Bisi Bele Bath

Bisibele Bath is a very popular dish from Karnataka. I lived in Bangalore for 2 years and learnt this dish from my neighbour aunty.
This is a 2-step process. One is making the powder and then making the Bisibele Bath.
The powder can be either made at home or even bought ready made from the Indian Grocery Store.

Ingredients:

For Bisibele Bath Powder:

• Channa Dal - 2tsp
• Urad Dal - 1 tsp
• Cinnamom Stick ( Dalchini ) - 3 one inch pieces
• Cloves - 5
• Cardamom- 2
• Peppercorns - 6-8
• Methi seeds - 6-8
• Coriander seeds - 2tbsp
• White Poppy Seeds ( Khus Khus ) - 1/4 tsp
• Cumin Seeds - 1 tsp
• Whole Red Chillies - 3-5 or to taste
• Curry Leaves - 1 springs

For Bisibele Bath:

• Toor Dal - 3/4 cup
• Rice - 3/4 cup ( Sona Masoori )
• Mixed Diced Vegetables - 2-3 cups ( typically, carrots, green beans, bell pepper, peas, potatoes)
• Onion - 1
• Tomato - 1
• Dry Coconut - 1/4 cup ( grated )
• Mustard Seeds - 1/2 tsp
• Oil - 2 tbsp
• Tamarind Pulp - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Hing - a pinch
• Peanuts or Cashews - 8-10
• Salt - to taste

Directions: 

For making the powder: 

• In a pan, dry roast all the ingredients ( except khus khus and methi seeds )mentioned under the list of Powder, on low-med heat.
• Keep stirring making sure , none of the ingredients are burnt. Roast till they turn reddish brown and are aromatic. Now add khus khus and methi seeds and roast. These roast fast, so you can add in the end to avoid burning.
• Let it cool and then grind it into fine powder. Keep aside. You can even make it in large quantity and save it in an air tight container.

For making the Bisibele Bath: 

• Wash and soak rice and dal separately for 10 min.
• In a pressure cooker cook dal with 2 cups of water and turmeric powder; and cook rice in a rice cooker. If you have seperator pans for the pressure cooker, you can cook them both in the same cooker in separate containers.
• Cook the diced vegetables in a pot with just enough water . Add salt to it. Cook till the vegetables are tender yet not mushy.
• In a heavy bottom pot, heat oil and saute chopped onions.
• Add chopped tomatoes and cook for another minute.
• Now add the cooked vegetables ( along with the water they were boiled in ), cooked dal, salt, tamarind pulp and bring it to boil.
• Add cooked rice to this and mix well. You can adjust water according to the desired consistency.
• Now take the ground powder and add little water, say 2 tbsp and make a paste with no lumps.
• Add this paste into the bisi bele bath. Also add dry coconut powder. Mix well.
• Now for tempering, add ghee or oil in a small pan, splutter mustard seeds, then add peanuts or cashews and fry till golden. Add hing and curry leaves. Pour this tempering over the hot bisibele bath.
• Serve with potato chips and curd.