Bisi Bhele Bhat

Rice and dal cooked together , also known as khichari, has innumerable variations. Each region of India boasts of its own version . Bisi Bhele Bhat is from Karnataka. A beautiful  spicy and tangy combination of Tur dal, rice and vegetables , is perfect for winter afternoons. Tastes best when served hot with a dollop of ghee/ clarified butter , accompanied with yogurt and fried appalams( Crispies ).

Ingredients : for bissi bele bhat

Rice.                                          3/4 cup 150 gms

Tur dal.                                      1/4 cup. 50 gms

 Beans                                       60 gms

Carrot                                        1 large / 100 gms

Cauliflower.                               A few florets

Green peas ( frozen or fresh)      75 gms / 1/2 cup

Tomatoes.                                  2 large / 215 gms. Finely chopped

Salt to taste

Sambar pd                                 6 tsp

Red chilly pd                              1  1/2 tsp

Turmeric pd                               1/2 tsp

Tamarind paste.                         4 -5 tbsp

water.                                        1000ml+250ml

Tempering

Ghee / clarified butter               3 tbsp

Mustard seeds                             1 tsp

Curry leaves                               8 -10

Asafoetida                                  a pinch

 whole red chillies                      1

Cashew pieces                            1/4 cup

Peanuts                                      1/4 cup

Garnishing :

Coriander                                    2 tbsp chopped

Ghee / clarifired butter               As per taste

Method:

1. Wash and soak dal and rice for half an hour.
2. Pressure cook  for 4 whistles with 1000ml. Water, all ingredients mentioned under bissi bele bhat except tamarind paste.
3. When pressure drops , open the cooker add tamarind paste and 250 ml *water. Mix well.
4. Taste and adjust salt. You can add more tamarind paste if you like it tangier.
5. At this time bhat should be mushy and not very thick , if not give one more pressure.

Tempering :

1. Heat ghee/clarified butter in a pan.
2. Add all ingredients mentioned under tempering , in the order in which they are given.
3. When peanuts and cashew nuts start browning , pour the tempering over the bhat. Mix well
4. Garnish with chopped coriander.
5. Serve hot with a dollop of ghee/ clarified butter.

Note:  add more water if bhat is too thick . It tastes better when not thick .