Steps to Make Homemade Bisi Bele Bath (south indian spiced khichadi)

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Steps to Prepare Award-winning Bisi Bele Bath (south indian spiced khichadi). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bisi Bele Bath (south indian spiced khichadi), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bisi Bele Bath (south indian spiced khichadi) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bisi Bele Bath (south indian spiced khichadi) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can have Bisi Bele Bath (south indian spiced khichadi) using 36 ingredients and 15 steps. Here is how you can achieve it.

#riceisthebest Bisi bele bhat is spiced rice based dish. This recipe is originate in Karnataka, bisi bele bath which translate to "hot lentil rice dish" in kannad language. It is said to have originated in mysore palace. From there it spread across the entire state.

Ingredients and spices that need to be Prepare to make Bisi Bele Bath (south indian spiced khichadi):

1. For bisi bele bhath powder
2. 4 tbs coriander seeds
3. 4 tbs chana daal
4. 1 tsp sesame seeds
5. 2 tbs urad daal
6. 10-15 byadagi red cilli
7. 1 tsp jeera
8. 1/2 tsp black pepper
9. 3 green cardamom
10. 1 inch long cinnamon stick
11. 3-4 cloves
12. 2 tsp poppy seeds
13. 1/4 tsp methi seeds
14. 10-12 curry leaves
15. 3 tsp dry coconut
16. 1/2 tsp asafoetida
17. For bhath
18. 1/2 cup sona masuri rice
19. 1/2 cup tuar daal
20. 1/4 cup green pea
21. 1/4 cup chopped french beans
22. 1 potato cut into cubes
23. 1 big carrot chopped
24. 1/2 cup kath gobhi
25. 1/2 cup onion
26. 2 tbs green coriander leaves
27. 1 tbs tamarind pulp
28. 1 tbs jaggery
29. 1 tbs freshly grated coconut
30. to taste salt
31. For seasoning
32. 1/2 tsp mustard seeds
33. 5-6 curry leaves
34. 2 dry red chillies
35. 10-15 cashews
36. 2 tbs ghee

Instructions to make to make Bisi Bele Bath (south indian spiced khichadi)

1. For bisi bele bath powder :Dry roast the coriander, cumin and fenugreek, chanadal, urad dal until they start turning fragrant. To the same dry roast sesame seeds, poppy seeds, curry leaves untill they become crispy, keep them aside
2. Further more in same pan dry roast cinnamon, clove, black pepper, Cardamom, till they become aromat keep them aside. Also dry roast red chillies, dry coconut, till it become golden, allow the spices to cool down. Grind them to a fine powder,add hing powder, mix well your bisi bele masala is ready, keep this powder in air tight container.
3. For bisi bele bhat: Wash and soak the rice for 30min. In the water
4. Add salt and keep on the stove top and cook the rice. No need to cover the pan with lid.
5. Simmer till the rice grain cooked well. Cover and keep it aside.
6. In Pressure cooker add rinsed tuar daal, turmeric powder and 2 cups water. Pressure cooker the daal for on hight flame for 8 to 10 whistle.once pressure cooker settle down on it's own, mash the dal and keep aside
7. In another pan, add chopped veggies, and peanuts, salt pour 2 cups of water and stir. Cover and allow the veggies to cook till they are tender and cooked well,yet retain their shape.
8. Now in cooker with mashed daal, add the cooked rice, then add cooked veggies along with it's stock.stir lighty.
9. Now add 1/2cup water, tamarind pulp, 1 tbs jaggery, mix everything well taking care rice grains do not break
10. In another bowl add 3 tbs bisi bele bhat masala (that we had made earlier) and 1/2 cup water mix well. Add this masala water mixture in the cooker,
11. Add grated coconut and salt. Stir well
12. Keep the cooker without the lid on stove top and simmer on the low flame for about 20 - 25 min. Add more water if required, keep on stirring offen, raw aroma of tamarind has to go away and all flavor should be blended well. Cover and keep aside once done.
13. Tempering bisi bele bath : in tadka pan heat ghee. Crackle the mustard seeds then temper the curry leaves,dry red chilli asafoetida, cashews.
14. Pour this tempering in the prepared bisi bele bath, stir and cover the cooker with lid for about 5 min. So that tempering flavors infused in the bisi bele bath.
15. Serve hot with khara bundi.

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