Monday, March 22, 2010

bisibele bhat

Bisibele bhat or bisibele huli anna means bisi-means hot + bele -means dal + anna/bhat -means rice = hot dal rice,in other words its more or less like vegetable khichdi,it is one of the favourite and famous karanataka cuisine and i had never had a chance to have this dish till my marraige.My inlaws stay in Hubli,the second largest city of karnataka, though they are not kannadigars but automatically the taste of the state cusine started in their family long back,so it was but obvious after being a part of this family i had to learn some of the famous dishes and one of these are bisibele bhat,which i first tasted  when my mom in law made as it is one of my husbands long time favourite dish,i was really amused by this variety of rice dish and i soon took and saw the long process recipe.Today being sunday suddenly my husband reminded of this dish which he wanted to eat since long but never told about it,ususally he will never ask or demand for any thing whatever i prepare he will happily eat :P but he wished today and i immediately started making in my kitchen,the actual process is little long but since being weekend we had to go out so i invented this method still not hindering the actual taste.

ingredients :
1 cup rice
1/2 cup toor dal
3-4 tsp bisibele bhat pwd
1 tbsp jaggery
salt to taste
1tbsp ghee/oil
1 tsp mustard seeds
1/2 tsp asafoetida pwd
1/4 cup tamarind pulp
4-5 curry leaves
1/2 tsp turmeric pwd
1 cup chopped vegetables ( onions,carrots,peas,french beans,potato etc )
method :
Wash and soak dal and rice together.Heat oil in pressure cooker,add mustard seeds,let it splutter,add curry leaves,asafoetida pwd,tamarind pulp,jaggery and vegetables,add dal and rice together ,add bisibele bhat powder ,salt ,turmeric pwd and mix well.Add 7-8 cups of water and pressure cook.(i had taken 5-6 whistles on medium flame till the rice is ltl mushy ).This rice variety is usually in semi liquid form and  even after done,if required you can add enough hot water to make the desired consistency.The rice will get thickened after it cools down and so it will require some more water accordingly.Serve hot with khara boondi/pickles/raita/chips/farsan /papads etc.

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