengal Gram
1 Tsp Asafoetida
7-8 Curry Leaves
1 Onion chopped
2 Tomato chopped
Salt to Taste
1 Cup Shallots
1 Potato boiled and cut into cubes
½ Capsicum diced
½ Carrot boiled and cut into cubes
1 Cup Peas boiled
1 Cup Beans chopped
3 Tbsp Tamarind Paste
1 Tbsp Jaggery Powder
¾ Cup Pigeon Peas boiled
1 ½ Cup Water
1 Cup Parliament Daily Delight Basmati Rice boiled
1 Tbsp Ghee
1 Tsp Asafoetida
4 Dry Red chilli
1 Tsp Mustard Seeds
2 Tbsp Cashewnuts
9-10 Curry Leaves
Method :-
1. Place a kadai on medium flame and dry roast the coriander seeds, cumin seeds, dried red chilies, skinned split black gram, Bengal gram, clove, fenugreek seeds, sesame seeds, poppy seeds, cinnamon stick and asafoetida until they turn golden brown and fragrant.
2. Add curry leaves and let them splutter.
3. Allow the roasted ingredients to cool, then grind them along with the grated fresh coconut into a smooth paste using a little water.
4. Place a kadai on medium flame and heat the oil. Add mustard seeds, skinned split black gram, Bengal gram, asafoetida and curry leaves let them splutter & sauté well.
5. Now add chopped onion and sauté for 2 minutes.
6. Add chopped tomato and salt mix well and sauté for 4-5 minutes.
7. Now add grinded paste and mix well and sauté for 4-5 minutes.
8. Add shallots, boiled potato, diced capsicum, boiled carrot, boiled peas and boiled beans and mix well.
9. Now add tamarind paste and jaggrey powder mix well.
10. Add boiled pigeon peas and water mix well.
11. Now add boiled Parliament Daily Delight Basmati Rice and mix well.
12. Place a pan on medium flame and heat ghee. Add asafoetida, dry red chilli, mustard seeds and Cashewnuts fry until they brown.
13. Switch off the flame and add curry leaves let them splutter.
14. Side out the besi beli bhaat in a bowl and pour tadka on it.
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4 окт 2024
