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Kya Baat Hai! Let’s Make Bisibele Bath, Boss!

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Chef Curry Do’pyaza

Kya Baat Hai! Let’s Make Bisibele Bath, Boss!

Namaskara, friends! Kem chho? Sat Sri Akal! Chef Curry Do’pyaza here, ready to spice up your life with a dish that’s close to my heart: Bisibele Bath! This isn’t just food; it’s a warm hug in a bowl, bursting with flavour and tradition.

Bisibele Bath is more than just a recipe; it’s a celebration! You’ll often find this dish gracing tables during festivals like Sankranti, Ugadi, and even family get-togethers. It’s a comforting dish, especially during the cooler months when you crave something warm and hearty. In Karnataka, where this dish hails from, it’s a staple at weddings and other auspicious occasions.

A Little Trip Down Memory Lane

The story goes that Bisibele Bath originated in the Mysore Palace kitchens. The Maharaja’s cook, in a stroke of genius, decided to combine rice, lentils, vegetables, and a special spice blend into one glorious dish. And just like that, a legend was born! “Bisibele” means “hot lentil” in Kannada, and “bath” simply means “rice dish.”

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 45 minutes

What You’ll Need (Ingredients):

  • 1 cup Sona Masuri Rice (Chawal)
  • ½ cup Toor Dal (Arhar Dal/Split Pigeon Peas)
  • 3 cups Mixed Vegetables (Gajar, Beans, Batani, Aloo) – Carrot, Beans, Peas, Potato, chopped into small pieces
  • 1 medium Onion (Pyaaz), chopped
  • 1 Tomato (Tamatar), chopped
  • 1 tbsp Bisibele Bath Masala Powder (easily available in Indian stores or online)
  • 1 tsp Turmeric Powder (Haldi)
  • 1 tsp Red Chili Powder (Lal Mirch)
  • 1 tbsp Tamarind Paste (Imli)
  • 2 tbsp Ghee (Clarified Butter)
  • 1 tsp Mustard Seeds (Rai)
  • 1 tsp Cumin Seeds (Jeera)
  • A pinch of Asafoetida (Hing)
  • Few Curry Leaves (Kadi Patta)
  • Salt to taste (Namak)
  • Fresh Coriander Leaves (Hara Dhaniya) for garnish

Step-by-Step Instructions:

  1. Wash and Soak: Wash the rice and dal together and soak them in water for about 30 minutes. This helps them cook evenly.
  2. Cook the Rice and Dal: In a pressure cooker or pot, add the soaked rice and dal along with 4 cups of water. Add a pinch of turmeric powder and cook until the rice and dal are soft and mushy. If using a pressure cooker, cook for 3-4 whistles.
  3. Sauté the Vegetables: While the rice and dal are cooking, heat ghee in a large pot or pan. Add mustard seeds, cumin seeds, and asafoetida. Once the mustard seeds start to splutter, add curry leaves.
  4. Add Onions and Tomatoes: Add the chopped onions and sauté until they turn light golden brown. Then, add the chopped tomatoes and cook until they become soft and pulpy.
  5. Add Vegetables: Add all the chopped mixed vegetables to the pot and sauté for 5-7 minutes.
  6. Spice It Up: Add turmeric powder, red chili powder, and Bisibele Bath masala powder. Mix well and cook for another 2-3 minutes, ensuring the spices don’t burn.
  7. Combine Everything: Add the cooked rice and dal mixture to the pot with the vegetables. Mix well.
  8. Tamarind Time: Add the tamarind paste and salt to taste. Mix well and add water if needed to adjust the consistency. Bisibele Bath should be slightly thick and porridge-like.
  9. Simmer and Serve: Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally. This allows all the flavours to meld together beautifully.
  10. Garnish and Enjoy: Garnish with fresh coriander leaves and serve hot!

Chef Curry’s Top Tips:

  • The Masala is Key: The Bisibele Bath masala is the heart of this dish. Use a good quality masala for the best flavour. You can even make your own at home for a truly authentic taste!
  • Vegetable Variety: Don’t be afraid to experiment with different vegetables! Drumsticks, eggplant, and even radish work wonderfully in this dish.
  • Consistency is King: Adjust the water to achieve the perfect consistency. It should be thick but still easily spoonable.

Different Ways to Cook Bisibele Bath:

  • Pressure Cooker: The quickest and easiest method! Follow the steps above for cooking the rice and dal in the pressure cooker.
  • Stovetop: If you don’t have a pressure cooker, you can cook the rice and dal in a regular pot on the stovetop. Just make sure to keep an eye on the water level and stir occasionally.
  • Slow Cooker/Crockpot: For a hands-off approach, you can cook Bisibele Bath in a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • Induction Stove: Works exactly the same as a gas stove.
  • Microwave, Oven, Air Fryer, Fast Cooker: Not recommended for this recipe.

Nutritional Information (Approximate per serving):

  • Calories: 350-400
  • Protein: 15-20g
  • Carbohydrates: 60-70g
  • Fat: 10-15g

Serving Suggestions:

  • Serve hot with a dollop of ghee on top.
  • Pair it with raita (yogurt dip) or papadums for a complete meal.
  • A side of potato chips or boondi is a classic accompaniment.

Now It’s Your Turn!

Go ahead, give this recipe a try! It’s easier than you think, and the results are absolutely delicious. Make it for your family, your friends, or even just for yourself. Share the joy of Bisibele Bath! I’m confident you’ll love it.