Brown Rice Bisi Bele Bath (Rice-Lentil Porridge - Karnataka style)

          This is a traditional rice & lentil dish / porridge / khichdi from the South Indian state of Karnataka. It is very nutritious and healthy as it has the goodness of mixed veggies, lentils and rice. It is commonly prepared in every household and is generally enjoyed for breakfast. So it is a balanced first meal of the day. However it can also be served for lunch / dinner.

          I have used brown rice in this recipe, but it is purely optional. The taste and the flavour of this dish comes from the special homemade Bisi Bele Bath masala and the tempering that is poured on the end product. It is a one-pot meal which is relished with papad / chips and any pickle of your choice. So check out the step by step pictorial recipe to prepare it.

          This one-pot wonder is just perfect when you want something quick and easy to prepare.

There are various methods of preparing it. Some prefer to pressure cook the rice and dal at one go. 

          Others cook them separately and then incorporate it with the boiled veggies, ground spice mix, followed by the tempering. You can also add any veggies of your choice and those that are easily available in your kitchen. 

          Any leftover rice and boiled lentil can be quickly turned into this flavorful rice preparation, to be relished as a comfort meal with papad and pickles. 

• 1 cup brown rice
• 1/2 cup tuvar dal (pigeon pea lentil)
• 2 tbsp. oil
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1-2 green chilies, chopped
• 2 tbsp. peanuts / cashew nuts
• 1 tomato, chopped
• 2 cups chopped veggies (beans, carrots, peas, eggplants, potatoes, etc.)
• 3-4 tbsp. bisi bele bath masala (Recipe given below)
• salt to taste
• 1/2 cup tamarind pulp

Tempering - 

• 1 tbsp. ghee
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 dry red chili
• 1 tsp. coriander leaves to garnish
• extra ghee to serve 

           Soak the rice and tuvar dal for an hour. Pressure cook the dal in 1 cup water for 4-5 whistles. Keep aside. Cook the brown rice in enough water till done. Drain and keep aside. 

          Add 1 cup water to the veggies and pressure cook for one whistle. Heat 1 tbsp. oil and sauté the eggplants till light brown. Drain and keep aside. 

         Add 1 tbsp. oil and fry the onion, ginger, curry leaves and green chilies till light brown. Add the chopped tomatoes and peanuts. Cook, covered, till it is mashed.

          Now add the boiled dal, followed by the cooked rice, boiled veggies, sautéed eggplant, tamarind pulp, ground spice powder and salt. Simmer for 5-10 minutes on a low flame.

          Adjust the water. The consistency should be that of khichdi / porridge. When done, transfer to a serving dish.

          For the tempering - Heat the ghee in a pan and temper with dry red chili and mustard seeds. After it stops spluttering add curry leaves and sauté for a few seconds. 

          Switch off the flame and pour this tempering over the prepared Bisi Bele Bath. Garnish with coriander leaves and drizzle some ghee. Serve hot with papad / chips and pickle.

Bisi Bele Bath Masala (Spice Mix)

• 6-7 dry red chilies
• 2 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1/2 tsp. fenugreek seeds
• 1 tsp. mustard seeds
• 2 tbsp. desiccated coconut
• 2 tbsp. urad dal (split black gram)
• 2 tbsp. chana dal (Bengal Gram)
• 2" cinnamon stick
• 5-6 green cardamoms
• 8-10 cloves
• pinch of salt

          In a pan dry roast all the above mentioned ingredients for 1-2 minutes or till you get a nice aroma. Switch off the flame and keep stirring for another minute.

          Transfer to a plate and allow it to cool. Then grind to a fine powder and store in an air tight container.

                 Dry roast all the mentioned ingredients till you get a nice aroma. When cool,

                 grind to a fine powder & store in an air tight container.

                          Cook the brown rice in enough water till done. Drain & keep aside. 

Pressure cook the dal in 1 cup water for 4-5 whistles. 

                            Add 1 cup water to the veggies and pressure cook for one whistle.

                    Heat 1 tbsp. oil & sauté the eggplants till light brown. Drain & keep aside. 

Add 1 tbsp. oil & fry onion, ginger, curry leaves & green chilies till light brown.

 Add chopped tomatoes & peanuts. Cook, covered till it is mashed.

                                 Add the boiled dal, followed by the cooked rice, 

                                  boiled veggies, sautéed eggplants

                                  ground spice powder, 

                              salt & tamarind pulp. Simmer for 5-10 minutes on a low flame.

                       Heat the ghee in a pan & temper with dry red chili & mustard seeds.

                       After it stops spluttering add curry leaves & sauté for a few seconds. 

          

                                  Pour this tempering over the prepared Bisi Bele Bath.

                    Garnish with coriander leaves & ghee. Serve with papad / chips & pickle.