This traditional delicacy of Karnataka is a flavoursome twist of spice and rice. This satiating recipe can be quite irresistible when served hot with a spoon full of ghee, fried papad, and cold raita. If you are a proto-maniac(Protien+Maniac) you can improvise by adding legumes like field beans, peas, kidney beans, or others of your choice.
For The Bhat Masala
1 tbsp coconut oil or any other oil of choice
1 tbsp split Bengal gram (chana dal)
1 tbsp split black lentils (urad dal)
12 mm ( 1/2”) piece cinnamon (dalchini) (optional)
1/4 cup grated dry coconut
5 whole dry Kashmiri red chilli flakes
2 tbsp coriander seeds (dhania ke beej)
Ingredients For Rice
1/2 cup Toor dal (arhar dal), soaked for an hour, and drained.
2 tsp coconut oil or any other refined oil
1/2 tsp turmeric powder (haldi)
salt to taste
1 cup raw rice (chawal)
1/4 cup finely chopped french beans
1/4 cup finely chopped carrots (Gajar)
1/2 cup finely chopped potatoes (fansi)
1/2 cup finely chopped Capsicum (Shimla mirch)
1/4 cup shallots (spring onions)
1 Drumsticks (saragavo) cut in small pieces
5 to 7 Curry leaves (Kadi-patta)
2 tbsp tamrind pulp (imli)
1 tbsp Ghee for serving
For the masala
- Heat oil in a pan, add all ingredients and sauté for 4 to 5 minutes or till they turn golden brown in colour, while stirring continuously on a slow flame.
- When cool, grind it to a fine powder in a mixer. Keep it aside.
For the Rice
- Wash your Rice and soak for about 2 hours. Drain and keep it aside.
- Combine the Toor dal with Oil, Turmeric powder, Salt, and 6 cups of water in a deep pan and mix well. Cover it and cook on a medium flame for 10 to 12 minutes.
- Add the Rice with French beans, Carrots, Potatoes, Capsicum, Shallots, and Drumsticks. Mix it well, cover it and cook on a medium flame for 10 to 12 minutes or till the rice and dal are soft and slightly over cooked.
- Add the prepared masala with curry leaves and tamarind pulp, mix gently and cover with a lid. Cook on a slow flame for another 5 minutes. Add the ghee and serve hot.