Thursday, September 4, 2014

Brown lentil and Dalia BisiBeleBath

BisibeleBath is one of the most popular rice dishes in Karnataka. It is aromatic, warm and tasty one-pot meal loved by all age groups.

It has been a while since I started to pick on things to cook for Naveen trying not to put on anymore weight. When it comes to native dishes like Pulao, Bisibelebath, Puliogare, etc,.. it is hard to resist. He loves Rice dishes a lot and so do I. Yesterday, he came home saying he has a craving for a plate of piping hot Bisibelebath. I knew just what to do, so I replaced Toor Dal with brown lentils and white rice with Dalia (Broken wheat). Guess what? Bisibelebath was super yummy and satisfied the husband eminently.

It does not feel even a bit different from the normal bisibelebath and is a step more healthier with Dalia, Brown lentils and all the veggies added to it.

Nutritional Information  (Approx) (per serving)
Energy  199 Calories
Fat 7 %
Carbohydrates 11 %
Dietary Fiber 40 %
Sodium 38 %
Vitamin A 85 %
Vitamin C 58 %
Calcium  8 %
Iron  24 %
Protein 8.2 Grams
Sugar 6.9 Grams

Ingredients 
Mixed Vegetables 2 cups
Dalia/Broken wheat/Cracked wheat 1/2 cup
Brown lentil  3/4 cup
Turmeric powder 1/2 teaspoon
Water  4 cups

For Bisibelebath powder
Split peas/Chana dal 1 teaspoon
Toor Dal 1 teaspoon
Urad Dal 1/2 teaspoon
Cloves 2
Cinammon a small stick
Elaichi 1
Fenugreek seeds 1/2 teaspoon
Dhaniya/coriander seeds/Dhaniya powder 1 teaspoon
Cumin seeds/Jeera 1 teaspoon
Hing a pinch
Dry coconut/copra 1/2 cup
Red chillies 6 or 8

To temper
Coconut oil 2 teaspoons
Mustard seeds 1 teaspoon
Hing a pinch
red chillies 2


* Cook all the Veggies in a pot of water till they are half cooked.
* Wash and soak Dalia and Brown lentil for 30 minutes. Add turmeric powder, water and cook till the lentils are soft and mushy. It is easy to pressure cook the lentils and Dalia since it takes quite a while to cook otherwise.


* Fry all the ingredients under "For Bisibelebath powder" one by one in the order listed. Let them cool.
* Grind them to a fine powder without adding water.
* Transfer the powder to a bowl, add little water and mix well to make it a paste. This step will help the powder get mixed without any lumps.


* Mix cooked vegetables, lentil, dalia, masala, tamarind paste and salt. Bring it to boil.
* Meanwhile, heat oil in a pan, add mustard seeds and wait for it to splutter. Add hing and red chillies. Once the aroma starts to develop, add it to Bisibelebath.
* Remove Bisibelebath from heat, serve hot with raita and papads.


* You can fry chopped onion and peanuts with red chillies for extra flavor.
* Bisibelebath tastes best when topped with clarified butter/Ghee. 
* You can replace brown lentil with dal if you like.


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