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Bisi Bele Baath

23 Jun

Bisi bele Huli Anna


Raw Rice 2 cups
Toor Dal 2 cups
Tamarind 2 inch sized ball
Potatoes 2
Onion 2
Tomatoes 4
Fresh Peas (shelled) 1/4 cup (optional)
Coconut 1 tbsp (optional)
Salt to taste


Coriander Seeds 2 tbsps
Whole Dried Red Chiles 8 – 10
Chana Dal 1 tsp
Urad Dal 1 tsp
Fenugreek Seeds 1/2 tsp
Cinnamon 2 inch stick
Garlic 5 – 8 pods
Poppy Seeds / Khus Khus 1 tsp
Oil 1 tsp


Chana Dal 1 tsp
Urad Dal 1 tsp
Mustard Seeds 1 tsp
Asafoetida a big pinch
Curry Leaves 8
Ghee 1 tbsp

Method of preparation:

Peel and finely chop onion.
Wash and chop tomato.
Peel and finely chop potato.
Soak tamarind in a cup of water for few minutes and extract all the pulp.

Wash dal under water and pressure cook in 4 cups of water for 3 whistles.
Once cooked, thoroughly mash the cooked dal and keep aside.
Wash rice under water and pressure cook in 4 cups of water for 3 whistles.

Heat oil in a pan, lightly roast all masala ingredients one after another and keep aside.
Once cooled, grind all the roasted masala ingredients into fine powder using a spice grinder.

Heat oil in a deep vessel, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion, tomato, potato and fresh peas (if using).
Sprinkle water if necessary and cook covered until all the vegetables are thoroughly cooked.
Then add tamarind pulp, mashed dal, finely ground masala powder and 2 – 4 cups of water.
Bring dal to a boil, add cooked rice and salt.
Mix thoroughly and cook the whole mixture on low flame for 10 minutes.
Serve hot with fine boondi or potato chips.

Notes: Make sure all the ingredients are thoroughly cooked and the masala ingredients are perfectly roasted.