Bisi Bele Baaht

A wholesome, flavour-packed South Indian khichdi from Karnataka

Part 1: Bisi Bele Bath Powder (Homemade Masala)

Ingredients:

• Chana Dal – 4 tbsp

• Urad Dal – 4 tbsp

• Coriander Seeds – 8 tbsp

• Poppy Seeds – 2 tbsp

• Cumin Seeds – 2 tbsp

• Fenugreek Seeds – 1 tsp

• Whole Black Pepper – 2 tsp

• Bay Leaves – 4

• Cinnamon Stick – 5 inches

• Marathi Moggu (Kapok Buds) – 2 (optional, can substitute with cloves)

• Grated Dry Coconut – ¼ cup

• Byadgi Red Chillies – 30

• Asafoetida (Hing) – 1 tsp

• Oil – 1 tsp (for frying chillies)

Method:

1. Heat a pan. Lower the flame once hot.

2. Roast chana dal and urad dal on low until aromatic. Transfer to a bowl.

3. Roast coriander seeds on low heat until slightly darker and fragrant. Add to bowl.

4. Roast poppy seeds for 1–2 minutes. Add to bowl.

5. Roast cumin, fenugreek, pepper, bay leaves, cinnamon, and Marathi moggu. Transfer.

6. Roast grated coconut until golden. Add to bowl.

7. Add oil and roast red chillies gently without burning. Add to bowl.

8. Add hing to the bowl.

9. Let all ingredients cool completely. Grind into a fine powder.

10. Store in an airtight container (keeps for 2–3 months).

Part 2: Cooking Bisi Bele Bath

Ingredients:

For Pressure Cooking:

• Toor Dal – ¾ cup

• Sona Masoori Rice – 1 cup (or any small rice)

• Carrots – 2 medium, diced

• French Beans – 15, chopped

• Potatoes – 2 small, quartered

• Turmeric Powder – ¼ tsp

• Oil – 1 tsp

• Water – 5 cups

For Tempering:

• Ghee – 2 tbsp

• Cashews – 2 tbsp, halved

• Peanuts – 2 tbsp

• Mustard Seeds – 1 tsp

• Dry Red Chillies – 2–3

• Curry Leaves – 8–10

• Asafoetida – ¼ tsp

• Tomato – 1, diced

• Green Peas – ⅓ cup

• Capsicum – 1, diced

• Salt – to taste

Other:

• Tamarind – lemon-sized ball (soaked in hot water & strained)

• Jaggery – 2 tbsp

• Bisi Bele Bath Powder – 4 tbsp

• Hot Water – as needed

• Fresh Coriander – for garnish

• Optional Toppings – boondi, more ghee, cucumber raita, papad, chips

Method:

1. Pressure Cooking Base:

   • Wash dal and rice thoroughly.

   • Add dal, rice, carrots, beans, potatoes, turmeric, oil, and water into a pressure cooker.

   • Cook for 3–4 whistles. Let pressure release naturally.

   • Mash gently. Set aside.

2. Tempering & Cooking Veggies:

   • In a large pan, heat ghee. Fry cashews and peanuts until golden. Set aside.

   • In the same ghee, add mustard seeds, red chillies, curry leaves, and asafoetida.

   • Add tomatoes, peas, and salt. Cook till tomatoes are soft.

   • Add capsicum and cook for 1 minute.

3. Tamarind-Jaggery Mix:

   • Add tamarind water and jaggery to the pan. Cook for 2–3 mins till raw taste goes away.

4. Combine Everything:

   • Add the cooked dal-rice mix to the pan.

   • Adjust consistency with hot water.

   • Mix Bisi Bele Bath Powder with water to avoid lumps, then add to the pan.

   • Stir well and adjust salt and water. Cook for 2–3 mins more.

5. Final Touch:

   • Add fried nuts (save a few for garnish).

   • Garnish with fresh coriander.

   • Serve hot with boondi, cucumber raita, ghee, pickles, or papad.

Pro Tips:

• Use Byadgi chillies for vibrant color and mild heat.

• Add veggies like knol khol (navalkol) if in season.

• Always adjust the consistency to your liking—it should be like thick khichdi.

• Store the homemade powder for quick future meals.