Bise Bele Bhath/ Karnataka special - one pot meal

Didn't I tell you that I think Karnataka feels like my home state here....the reason being that my father's side of family belongs to a part which has now been moved to karnataka but more importantly the influence of the culture in my paternal household. All my 3 aunts hail from belgaum and my granny often spoke in kannada with all of them including my mom who understood the language. She felt at ease and probably assumed we don't follow their discussion. The food was greatly influenced and a great mix of both maharashtra and karnataka. You will find very unusual taste in the dishes. My version of bise bella bhaat is slightly different from the traditional one simply because like all traditional recipes this one has been made to suit the family's taste buds. I assume that there wont be the maharashtrian kanda lasun masala available at your places so giving a different version for all



 Ingredients
2 cups Basmati rice (you can use any rice of your choice)
1 cup mixed vetegables (brinjal, drumsticks, carrots, white pumpkin, bottle gourd, potato)
1 medium onion finely chopped
1 medium tomato finely chopped
3/4 cup Split pigeon peas/ tuvar dal
1 tbsp tamarind pulp
1 tspn red chilli powder
1 tspn turmeric powder
for masala
1 tbsp sambhar masala
1 tbsp dry coconut
1 tspn urad dal 
1 tspn sesame seeds

for tempering
2 tspn oil
1 tspn mustard seeds
1 sprig of fresh curry leaves
1 pinch of asafoetida

Method
1) Cook your dal in pressure cooker and set aside
2) Cook your mixed vegetables with 2 cups water in pressure cooker 1 whistle only
3) In a large non stick pan, heat oil.
4) Add mustard seeds. When they start crackling, add the curry leaves and asafoetida.
5) Add the onions and tomatoes. 
6) Add the dal, boiled vegetables.
7) In another pan, dry roast the sesame seeds and coconut individually. Grind this with the sambhar masala.
8) Add this to the dal. Saute
9) Next add turmeric and red chilli powder.
10) Add the rice and 2 cups water (assuming the water from dal and vegetables is still there in the pan. If not then add 3.5 cups water. 
11) Add the tamarind pulp and salt.
12) Cover and let it simmer until the rice is cooked.
13) This rice should be mushy and not grainy.

Serve it hot with a dollop of ghee and a curryleaves pudi./ kadi patta chutney



15 comments:

Nivedhanams Sowmya said...

so authentic and so delicious... good one:)

Kalyani said...

looks yum ! and nice to know ur patenral aunts were from Belgaum... !

vaishali sabnani said...

ah...same pinch Pradnya!..it surely looks wonderful with that spice spoon on display!

Srivalli said...

Nice reading about your ancestors Pradnya..and a recipe that's sounds interesting..recipes are all about adapting to our taste..

Priya Suresh said...

Wow, BBB everywhere, could stop drooling myself to this wonderful authentic dish.

Sapana Behl said...

Very nice and different BBB ...Lovely ! I am now thinking are u Aquarian...

Varadas Kitchen said...

Nice intro Pradnya and nice variation on the recipe. Drumsticks are a nice addition.

Gayathri Kumar said...

This is one of my fav dishes from KArnataka. You are tempting me so much...

Nalini's Kitchen said...

Comforting and delicious one pot meal....

Jayanthi Padmanabhan said...

with curry leaf podi.. that's a nice variation.. will try it next time

Harini-Jaya R said...

A variation to the traditional BBB ..Love it.

Pavani N said...

Love your version of bosi bele bath. It is such a comforting and delicious dish.

Archana Potdar said...

Hey Pradnya! Glad that your father is from Belgaum food in Dharwad and Belgaum is a mix of Karnataka n Maharashtra. They blend seamlessly. Delicious bisi bale want to make this now.

Usha said...

Even i made bbb for Karnataka. I like your version too. Wish I had drumsticks on hand when I made this bbb. Surely try it with drumsticks next time.

Padmajha PJ said...

Seeing so many BBB for karnataka!And this one is unique! Nice to read about your ancestry..

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