Learn how to make Bisi Bele Bath at home with Anushruti only on Rajshri Food. Make Karnataka’s traditional & popular cuisine a part of your kitchen. Anushruti will show you how to make the hot lentil cooked with rice – popular known as Bisi Bele Bath! So watch & learn how to make Bisi Bele Bath in most easy and quick way only on Rajshri Food.
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Ingredients
4 tsp tamarind 250 ml (1 cup) water (to soak the tamarind)
For the rice: 220 gm (1 cup) rice (preferably short grain rice like sona masuri) 2 tsp ghee,
625 ml (2 ½ cups) water
For the dal: 160 gm (3/4 cup) red gram or pigeon peas (arhar or toor dal),
500 ml (2 cups) water,
½ tsp turmeric powder
For the vegetables: 15 to 20 French beans 2 carrots cut into cubes,
½ cup fresh peas,
500 ml (2 cups) water
For the spice paste- 2 tbsp channa dal,
2 tsp urad dal,
½ tsp ghee,
seeds of 2 cardamom pods,
4 cloves,
5 marathi moggu,
2 to 3 pieces of cinnamon,
¾ tsp pepper,
4 cloves,
¼ tsp nutmeg powder,
4 to 5 dry red chilies,
1 tsp poppy seeds,
4 tsp coriander seeds,
½ tsp cumin seeds,
3/4 tsp mustard seeds,
½ tsp methi seeds,
¼ tsp asafetida,
¼ tsp turmeric powder,
½ cup water to dissolve the paste after it is ground,
50 gm (1/2 cup) dry or dessicated coconut roasted,
3 ½ to 4 tsp salt or to taste
For the seasoning/tempering: 4 tbsp oil,
1 tsp mustard seeds,
1 sprig curry leaves,
½ tsp asafetida
For the garnish: 3 tbsp ghee,
3 tbsp cashews,
Additional water if required
Method
Clean the tamarind and dissolve it in 1 cup of warm water in a bowl for 30 minutes to 2 hours. After the tamarind is soaked, mash well with your hands or a whisk and then strain into a bowl or directly into a cooking pot. Rice Soak the rice in water for 15 to 20 minutes. Drain and cook with 2.5 cups of water and 2 tsp ghee. Dal Wash the dal in several changes of water and cook the dal with 2 cups water and ½ tsp turmeric powder. Vegetables In a pan put in the prepared vegetables along with 2 cups water and cook till done. Prepare the spice paste: In a small wok or pan, put in the channa dal and urad dal and roast until they turn golden brown, about 3 to 4 minutes. After they are roasted, keep aside for a few minutes. Into the same wok or pan, put in ½ a tsp of ghee and the rest of the spices, seeds of cardamom pods, cloves, marathi moggu, cinnamon, pepper, cloves, nutmeg powder, dry red chilies, poppy seeds, coriander seeds, cumin seeds, mustard seeds and roast on low heat until the spices change colour and the mustard begins to splutter. Stir in the methi or fenugreek seeds and roast for a minute more. Turn off the heat and stir in the asafetida and turmeric powders. Allow to cool and then grind to a fine powder along with the roasted dals. Roast ½ a cup of dry or dessicated coconut on low heat until it becomes golden brown. Allow to cool completely and then pulse or grind for a few seconds until the coconut turns to a fine powder. You need to be careful with this as over grinding can turn this into a paste Now that all the elements for the preparation are ready, it’s time to assemble everything together. In a large pan or wok, put in the oil for the seasoning and once the oil is hot, pop in the mustard seeds. Once the mustard seeds splutter, put in the curry leaves and the asafetida, turn down the heat and put in the tamarind pulp. Mix the ground spice powder with water and stir it into the tamarind pulp. the bisi bele bhath. Once it comes to a boil, put in the vegetables along with the cooking water, the cooked dal and mix everything together. Put in the rice, the salt and mix well and allow all the flavours to amalgamate. Adjust the consistency of water if required and just before turning off the heat, stir in the roasted and ground dry coconut. Turn off the heat. In a wok, put in the ghee for garnishing and once the ghee melts, stir in the cashews. Once the cashews are golden brown, turn off the heat and pour over the bisi bele bhath. Do not miss this step as it adds a lot of flavor and depth to this dish.
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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