Bisi Bele Bhath
This classic dish from Karnataka is a nutritious, one-pot meal that translates literally to “hot lentil rice.” It is a beautiful symphony of spicy, tangy, and sweet notes, made even more flavorful with the addition of Bhoj Masale.
Ingredients
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For the Rice & Dal Base:
* 1 cup Tuvar dal (soaked for 2 hours)
* 1 cup Rice (soaked for 2 hours)
* 1.5 cups Mixed vegetables (carrots, beans, peas, and potatoes)
* 1.5 tsp Bhoj Masale Turmeric Powder
* Salt to taste
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For the Homemade Masala Powder:
* 2 tbsp Oil
* 1 tbsp Chana dal
* 1 tbsp Urad dal
* 1 tsp Whole fenugreek seeds (methi)
* 2 tsp Whole coriander seeds
* 4 Dried red chillies
* 4 Cloves
* 1 small piece Cinnamon stick
* 1/4 cup Shredded dry coconut
* 1 tsp Poppy seeds (optional)
* 1 tsp Bhoj Magic Masala
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For the Tempering & Assembly:
* 2 tbsp Oil
* 1.5 tsp Mustard seeds
* 1 tsp Urad dal
* 1/2 tsp Whole fenugreek seeds
* 1 Dry red chili
* A few Curry leaves
* 1/2 tsp Hing (Asafoetida)
* Handful of Cashews
* 10-12 Small onions (shallots)
* 1/4 cup Tamarind water
* A small piece of Jaggery
* Fresh coriander for garnish
* Warm water (to adjust consistency)
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Preparation Steps
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1. Cooking the Base
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In a pressure cooker, combine the soaked tuvar dal, soaked rice, mixed vegetables, salt, and Bhoj Masale Turmeric Powder. Add enough water and pressure cook on medium flame for 3–4 whistles until the dal and rice are very soft.
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2. Preparing the Fresh Masala
1. Heat 2 tbsp oil in a pan. Add chana dal and urad dal; sauté until they turn pink.
2. Add fenugreek seeds, coriander seeds, red chillies, cloves, and cinnamon. Fry on medium flame for 5 minutes.
3. Reduce heat to low and add the dry coconut and poppy seeds. Fry until the coconut turns golden.
4. Once cooled, transfer the mixture to a blender, add Bhoj Magic Masala, and grind into a fine powder.
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3. The Final Tempering
1. In a large kadai, heat 2 tbsp oil. Add mustard seeds, urad dal, fenugreek seeds, red chili, and curry leaves.
2. Once they crackle, add hing, cashews, small onions, and a pinch of salt. Sauté for 7–8 minutes until the onions are soft.
3. Stir in 2 tbsp of your prepared masala powder, the tamarind water, and jaggery. Bring this mixture to a boil.
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4. Combining Everything
Add the cooked rice and dal mixture to the kadai. Mix thoroughly so the masalas are well incorporated. If the mixture is too thick, add warm water to reach a porridge-like consistency. Turn off the heat and garnish with fresh coriander.
Serve hot with a dollop of ghee and khara boondi or papad!
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