Bisibelele Bath

Share
4 Ratings
2 Reviews
Print
Recipe By Vahchef
40 m
2 servings
21 Cals

Chicken 65 Style Biryani

This chicken 65 biriyani makes an excellent meal for a party get together, family get tog...

Chettinad Style Potato Sambal With Kiri Rice

Hotness of the sambal served with plain Kiribath a traditional srilankan coconut milk ric...

Poha Pulihora Puli Aval

This is a south indian breakfast recipe. Poha or Atukulu or Rice flakes is used widely in...

Schezwan Fried Rice

Schezwan Fried Rice is an Indo Chinese dish which is very easy and quick to prepare at ho...

Green Leaves Pulav

Green leaves pulao is a flavorful pulao, easy to make, instant rice dish to serve with on...

Gurda Kapoora Biryani

Gurda Kapoora Biryani is a special meat dish originated from from Lahore in Punjab....

Bisibelele Bath Recipe, ?Tameta Sabji, How To Make Bisibelele Bath Recipe

Name: BISIBELELE BATH
Prep time: 15 min
Cook time: 25 min
Total time: 25 min
Yield: 2

A classic dish from the state of Karnataka made to combination of rice, toor dal, vegetables and freshly ground spices mixed and cooked together. It is a very healthy and nutritious dish.

About Recipe

Tametokai koora, Takkali pazham Kuzhambu, Toamaatar torkari

How to make BISIBELELE BATH

(4 ratings)

2 reviews so far

Prep time
15 mins

Cook time
25 mins

Total time
40 mins

Author : Vahchef
Main Ingredient : Tomatoes

Servings : 2 persons
Published date : January 30, 2019

Ingredients used in BISIBELELE BATH
• Byadgi chilli - 4 numbers.
• Coriander seeds - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Chana dal - 1/2 cup.
• Cumin seeds - 1/2 tea spoon.
• Kapok - 2 numbers.
• Bay leaves - 1 number.
• Cinnamon - 2 sticks.
• Cloves - 4 numbers.
• Peppercorn - 1/2 tea spoon.
• Fenugreek seeds - 1/2 tea spoon.
• Curry leaves - 4 springs.
• Desiccated coconut - 1 cup.
• Mustard seeds - 1/2 tea spoon.
• Shallots(onion) - 1/2 cup.
• Toor dal - 1 cup.
• Turmeric powder - 1/2 tea spoon.
• Carrot(pieces) - 1/2 cup.
• Pumpkin(pieces) - 1 cup.
• Brinjal(pieces) - 1/2 cup.
• Rice(soaked) - 1 cup.
• Water - 3 cup.
• Salt - to taste.
• Drumstick - 2 numbers.
• Tomato(chopped) - 3 numbers.
• Green peas - 1/2 cup.
• Tamarind pulp - 1/2 cup.
• Coconut milk - 1/2 cup.
• Ghee - 3 teaspoons.
• Cashew nuts - 2 teaspoons.
• Asafoetida - 1 pinch.
• Coriander leaves - 1/2 bunch.
• Oil - 1/4 cup.
Method:
Take a pan and add red chillies, coriander seeds, urad dal, chana dal, cumin seeds, kapok, bay leaf, cinnamon, cloves, peppercorns, fenugreek seeds and saute it for 2 minutes. Later add curry leaves, coconut powder and cook it until it turn to golden in colour, now transfer into blender and make powder and keep it aside. Place a pressure cooker on stove and add oil, mustard seeds, shallots, curry leaves, toor dal and saute it for few minute. Later add turmeric powder, carrot, pumpkin pieces, brinjal, rice, water, salt, drumstick, tomatoes and cook it for 7-8 whistle. Now add green peas, above masala powder, tamarind pulp, little water and cook it for 15 minutes on a slow flame along with coconut milk. For tempering heat ghee in a pan and add cashew nuts, curry leaves, asafoetida, coriander leaves and switch off the flame. Finally transfer this tempering to above bisi bele bath. *Now bisi bele bath is ready to serve*