Indian cuisine has an array of recipes featuring a combination of rice and dal (split pulses), called khichadi. From North to South and East to West, each region has its combinations of rice and dal to cook one. Khichadi is a “comfort” food, and simple and easy to cook. I cook many versions of khichadi. One khichadi is cooked by me every week.

Bisi Bele Bhaath from South India, Karnataka, where my grandmother comes from, has a special place in my kitchen. This tongue-tickling, spicy, sour, and very aromatic version of khichadi, surpasses all others. Plus, it has vegetables in it, so it becomes a one-pot meal by itself. A lassi or raita is not a must but makes a good accompaniment. Or some crispy roasted papad adds a crunchy note.

Most families make their masala mixture for Bisi Bele Bhaath. It has a lot of ingredients, so for those who shall cook it just once in a while, or those of us who live out of India, make it simple.  Mix (as given) good quality Sambhar masala and garam masala as a substitute. It works just so well! You will have to add the roasted coconut, sesame, and poppy seeds though on top. This adds to the Bisi Bele Bhaath an enticing nutty flavour.

Suggestion: Use any medium to long grain rice, but not Basmati rice or brown rice.

Depending on whether you use sambhar or curry powder, adjust the chilli to taste.

Serves 2. 1 cup=240 ml / 1 tbsp =15ml/ 1tsp=5 ml

Ingredients

Ingredients for Bisi Bele masala:
1 ½ tsp good quality curry powder or sambhar masala
¾ tsp garam masala
½ tsp each: chilli or paprika powder and turmeric powder
¼ tsp asafoetida powder (available in most Indian grocery shops/ online)
1 ½ tbsp each: sesame and white poppy seeds (out of India- use the European black poppyseed)
¼ cup dried desiccated coconut
Other ingredients:
½ cup tuvar dal (pidgeon pea split) - washed 2-3 times. If possible, soak in some warm water for 2-3 hours, to shorten the cooking time.
1 medium-sized onion, cut into large cubes
1 heaped cupfull of mixed vegetables (carrot cut in half moons, cauliflower florets, French or broad beans- cut 3 cm long)
3/4 cup rice (not Basmati)- wash 3 times, drain
3-4 cups hot water
3 tbsp tamarind pulp ( in hot water, soak a ball of tamarind the size of a large lemon, then squish with your fingers to extract the pulp)
1 tsp sea salt/ or to taste
A sprig of fresh curry leaves / 10 dried curry leaves
1 tbsp of Ghee or coconut oil to garnish
Optional: 1/4 cup split cashews fried in a tbsp of coconut oil- for garnish
Bisi Bele Bhaath: A delicious aromatic One-Pot meal.

Instructions

1.Heat a small frying pan, roast individually the sesame seeds till they start popping, and poppy seeds till fragrant. Remove each to a plate.
2.Then roast the desiccated coconut till light golden. Remove to a plate.
3.Grind these 3 ingredients together to a powder in a mortar & pestle or a small grinder.
4.In a medium size soup pan or saucepan, add the tuvar dal and 3 cups of water. Bring to a boil.
5.Lower heat, cover, and simmer for 15 minutes. The edges of the dal will be a bit transparent.
6.Add the onion and cut vegetables. Bring to a boil, cover and simmer for 10 minutes.
7.Add the washed rice, the spice powders, and salt. Cook covered till the rice is nearly cooked. 10 mins.
8. Add the seed and coconut powder, tamarind pulp and the curry leaves.
9.Adjust water if needed. Bisi Bele Bhaath should be cooked till moist and soft, (like a creamy risotto). Not lumpy and dry.
10.Cover and cook for about 3-5 minutes more.
11.Add the ghee or virgin coconut oil at the end to glaze. Eat warm.
12.If using, top with the fried Cashews as crunchy a garnish
13.TIP: Some families sauté the onion and vegetables in some oil with turmeric and salt, before adding to the dal.

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