Bisibelabath | Karnataka style Sambhar Rice

BISIBELABATH (43)

Bisibelabath is an authentic one-pot meal of South Indian cuisine originally from Karnataka and it is made with rice,  lentils, onion, tomato, mixed vegetables and tamarind juice and flavourful spices and seasonings. It is served as main course with accompaniments like raita and papad/ chips varieties (potato chips is the best combination). Come, let’s see how to make this healthy and tasty bisibelabath at home with easy method and step by step pictures.

Bisibelabath | Karnataka style Sambhar Rice

  • Difficulty: Medium
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Author: PRIYA SRINIVAS        Course: Lunch        Cuisine: South Indian/ Karnataka      Preparation time: 30 minutes     Cooking time: 30 minutes      Serves: 4

BISIBELABATH (68)

Ingredients

    For cooking rice and dal:

  • Rice – 1/3 cup
  • Toor dal- 1/3 cup
  • Water- 3 cups
  • For Extracting Tamarind juice

  • Tamarind- 1 large gooseberry sized ball
  • Water- 3/4 cup
  • Vegetables:

  • Small onion – 10 (peel and cut into half)
  • Large onion – 1 (peel and cut: same size as shallots)
  • Tomato – 2 (cut into cubes)
  • Coriander leaves – 2 tbsp (chop finely)
  • To chop n boil: 

  • Potato – 1 (cut into cubes)
  • Carrot – 1 (cut into half slices)
  • Beans- 12 (cut into strips)
  • Cauliflower – 1/4 (cut into small florets)
  • Green peas – 1/2 cup
  • For the Ground Masala:

  • Oil- 1 tsp
  • Kashmiri Red chilli – 7 (or) Red chilli – 4
  • Coriander seeds – 3 tsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Black pepper – 1/2 tsp
  • Fenugreek seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Asafoetida – 1/4 tsp
  • Cinnamon – 1/2 inch piece
  • Clove – 2
  • Cardamom – 1
  • Coconut – 4 tbsp
  • To temper:

  • Oil – 2 tbsp
  • Ghee – 2 tbsp
  • Mustard seeds- 1 tsp
  • Curry leaves – 1 sprig

Directions

    Preparation: Cut the mixed vegetables as directed, peel the small onions, cut the onion and tomato into cubes and finely chop coriander leaves and set aside.
  1. Dry roast the coconut in medium low flame until moisture is absorbed (do not brown the coconut). Remove it on plate. You can use fresh, dry or desiccated coconut.
  2. Add 1 tsp oil to the same pan and roast all the ingredients under “For the ground masala” till golden and allow to cool.
  3. Add the roasted spices along with coconut to a mixer jar and grind to a smooth thick paste by adding required water.
  4. Soak rice and toor dal in water for 30 minutes.
  5. Pressure cook the rice and dhal along with water for 5 whistles.
  6. Once done, take out from the cooker and mash well.
  7. To extract tamarind : Soak tamarind in hot water for 20 minutes and squeeze using your hands and extract the juice. Filter and set aside. Alternatively, you can add tamarind and water to a bowl and microwave for 30 seconds and extract the juice.
  8. Pressure cook potato, carrot, beans and peas with 1 cup water for 1 whistle.
  9. Microwave the cauliflower with half cup water and a pinch of turmeric for 5 minutes. Once it is cooked, add the cauliflower to the cooked vegetables, strain and discard the water.
  10. Heat oil and ghee in a pan and add mustard seeds and allow to crackle and add curry leaves.
  11. Add onion (small and large) and sauté till golden. Do not brown the onion.
  12. Add tomatoes along with salt and turmeric powder and allow to cook.
  13. Add the boiled vegetables along with the tamarind water and salt and bring to a boil.
  14. Add the ground masala and cook till raw smell leaves, for about 5 to 6 minutes.
  15. Add 1 cup water and the mashed rice and dal and mix well to break lumps and till it gets a smooth texture. Add more water if required.
  16. Close and cook for 4 to 5 minutes till desired consistency.
  17. Add coriander leaves and 2 tbsp ghee and mix well and switch off. Serve hot with potato chips, raita or any poriyal/ curry.

Notes

  • It tastes best when the rice and dal are cooked and mashed to give smooth consistency.
  • You can add any vegetable of your choice besides the ones mentioned.
  • Small onion adds great flavour, so do not skip it
  • Cinnamon, clove and cardamom are not used in regular sambhar but added in bisibelabath for the authentic Karnataka taste.
  • Add generous quantity of ghee for the taste and texture.
  • If the bisibelabath becomes dry while cooking, add little water to adjust consistency.
  • Use a large heavy bottomed vessel to prevent burning and spilling.
  • It has to be served hot, so warm it before serving

How to make Bisibelabath?

1. Preparation: Cut the mixed vegetables as directed, peel the small onions, cut the onion and tomato into cubes and finely chop coriander leaves and set aside.

2. Dry roast the coconut in medium low flame until moisture is absorbed (do not brown the coconut). Remove it on plate. You can use fresh, dry or desiccated coconut.

3. Add 1 tsp oil to the same pan and roast all the ingredients under “For the ground masala” till golden and allow to cool.

4. Add the roasted spices along with coconut to a mixer jar and grind to a smooth thick paste by adding required water.

5. Soak rice and toor dal in water for 30 minutes.

6. Pressure cook the rice and dhal along with water for 5 whistles.

7. Once done, take out from the cooker and mash well.

8. To extract tamarind : Soak tamarind in hot water for 20 minutes and squeeze using your hands and extract the juice. Filter and set aside. Alternatively, you can add tamarind and water to a bowl and microwave for 30 seconds and extract the juice.

9. Pressure cook potato, carrot, beans and peas with 1 cup water for 1 whistle. Microwave the cauliflower with half cup water and a pinch of turmeric for 5 minutes. Once it is cooked, add cauliflower to the cooked vegetables, strain and discard the water.

10. Heat oil and ghee in a pan and add mustard seeds and allow to crackle and add curry leaves.

11. Add onion (small and large) and sauté till golden. Do not brown the onion.

11. Add tomatoes along with salt and turmeric powder and allow to cook.

12. Add the boiled vegetables along with the tamarind water and salt and bring to a boil.

13. Add the ground masala and cook till raw smell leaves, for about 5 to 6 minutes.

14. Add 1/2 cup water and the mashed rice and dal and mix well to break lumps and till it gets a smooth texture. Add more water if required.

15. Close and cook for 4 to 5 minutes till desired consistency.

16. Add coriander leaves and 2 tbsp ghee and mix well and switch off. Serve hot with potato chips, raita or any poriyal/ curry. Delicious Bisibelabath is ready to eat!

BISIBELABATH (49)

BISIBELABATH (62)

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