USHASRIKUMAR'S COOKSPACE AND MORE...: BISI BELE BHAATH

BISI BELE HULI ANNA.....IS A FAMOUS DISH FROM KARNATAKA....

THE NAME OF THE DISH ITSELF SAYS WHAT IT IS ALL ABOUT...

BISE -HOT

BELE -DHAL (LENTILS)

HULI -TAMARIND

ANNA - COOKED RICE

SO, WE NOW KNOW IT IS SIMPLE HOT COOKED RICE AND DHAL WITH

A DASH OF TAMARIND ...( OF COURSE IT HAS VEGGIES AND SPICES ROLLED INTO IT...)

THOUGH YOU CAN ROUGHLY CLASSIFY IT AS SAMBAR RICE ,

IT IS SLIGHTLY DIFFERENT FROM THE REGULAR SAMBAR RICE OF SOUTH INDIA...

IT IS A STAR IN ANY SOUTH INDIAN DINNER...

IN FACT, THIS DISH IS VIRTUALLY A MEAL IN A DISH - PACKED WITH ALL THE

NUTRIENTS LIKE CARBOHYDRATES, PROTIENS,VITAMINS,MINERALS,FAT ETC.

INGREDIENTS

RAW RICE -1 CUP
TOOR DHAL - 1/2 CUP
TAMARIND - A 1 INCH DIAMETER BALL
SHALLOTS (SAMBAR ONIONS) - 10-15
CARROTS/BEANS/CAULIFLOWER(CHOPPED)-1 -1 1/2 CUPS
POTATO - 1(SMALL)
GREEN PEAS - I TABLESPOON
TOMATOES (CHOPPED) -2
FRIED PEANUTS - 1 TABLESPOON
FRIED CASHEW NUTS - 8 - 10

FOR THE MASALA

GRATED COCONUT - 1/4 CUP
CHANNA DHAL - 1 TEASPOON
DRY CHILLIES -6-7
CORIANDER SEEDS 1 1/2 TEASPOON
SAUNF -1 TEASPOON
ELAICHI -3
CINNAMON - 1 " PIECE
CLOVES -3

SEASONINGS

TURMERIC POWDER - 1/4 TEASPOON
ASAFOETIDA POWDER - LITTLE
CURRY LEAVES -FEW
CORIANDER LEAVES -FEW
MUSTARD SEEDS -1/4 TEASPOON
SALT TO TASTE
JAGGERY
OIL FOR SEASONING

METHOD

CLEAN THE RICE AND TOOR DHAL.PRESSURE COOK THEM TOGETHER WITH 5 CUPS OF WATER.
EXTRACT A THICK PULP FROM THE TAMARIND SOAKED IN WATER.
FRY ALL THE MASALA INGREDIENTS EXCEPT THE COCONUT IN OIL TILL DONE.
ADD COCONUT TO THE FRIED INGREDIENTS AND GRIND TO A PASTE WITH A LITTLE WATER.
BOIL THE CHOPPED VEGETABLES.
FRY THE SHALLOTS IN A LITTLE OIL.ADD THE TOMATOES AND FRY FOR A MINUTE.
ADD THE TAMARIND EXTRACT ,SALT AND TURMERIC TO THE FRIED ONIONS.
ADD THE COOKED VEGETABLES AND ENOUGH WATER AND BOIL WELL TILL THE RAW SMELL OF THE TAMARIND GOES OFF.
ADD THE GROUND MASALA. BOIL WELL.ADD THE JAGGERY.MIX WELL.
MASH THE BOILED RICE AND DHAL. ADD THE COOKED MIXTURE TO THE RICE AND MIX WELL.
ADD THE FRIED PEANUTS AND CASHEWNUTS.
GARNISH WITH CURRY LEAVES AND CORIANDER LEAVES.
SEASON WITH MUSTARD SEEDS SPLUTTERED IN HOT OIL OR GHEE.